Mui Borok Berma
Berma (Tripura fermented dried fish) simmered oil-free with onion, ginger, garlic and green chilli into a tangy, sour-salty broth. A quintessential Tripuri Mui Borok dish, served hot with rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- Berma (Tripura Dried Fermented Fish) — 80 g (chopped)
- Ginger — 1 tsp (ground)
- onion — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- green chillies — 12 g (chopped)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Method
- Wash and prepare all ingredients for Mui Borok Berma. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Add water as needed. Cover and cook on medium flame until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- How many calories in one plate of Mui Borok Berma?
- 79 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.