Tripuri Egg Berma
Eggs scrambled with fermented fish — eggs beaten with salt and mixed with finely chopped shallots, green chilli, ginger, and small pieces of berma, then cooked in mustard oil over moderate heat until just set, scrambled into soft, irregular curds. The berma seasons the eggs throughout rather than sitting separately; each curd of egg carries the fermented fish's savouriness. Mustard oil is the essential fat — its sharp, pungent quality complements both the egg and the berma. A quick, protein-rich preparation made in under ten minutes; the everyday backup when no fresh fish or meat is available. Eaten with plain rice or bangui for breakfast or a quick weekday meal. Considered a distinctly Tripuri preparation despite the universal availability of eggs; the berma is what gives it regional identity.
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Recipe
Ingredients
| 4 | eggs |
| 100 grams | berma (fermented fish) |
| 2 tablespoons | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until they turn translucent.
- 3 Add the minced garlic and slit green chilies, sauté for another minute.
- 4 Add the berma and cook for 3-4 minutes until it releases its aroma.
- 5 Stir in the turmeric powder and red chili powder.
- 6 Add water and bring the mixture to a gentle boil.
- 7 Crack the eggs into the pan, ensuring they are spaced apart.
- 8 Cover the pan and let the eggs poach in the mixture for about 10 minutes.
- 9 Season with salt to taste.
- 10 Garnish with fresh coriander leaves before serving.
Tips
Adjust the number of green chilies according to your spice preference.