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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.

Wednesday, May 18, 2011

Fish Egg Fry (Masor Koni Bhaja)

Just like the Bengalis, we Assamese people too leave no portion of the fish uneaten. Be it the head, tail, intestine or for that matter fish eggs, we gorge on just about everything!
Easy and simple, here’s how to cook this personal favorite - Fish egg fry:


• Fish eggs – about 200 gm (washed well)
• Onion – two (finely chopped)
• Tomato – One (finely chopped)
• Ginger and garlic (pounded)
• Dry red chilli -two
• Green chilli – two
• Mustard oil – about two to three tablespoons
• Salt and turmeric (as per your taste)
• Coriander leaves (optional)


• Wash the fish eggs properly and boil them for about a minute or two. Take them off the water; pour oil in a pan and deep fry them. Keep them aside.
• Further heat oil in a pan; add the dry chillies, onions, tomato, ginger-garlic paste and fry them for some time. Add salt and turmeric powder, followed by the fried fish eggs. Fry them together for some more time. Add green chillis on top. Your fish egg is ready in a jiffy!

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