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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, February 25, 2011

Fish with Bamboo Shoot (Khorisa Maas)


A lot of people have asked me why I’ve named my blog ‘Khorisa’ when there’s not a single recipe with this ingredient. So here comes my first khorisa (bamboo shoot) recipe: ‘Fish with bamboo shoots’ (khorisa maas).

Ingredients:

• 5-6 pieces of Rahu fish (one may use other fishes too)
• About 100 gm grated bamboo shoots (pickled, fermented or raw)
• Two-three tablespoon oil depending on the type of pan you’re using
• One-two medium-sized tomato (cut into small pieces)
• Two green chillies
• 1/4th teaspoon white mustard seeds
• Salt to taste

Method:

Marinate the fish pieces with turmeric, salt and a dash of oil for half an hour/one hour. Pour the oil in a pan and fry the fish pieces (not too deep). Set them aside. A lot of people use ginger garlic paste in this preparation but since Abhijit prefers the undiluted taste of khorisa, I did not use any.
In the remaining oil (shouldn’t be more than one teaspoon), add the mustard seeds. When they splutter, add the tomatoes. Add the salt, turmeric, and green chillies. In the mean time, mix the khorisa (I have used khorisa pickle) with some water, and set aside. One may even use the grated bamboo shoots in raw or fermented form. However your cooking procedure will differ depending on how you’re using the khorisa.
When the tomatoes go pulpy, add hot water. As the gravy thickens a bit, add the fish pieces. Soon add the khorisa mixture to the preparation. Heat for some time and your ‘khorisa maas’ is ready.

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