Berma

Rinse the dried fermented fish (berma) under cold water to remove excess salt. Break into smaller pieces and soak in warm water for 10 minutes to soften slightly, then drain.

Peel and cut the potatoes into medium cubes. Boil them in salted water until just tender (not mushy), about 8–10 minutes. Drain and set aside.

Heat mustard oil in a pan over medium-high heat until it smokes lightly, then reduce to medium heat.

Add sliced onions and fry until golden brown, about 5–6 minutes.

Add minced garlic, grated ginger, and slit green chillies. Sauté for 1–2 minutes until fragrant.

Add chopped tomatoes and cook until they soften and the oil begins to separate, about 4–5 minutes.

Add turmeric powder and red chilli powder. Stir and cook the spices for 1 minute.

Add the berma pieces to the pan. Stir-fry for 3–4 minutes, allowing the fermented fish to release its flavour into the masala.

Add the boiled potato cubes and gently mix everything together. Add a splash of water (about 50 ml) if the mixture looks too dry.

Cook on medium heat for 5 minutes until the potatoes absorb the flavours. Taste and adjust salt carefully — berma is already quite salty.

Garnish with fresh coriander leaves and serve hot with steamed rice.