Tripura Singju Raw Vegetable Fermented Fish Fresh Crunchy Salad

Ingredients

• 2 cups mixed shredded or thinly sliced raw vegetables — use any combination of: cabbage, banana flower inner petals, lotus stem, water spinach stems, flat beans, raw papaya, onion
• 1 piece berma or ngari (fermented fish) — roasted and ground to a coarse powder
• 2 fresh chillies — very finely chopped
• 1 tsp mustard oil
• 1 tsp lemon juice
• Fresh coriander and spring onion
• Salt to taste only if needed

Method

1. Prepare all vegetables: shred cabbage finely.
2. Slice banana flower inner petals thinly (soak in cold water with lemon juice to prevent browning). Slice lotus stem into thin rounds. Cut water spinach stems into 4 cm lengths. All vegetables are used raw — no cooking.
3. Roast the berma piece in a dry pan or over a flame for 2 minutes.
4. Cool. Grind to a coarse powder in a mortar — not completely fine.
5. In a wide bowl combine all the prepared raw vegetables.
6. Add finely chopped fresh chillies and the ground berma powder. Toss well.
7. Add mustard oil and lemon juice. Toss again.
8. Taste before adding salt — berma is very salty and salt may not be needed.
9. Add fresh coriander and spring onion. Toss once more.
10. Serve immediately — this is a fresh preparation that loses texture and vibrancy if it sits for too long.