Soda Berma
Raw fermented fish condiment — berma (dried fermented fish) broken apart by hand or roughly pounded, mixed with finely sliced raw shallots, green chilli, green mango or lime juice, and salt into a rough, pungent relish eaten in very small quantities as an intense flavour accent alongside the main meal. Unlike the cooked berma preparations, the soda (raw/uncooked) berma preserves the full pungency and fermented character of the fish without any mellowing from heat. The raw shallot and citrus provide brightness and cut through the heavy salt and ferment of the fish. Considered the purest expression of berma's flavour; older generations of Tripuri people often prefer it to the cooked versions. Eaten in pinch-sized portions with every mouthful of rice and boiled vegetables; a meal with soda berma and plain rice is considered completely sufficient.
Cuisines
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Recipe
Ingredients
| 1 cup | fermented bamboo shoot (soibum) |
| 200 grams | pork belly |
| 1 cup | soda water |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 pieces | green chilies, slit |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Cut the pork belly into small pieces and set aside.
- 2 Heat mustard oil in a pan until it starts to smoke.
- 3 Add minced garlic and ginger, and sauté until golden brown.
- 4 Add the pork pieces and fry until they are browned on all sides.
- 5 Mix in the turmeric powder and salt, and continue to cook for another 2 minutes.
- 6 Add the fermented bamboo shoot and green chilies, stirring well to combine.
- 7 Pour in the soda water, cover the pan, and let it simmer on low heat for 20-25 minutes or until the pork is tender.
- 8 Adjust seasoning if necessary and simmer for another 5 minutes to let the flavors meld.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a more intense flavor, let the dish sit for a few hours before serving.