Khorisa Maas: An Assamese Gem You Must Try
- Aanchal Mathur
Updated : December 07, 2022 05:12 IST
Khorisa Maas is one such delicacy from Assam that has enchanted foodies since time immemorial. In Khorisa Maas, bamboo shoots are often grated in raw, fermented or pickled form. It lends a bitter taste to the dish which makes it unique
Each part of India is brimming with some lesser-known, regional delicacies that might not be known to the whole world, but are worth more fame and recognition. In a world where butter chicken, paneer tikka or biryani may have made it big in the culinary world, the East Indian region has some well-kept secrets to unravel. Assamese cuisine, for instance, is one which is vibrant and full of flavour. It boasts of an array of culinary jewels which combines rustic vegetables with meat along with spices and herbs. The best part of Assamese cuisine is that it is a balance of local fresh produce and fermented goods. Also, it is neither too spicy nor too bland, just the perfect mix. And then there’s something for everyone whether you are pure vegetarian, non-vegetarian, or vegan.
If you have any idea of Assamese food, you might be thinking all about pork and bamboo shoots but the culinary glory of Assamese cuisine goes beyond that. Khorisa Maas is one such delicacy from Assam that has enchanted foodies since time immemorial. It is a fish curry with the addition of bamboo shoots or Khorisa- an iconic local ingredient of Assam. Made from young bamboo shoots or Bholuka Bah, Khorisa is a type of bamboo which is indigenous to northeast India. The surprising fact about it is that while it is edible, ripened bholuka bah is also popularly used in the construction of huts typical to Assam besides bridges and rickshaw hoods. Locally, bholuka bah is also known as baruwa, beru, bhalu bans, boro bans, wamnah and barak. Khorisa is also known for multiple health benefits including weight loss, keeping heart healthy and improving immunity.
In Khorisa Maas, bamboo shoots are often grated in raw, fermented or pickled form. It lends a bitter taste to the dish which makes it unique. No wonder this fish curry is quite popular in local Assamese homes and makes for an amazing side with steamed rice. Now if you are wondering how to make kit at home, we’ve got an amazing, quick and easy recipe right here.
How To Make Assam-Special Khorisa Maas At Home
The recipe of Khorisa Maas needs just your marinated fish, deep fried and sauteed with a hostof spices and herbs along with onion and tomatoes. It finishes off by adding fermented bamboo shoots as the gravy thickens, post which just simmer and serve.
- Fish (preferably Rohu) : 2 pieces
- Onion: 1/2 medium sized grated
- Potatoes- 1 (boiled and cut into thick slices)
- Garlic ginger paste:1 1/2 tsp
- Turmeric powder: 2 tsp
- Salt to taste
- Mustard Seeds: 1 1/2 tsp
- Tomato: 1 big sized finely chopped
- Mustard oil: 4 tbsp
- Bamboo shoot: 2 tbsp. (If not using fermented, then grate/cut them into thin slices before adding)
- Green Chillies: 2
- Wash the fish pieces well and rub salt along with a tsp turmeric powder on them. Keep aside.
- Heat half of the oil in a pan and fry the fish them aside.
- Now in the same pan, heat rest of the oil and add the mustard seed along with green chillies till they crackle.
- Add onion and ginger-garlic paste. Saute them for a minute and add a tsp of turmeric powder and salt.
- When the masala starts to leave oil, add the chopped tomato and potato. Stir and mix with the masala. Cover it and let it cook in low flame till the tomatoes gets pulpy.
- Add about 1 cup of water to it and cover again for 2-3 minutes. Keep checking in between and as the gravy thickens, add the fish to combine with the gravy.
- When mixed, add the fermented bamboo shoot as well and give it a good stir. Let it simmer uncovered for a while. Serve hot with a side of rice.