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Maas aru Khorisa

Fish cooked with fermented bamboo shoot — pungent, sour and deeply Assamese. A must-try for khorisa lovers.

Ingredients

• 500 g Rohu or Bahu fish pieces
• 4 tbsp fermented bamboo shoot (khorisa), shredded
• 1 medium onion, sliced
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 4 green chillies, slit
• 3 tbsp mustard oil
• salt to taste

Method

1. Marinate the fish with salt and half the turmeric. Rest 10 minutes.
2. Heat mustard oil to smoking, lower flame and lightly fry the fish. Keep aside.
3. Fry the sliced onion till soft, add ginger-garlic paste and sauté until raw smell goes.
4. Add the khorisa, remaining turmeric, green chillies and salt. Cook 5 minutes so the bamboo shoot mellows.
5. Pour in 2 cups water, bring to a boil and simmer 5 minutes.
6. Add the fried fish and simmer gently for 6 minutes. Serve hot.

Tip: Rinse the khorisa once if you prefer a milder sourness.