Tripura Berma Chutney Roasted Fermented Fish Green Chilli Paste

Method

1. 1

   Roast the berma pieces in a dry pan on medium heat for 2 minutes on each side, or hold over a gas flame with tongs.

2. 2

   The berma will sizzle and the aroma will deepen to a more complex, cooked umami. Roasting before pounding is essential — it reduces the sharpness and develops depth.

3. 3

   Roast the green chillies in a dry pan or over a flame until slightly blistered and charred in spots.

4. 4

   Roasting mellows raw chilli sharpness while adding smokiness.

5. 5

   Pound the roasted berma, roasted green chillies and garlic together in a mortar and pestle.

6. 6

   Pound to a coarse, textured paste — not completely smooth. The chunky texture is part of the character of this condiment.

7. 7

   Add mustard oil and mix. Add black salt if using.

8. 8

   Taste before adding regular salt — berma is extremely salty.

9. 9

   Add fresh coriander. Pound briefly to combine.

10. 10

    Store in a sealed jar in the refrigerator for up to 1 week.

11. 11

    The flavour improves after the first day as the ingredients meld.