Yellow pumpkin cooked with fermented fish paste in a thin, lightly spiced broth — a practical everyday curry of Tripura pairing the most abundant seasonal vegetable with the essential berma seasoning.
Ingredients
500g yellow pumpkin — peeled, deseeded and cut into 3 cm cubes
1 to 2 tsp berma (roasted fermented fish paste)
2 green chillies — slit
1 tsp ginger — grated
1 tbsp mustard oil
1/4 tsp turmeric
1 cup water
Salt to taste only if needed
Method
Roast the berma piece in a dry pan for 2 minutes. Pound to a rough paste.
Heat 1 tbsp mustard oil in a pan. Add grated ginger and slit green chillies. Fry 30 seconds.
Add pumpkin cubes. Add turmeric. Toss to coat.
Add the berma paste. Toss with the pumpkin. Cook 2 minutes.
Add 1 cup water. Bring to a boil. Reduce to medium.
Cover and cook 12 to 14 minutes until pumpkin is completely tender.
The natural sweetness of pumpkin balanced against the salty umami of berma creates a pleasant contrast.
Remove lid. Cook 3 minutes to reduce liquid slightly.
Taste before adding salt — berma may be sufficient.