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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🍗 Non-Vegetarian
Tripura
Lunch
Tripura Pumpkin Berma Seasonal Gourd Fermented Fish Curry
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.
Prep10 min
Cook20 min
Total30 min
Serves4
LevelEasy
Method
-
1
Roast the berma piece in a dry pan for 2 minutes. Pound to a rough paste.
-
2
Heat 1 tbsp mustard oil in a pan. Add grated ginger and slit green chillies. Fry 30 seconds.
-
3
Add pumpkin cubes. Add turmeric. Toss to coat.
-
4
Add the berma paste. Toss with the pumpkin. Cook 2 minutes.
-
5
Add 1 cup water. Bring to a boil. Reduce to medium.
-
6
Cover and cook 12 to 14 minutes until pumpkin is completely tender.
-
7
The natural sweetness of pumpkin balanced against the salty umami of berma creates a pleasant contrast.
-
8
Remove lid. Cook 3 minutes to reduce liquid slightly.
-
9
Taste before adding salt — berma may be sufficient.
-
10
Serve with steamed rice.
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.
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