How much cooking time?

60 min — 25 min prep, 35 min cooking.

Tripuri Berma Shidal Curry

Name: Tripuri Berma Shidal Curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Tripura Indian
Ingredients: 2tbsp Coriander Leaves; 1tsp Ginger; 1tsp Red Chilli Powder (Lal Mirch); 100g fish; 2piece onion; 1cup Toor Dal; 1tsp coriander powder; 0.5tsp Turmeric Powder; 1tsp Garlic; 100g Bamboo Shoot (Kanile); salt; 2piece Tomato; 1tsp Cumin Seeds; 2tbsp oil

Intense fermented dry fish curry using berma (Tripuri fermented fish paste) and shidal. South Tripura tribal recipe with raw chilli and bamboo shoot.

Time 60 min · Serves 6 · 220 kcal · South Tripura, Tripura

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Ginger — 1 tsp (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
fish — 100 g (chopped)
onion — 2 piece (chopped)
Toor Dal — 1 cup (whole)
coriander powder — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
Garlic — 1 tsp (ground)
Bamboo Shoot (Kanile) — 100 g (chopped)
salt (optional) (whole)
Tomato — 2 piece (chopped)

Tempering

Cumin Seeds — 1 tsp (whole)
oil — 2 tbsp (whole)

Method

Wash and prepare all ingredients for Tripuri Berma Shidal Curry. 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 Tripuri Berma Shidal Curry?: 220 kcal per plate.
How much cooking time?: 60 min — 25 min prep, 35 min cooking.

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