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Khorisa, which is fermented bamboo shoots are used in many recipes in Assamese cuisine. With its sourness and gentle scent, khorisa gives dishes a depth and richness, especially when combined with pabho maas, which are small Assamese river fish. These ingredients reflect the elegance and simplicity of Assamese cuisine. The fresh, mild flavour of the river fish is enhanced by the earthy, sour flavour of khorisa, creating a dish that is delcious and rich in tradition. Discover the fundamentals of making khorisa and how to make pabho maas so you may enjoy the real taste of Assam in your own kitchen.
Preparation Of Khorisa
Fermented bamboo shoots, or khorisa, are a key component that highlights the distinctive flavour of Assamese food. Khorisa is fermented to enhance its sour taste and preserve its mild scent. When preparing khorisa at home, begin with fresh bamboo shoots, preferably picked when they are still delicate in the early spring. To expose the inner shoots, start by removing the stiff outer covering. Put them in a clean container after slicing them into little, manageable pieces. After that, let the shoots ferment for a few days and season with salt for preservation. Depending on the climate, the fermentation process usually takes three to seven days, producing a flavourful and tangy component that can be used to improve your recipes.
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Preparation Of Pabho Maas
A staple in Assamese homes, pabho maas, or little river fish, are prized for their delicate flavour and soft texture. While making this dish, the type of fish used has to be of high quality. Your first preference should be for freshly caught fish; if you're buying them from the market, look for signs of freshness such as red gills and a clear, shiny body. Puthi maas (little catfish) and borali maas (Indian mackerel) are common varieties of pabho maas. Cleaning your fish properly is the next step after obtaining it. To get rid of any contaminants, give them a thorough rinse in cold water. If required, remove the fish's skin and internal organs after carefully gutting and scaling it. Consider marinating the cleaned fish with a little salt and turmeric for extra flavour. Besides enhancing taste, this also aids reduce the fishy smell in the food.
Cooking Khorisa And Pabho Maas
In order to make khorisa with pabho maas, you must combine flavours in a way that reflects the essence of Assamese cuisine. Start by heating the mustard oil in a skillet; this is crucial because the mustard oil gives the khorisa and the fish a unique flavour in addition richness. Add one or two slit green chillies to the hot oil and sauté them. The marinated pabho maas should then be added gradually and fried for a few minutes until the outsides are brown. Once the fish has developed a desirable crust, add the khorisa to the pan and stir gently to combine the flavours. To make a tasty gravy, add a little water. Then, cover the pan and cook for ten to fifteen minutes, letting the fish absorb the sour flavour of the khorisa. Make sure the fish stays intact by mixing gently during the cooking period.
Image Credit: Wikimedia Commons
Serving Tips
Careful presentation is the key to creating khorisa and pabho maas. Traditionally, this dish is served over steaming bowls of plain white rice, which perfectly absorb the tart flavours. To highlight the bright colours of the fish and khorisa, plate them in a shallow bowl. For extra richness, sprinkle the rice with the flavourful mustard oil that was left in the skillet after gently spooning the mixed dish over it. You can also serve this dish with easy side dishes like a fast lemon pickle or a salad of onions and green chillies for a full Assamese meal. The deep flavours of khorisa and pabho maas are contrasted with freshness by these accompaniments.
Consider garnishing with fresh coriander leaves for a fragrant and colourful touch. Serving this classic dish to your guests at big events or family dinners will wow them and introduce them to Assamese cuisine.
Useful Tips:
- To get the best fermentation use of bamboo shoots should be not more than 24 hours after being harvested.
- To avoid undesirable bacteria, properly sanitise all fermentation equipment.
- The fermenting jar should be kept in a somewhat warmer location during the winter.
- When preparing fish, use mustard oil for a genuine taste.
- The fish may become overly soft if it is overcooked.
- To preserve freshness, store leftover khorisa in small amounts.
- Since khorisa can have a strong flavour, add it gradually when cooking.
- To make sure the khorisa hasn't over-fermented, always taste it a little before adding.
