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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.

Sunday, September 25, 2011

Mashed Potato with Dried Fish (Hukan Maasor Logot Aloo Pitika)


It’s amazing to think how food unites people across different cultures – I realized how our own ‘hukuti’ (Assamese chutney prepared by pounding dried ‘puthi’ fish and dried red chilies) resembles a ready-to-eat dried fish chutney powder (again prepared from dried fish and red chilies) that’s very popular in Thailand (see image).

This weekend, I used this Thai dried fish mixture to prepare a ‘pitika’, an offshoot of my previous post (Dried Fish Chutney http://khorisa.blogspot.com/2011/05/not-many-people-like-overpowering-smell.html) – only difference is I’ve used a readymade mixture here.

How to get your ready-to-use mixture? Well, just take about 100 gm dried fish (washed and then dried again) along with 9-10 dried red chilies (or depending on your taste) and grind in a mixer grinder. Store the mix in a container.
Here’s how to prepare mashed potato with this mix.

Ingredients:

• About 4-5 teaspoons of dried fish and chili mixture
• Two medium-sized potatoes
• One medium sized onion
• Three-four green chilies
• A dash of mustard oil
• Salt to taste
• Coriander leaves

Method:

Boil/roast the potatoes. Chop the onions, chilies and coriander leaves – keep aside. In a vessel, take the boiled/roasted potatoes, dried fish mixture, a dash of mustard oil, salt and all the chopped ingredients and mash together. And fisho, your healthy delectable side-dish is ready! This serves about two-three people.

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