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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Friday, December 10, 2010

Fish With Indian Gooseberries (Amlokhi Maas)

I wouldn’t recommend this dish if your taste buds aren’t adventurous; but if they are, this is certainly a must try! Native to lower Assam, this ‘healthy to the core’ dish comes packed with all the goodness of ‘amla’. I chanced upon this recipe while discussing ‘food’ with my good friend, Rimi.
This dish is normally prepared with boriyala fish ( boriyala maas). But since I had no access to boriyala fish, I used rahu fish as a substitute.


• Four-five pieces of rahu fish
• Five-six Indian gooseberries (amla)
• Mustard oil to fry the fishes
• A pinch of five spices (paas phuron)
• Green chillies (chopped)
• Salt to taste


Marinate the fish pieces with salt, turmeric powder and a dash of oil. Fry the pieces (not too deep) in a pan. Boil the gooseberries with a pinch of salt and set them aside. The water should be kept intact.
Heat about a teaspoon oil in a pan. Add the ‘five spices’; when they splutter, add boiled gooseberries along with the water. Add the salt too. When the soup thickens, add the fish pieces, followed by the chopped green chillies. After 5-10 minutes add coriander leaves and remove from stove. Your ‘healthy’ gooseberry fish is ready!

1 comment:

  1. Nice blog BARNALI....will b very helpful for people like me who stays abroad n want to cook authentic Assamese dishes.Hope to learn from you.

    Even I have a travel blog. Can check it out...