Berma (fermented dried fish)
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Small puthi fish, sun-dried and fermented in sealed pots, the key flavouring of Tripuri (Kokborok) cooking.
Region: TripuraOccasion: Made in large batches and used dailyTime: Several days of drying + several months of fermentingServes: Makes about 1 kgNon-vegetarian
Ingredients
- 2 kg fresh small puthi fish (Puntius)
- A little mustard oil to coat the pot
- An earthen pot or a thick bamboo tube
- Banana or other large leaves and clay or mud to seal
Method
- Clean and wash the fish, keeping them whole.
- Dry them in the sun for several days, turning often, until completely dry.
- Rub the inside of a clean earthen pot (or bamboo tube) with a little oil.
- Pack the dried fish in layers, pressing down hard after each layer so no air is left.
- Seal the mouth with leaves and plaster it with clay or mud. Store in a cool, dark place for some months.
- Open when the fish has softened and has a strong, sharp smell. Use small amounts in stews and chutneys.
History
Fermenting fish was a way for hill communities to keep protein through the year. Berma remains central to traditional Tripuri cuisine.
Significance
Berma gives Tripuri dishes their deep flavour, so most stews need little or no oil. Families often make their own, and it is also sold in local markets.