Eggs scrambled with small amounts of fermented fish paste, green chilli and onion — a quick, protein-dense everyday preparation of Tripuri households that shows how berma elevates the simplest ingredient.
Ingredients
4 eggs
1 tsp berma (fermented fish paste) — roasted and pounded to paste
1 small onion — finely chopped
2 green chillies — finely chopped
1 tsp ginger — grated
1 spring onion — finely chopped
1 tbsp mustard oil
Salt to taste only if needed
Method
Roast the berma piece in a dry pan for 2 minutes. Pound to a fine paste.
Beat the eggs in a bowl. Add the pounded berma paste and mix well — the berma seasons the eggs from within.
Heat 1 tbsp mustard oil in a pan on medium heat.
Add finely chopped onion. Cook 3 minutes until softened.
Add grated ginger and finely chopped green chillies. Stir 30 seconds.
Pour the berma-seasoned beaten eggs over the onion mixture.
Let them set for 30 seconds on the bottom before stirring.
Scramble on medium heat, folding gently, for 2 to 3 minutes until the eggs are just cooked through — slightly soft, not dry.
Taste before adding salt — the berma provides significant saltiness and additional salt may not be needed.
Add chopped spring onion. Stir once. Serve immediately with steamed rice.