Tripura Berma Aloo Fermented Fish Potato Everyday Curry

Ingredients

• 4 medium potatoes — peeled and cubed 2 cm
• 1 to 2 tsp berma (roasted fermented fish paste — roast the berma piece in a dry pan 2 minutes before crushing to a paste)
• 3 green chillies — slit
• 1 tsp ginger — grated
• 1 tbsp mustard oil
• 1/2 tsp turmeric
• 1 cup water
• Salt only if needed

Method

1. Roast the berma piece in a dry pan or over a flame for 2 minutes until it sizzles and smells more cooked.
2. Crush or pound to a rough paste.
3. Heat 1 tbsp mustard oil in a pan on medium heat.
4. Add grated ginger and slit green chillies. Fry 30 seconds.
5. Add the berma paste. Fry stirring for 1 minute — the paste cooks and the aroma deepens to a more complex, integrated umami.
6. Add turmeric. Stir.
7. Add potato cubes. Toss to coat with the berma-spiced base. Cook 3 minutes.
8. Add 1 cup water. Bring to a boil. Reduce to medium.
9. Cover and cook 12 to 14 minutes until potatoes are completely tender.
10. Remove lid and cook 3 minutes to reduce excess liquid.
11. Taste before adding salt — the berma is very salty and may be entirely sufficient.
12. Serve with steamed rice.