Khorisa Tenga

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Recipe

Ingredients

	200 grams	Fish , fresh, preferably Rohu or Catla
	1 cup	Khorisa , fermented bamboo shoot
	1 medium	Tomato , chopped
	2 tablespoons	Mustard oil
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Panch Phoran , Assamese five spice
	1 teaspoon	Ginger-garlic paste
	—	Salt , to taste
	2 cups	Water
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Clean the fish pieces thoroughly and marinate them with turmeric powder and salt.
2. 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. 3 Fry the fish pieces until they are golden brown on both sides. Remove and set aside.
4. 4 In the same pan, add panch phoran and let it splutter.
5. 5 Add ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Chop the tomato and add it to the pan. Cook until it becomes soft and mushy.
7. 7 Add khorisa and sauté for a few minutes until the oil separates.
8. 8 Add red chili powder and mix well.
9. 9 Pour in water and bring it to a boil.
10. 10 Add the fried fish pieces and simmer for about 10-15 minutes, allowing the flavors to meld.
11. 11 Adjust salt to taste and garnish with fresh coriander leaves before serving.