Authentic Tripuri Berma Fish Curry with Warm Bwtwi
Experience the bold, smoky flavors of Tripura with this fermented fish curry, deeply infused with native aromatics. Served alongside a comforting warm bowl of bwtwi, it offers an authentic taste of Northeast India.
50min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Wash the fermented berma fish thoroughly in warm water to remove excess salt and impurities.
2
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce heat.
3
Add sliced onions, ginger paste, and garlic paste, sautéing until fragrant and golden brown.
4
Stir in the turmeric powder and slit green chilies, cooking for another minute.
5
Add the cleaned berma fish to the pan and gently fry for 3-4 minutes, allowing it to break down slightly.
6
Pour in 2 cups of water and bring the mixture to a rolling boil.
7
Reduce the heat to medium and let the curry simmer uncovered for about 15 minutes until the broth thickens.
8
Adjust salt carefully keeping the fermented fish's natural saltiness in mind, then garnish with fresh coriander leaves.
9
Serve hot alongside freshly prepared traditional bwtwi.
Ingredients
200g dried and fermented fish (berma)
2 cups water
4-5 green chilies, slit
1 medium onion, sliced
1 tbsp ginger paste
1 tsp garlic paste
1 tsp turmeric powder
Salt to taste
2 tbsp mustard oil
1 bunch fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.