Authentic Tripuri Mosdeng Serma with Warm Bwtwi
Experience the bold and smoky flavors of Tripura with this fiery fermented fish and dry chili chutney. Perfectly paired with a comforting bamboo-shoot rice stew for a truly rustic culinary adventure.
35min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Roast the dried red chillies and charred tomatoes on a direct flame until smoky and tender.
2
Lightly roast the berma (fermented fish) in a dry pan for a few minutes until aromatic.
3
In a traditional mortar and pestle, grind the roasted chillies, garlic, and salt into a coarse paste.
4
Add the charred tomatoes and roasted berma to the mortar, crushing and mixing them thoroughly with the paste.
5
Transfer the mosdeng serma to a bowl, drizzle with raw mustard oil, and mix well.
6
For the bwtwi, boil the water in a deep pot, add the broken rice, bamboo shoots, and mixed vegetables.
7
Simmer on medium heat until the rice is completely soft and the stew thickens naturally without added oil.
8
Serve the fiery mosdeng serma hot alongside the warm, soothing bwtwi.
Ingredients
4 dried red chillies, roasted
50 grams berma (fermented dried fish)
2 medium-sized tomatoes, charred over an open flame
4 cloves garlic, peeled
1 small onion, finely chopped
1 tablespoon mustard oil
Salt to taste
1 cup broken rice (for bwtwi)
1 cup bamboo shoots, sliced
1 cup mixed green vegetables (spinach and gourd)
3 cups water
*This AI-generated recipe may contain inaccuracies.