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.