Khorisa Tenga
Veg
Vegan
A sour, fermented bamboo shoot curry (tenga) — khorisa cooked with fish or on its own as a tart, pungent side, the fermented bamboo lending its full sour funk to the broth.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | fresh fish (preferably Rohu or Catla) |
| 1 cup | khorisa (fermented bamboo shoot) |
| 1 medium | tomato |
| 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 | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish pieces thoroughly and marinate them with turmeric powder and salt.
- 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 3 Fry the fish pieces until they are golden brown on both sides. Remove and set aside.
- 4 In the same pan, add panch phoran and let it splutter.
- 5 Add ginger-garlic paste and sauté until the raw smell disappears.
- 6 Chop the tomato and add it to the pan. Cook until it becomes soft and mushy.
- 7 Add khorisa and sauté for a few minutes until the oil separates.
- 8 Add red chili powder and mix well.
- 9 Pour in water and bring it to a boil.
- 10 Add the fried fish pieces and simmer for about 10-15 minutes, allowing the flavors to meld.
- 11 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use fresh bamboo shoots if available. Adjust the sourness by varying the amount of khorisa.