Khorisa maas (fish cooked with bamboo shoot)

By Surangana Borah


khorisa maas
Fish cooked with bamboo shoot – an Assamese delicacy

Khorisa maas is a speciality of Assam. Khorisa is grated bamboo shoots in raw, fermented or pickled form. I just love that aroma of the fermented bamboo shoot. As my sister had sent some bamboo shoot as well from Assam, I have fermented them first before using it in any of my fish or chicken dish. One can use bamboo shoot raw also. But I did the fermenting part as I wanted to keep them for a longer time and use as and when I require.


Rohu fish: 4 pieces

Onion: 1 medium sized grated

Garlic ginger paste:1 tsp

Turmeric powder: 1 tsp

Salt to taste

White Mustard Seeds: 1 tsp

Tomato: 1 big sized finely chopped

Mustard oil: 4 tbsp

Bamboo shoot: 3-4 tbsp. (I used fermented one. if you are using raw, grate/cut them into thin slices and add)

Green Chillies: 1-2



Wash the fish pieces and rub salt and 1 tsp of turmeric powder on the pieces and keep aside.

Heat 2 tbsp. of oil in a deep bottomed pan and fry the fish. We do not need to crisp-fry them and make them golden brown as we are going to make a curry only with the fish. Keep the fried fishes aside.

In the same pan, add & heat rest of the oil if required. Now add the mustard seed, chillies and allow them to crackle. Add the onion and ginger garlic paste and saute them for a minute or two. Add the remaining 1/2 tsp turmeric powder and salt and stir till the masala leaves oil. Now add the chopped tomato and stir and mix with the masala. Cover it with the lid and cook in low flame till the tomatoes gets pulpy. Add about 1 cup of water to it and again cover with the lid for 2-3 minutes checking in between. As the gravy thickens, add the fish and combine with the gravy masala. Soon after that add the fermented bamboo shoot and give it a nice mix. Let the gravy boil for some more time uncovered. In another 3-4 minutes your khorisa maas would be ready.

Serve it with steamed rice and enjoy this super simple easy to make dish yet full of great flavour and aroma.


Surangana Borah is a complete home-maker and loves doing everything with the home whether its cooking, keeping the home clutter-free, gardening, taking good care of her family. She started cooking after marriage. After i leaving job she has been diagnosed with diabetes and so taking very good care of herself with right food, regular work-out and walk. Born and brought up in a township called BVFCL Namrup of Dibrugarh district of Assam. Surangana studied Geography at Gauhati University and worked in Delhi and Kolkata. She lives in Mumbai and plans to host a few of cookery shows on national television channels. She can be reached at