Authentic Tripuri Berma Atenga Fish Curry
A robust and tangy traditional delicacy from Tripura featuring fermented fish paste and elephant apple. This comforting curry delivers an unmistakable earthy umami punch balanced by natural sour notes.
50min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Clean the fish pieces thoroughly and lightly rub with a pinch of turmeric and salt.
2
Heat mustard oil in a heavy-bottomed pan until smoking hot, then lightly fry the fish pieces on both sides and set aside.
3
In the remaining oil, add chopped onions and green chilies, sautéing until translucent.
4
Add the berma (fermented fish paste) to the pan and fry for a couple of minutes until aromatic.
5
Add the sliced elephant apple (atenga) along with turmeric powder and salt, stirring well to combine.
6
Pour in the water and bring the mixture to a rolling boil, allowing the sourness of the fruit to infuse the broth.
7
Gently slide in the fried fish pieces and simmer on medium heat for 10 minutes until the fish is cooked through and the broth thickens.
8
Serve hot with plain steamed rice.
Ingredients
500g fresh river fish pieces
2 tablespoons berma (fermented fish paste)
1 cup elephant apple (atenga), sliced
2 onions, finely chopped
4-5 green chilies, slit
1 teaspoon turmeric powder
2 tablespoons mustard oil
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.