Tripura Mosdeng Serma Fresh Chilli Tomato Tripuri Condiment

Method

1. 1

   For the roasted version with deeper flavour: hold each tomato directly over a gas flame using tongs and roast turning every minute until the skin is slightly charred and blistered.

2. 2

   Roast green chillies the same way for 1 to 2 minutes. This adds a smoky note that is particularly Tripuri.

3. 3

   For the raw version: use the tomatoes and chillies directly without roasting.

4. 4

   Pound the tomatoes, green chillies and garlic together in a mortar and pestle — or pulse 2 to 3 times in a blender.

5. 5

   The texture must be very coarse and chunky with visible pieces. This is not a smooth puree.

6. 6

   Add salt and mustard oil. Mix well.

7. 7

   Add berma (roasted fermented fish paste) if using — it adds the traditional Tripuri umami depth that transforms this from a simple salsa to something far more complex.

8. 8

   Add fresh coriander. Stir.

9. 9

   Taste — the mosdeng should be very spicy, fresh, tangy and pungent.

10. 10

    Tripuri food uses far more chilli than most Indian regional cuisines and this condiment should reflect that.

11. 11

    Serve immediately as a condiment alongside every meal.

12. 12

    This is not a side dish — a small spoonful accompanies every bite of rice.