Authentic Xoru Maas: A Traditional Assamese Fish Recipe

Ingredients

  • 500g Xoru maas (Sour fish)
  • 2 tablespoons mustard oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies
  • 1 large tomato, chopped
  • 1 large onion, finely chopped
  • 1 tablespoon chopped coriander leaves
  • Salt to taste

Steps and instructions

  1. Clean the fish thoroughly and pat dry using a clean kitchen towel.
  2. Marinate the fish with a pinch of turmeric and salt for about 15 minutes.
  3. Heat the mustard oil in a pan over medium heat.
  4. Add the chopped onions to the pan and sauté until they turn golden brown.
  5. Add the ginger-garlic paste, turmeric powder, and red chili powder to the pan, stirring to mix well.
  6. Add the chopped tomatoes and green chilies to the pan, cook until the tomatoes are soft and the oil separates from the mixture.
  7. Add the marinated fish to the pan and coat well with the spice mixture.
  8. Cover the pan and let it cook on low heat for about 15-20 minutes, or until the fish is fully cooked through.
  9. Check the seasoning and adjust the salt if necessary.
  10. Garnish with the chopped coriander leaves before serving.

Tools for making

Recipe variations

  • Instead of Xoru maas, you can try using other types of fish such as Rohu, Katla, or Hilsa.
  • For a spicier version, you can increase the amount of red chili powder or add some chopped green chilies.
  • For a milder flavor, reduce or omit the red chili powder and green chilies.
  • Add a pinch of garam masala or cumin powder for an extra layer of flavor.
  • You can substitute mustard oil with any other cooking oil of your choice.
  • Add a squeeze of lemon juice for a tangy twist.
  • If you prefer a thicker gravy, you can add a tablespoon of yogurt or coconut milk.
  • For a vegetarian option, you can replace the fish with paneer (Indian cottage cheese) or tofu.
  • Experiment with different herbs and spices like curry leaves, fenugreek leaves, or coriander powder to customize the flavor.
  • If you like a smoky flavor, you can try grilling or barbecuing the fish instead of cooking it on the stovetop.

Recipe overview

Xoru Maas is a delicious and traditional fish dish from the region of Assam, India. This recipe makes use of 'Xoru Maas' or sour fish, a popular variety of fish in this region, cooked with a blend of fragrant spices and herbs to offer a tangy and spicy flavor. The dish is easy to prepare, and the robust flavors of mustard oil, turmeric, red chili, and ginger-garlic paste blend perfectly with the sourness of the fish, resulting in a truly unique and tasty dish. The preparation and cooking process takes about 40 minutes, making this a quick and straightforward recipe for any home cook. Enjoy this authentic Assamese dish with a side of steamed rice for a complete meal.

Common questions

  1. How long does it take to cook Xoru Maas?
    Xoru Maas typically takes about 15-20 minutes to cook on low heat.
  2. Can I use any type of fish for this recipe?
    Yes, you can use any type of sour fish for this recipe. However, the cooking time may vary depending on the size and type of fish.
  3. What can I serve with Xoru Maas?
    Xoru Maas goes well with steamed rice or roti (Indian bread).
  4. Can I adjust the spiciness of the dish?
    Yes, you can adjust the spiciness of Xoru Maas by increasing or decreasing the amount of red chili powder and green chilies according to your preference.
  5. Is it necessary to marinate the fish?
    Marinating the fish helps to enhance the flavors. However, if you are short on time, you can skip the marination step.
  6. Can I use vegetable oil instead of mustard oil?
    While mustard oil adds a unique flavor to the dish, you can substitute it with vegetable oil if desired.
  7. How should I store the leftovers?
    Leftover Xoru Maas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Serving dishes and utensils

  • Cutting board - A sturdy cutting board to chop and prepare the ingredients.
  • Knife - A sharp knife for cutting the fish, onions, tomatoes, and other ingredients.
  • Pan - A cooking pan to sauté the onions, tomatoes, and cook the fish.
  • Spatula - A spatula or cooking spoon for stirring and flipping the fish.
  • Kitchen towel - A clean kitchen towel to pat dry the fish and clean any spills or messes.
  • Measuring spoons - Measuring spoons to accurately measure the spices.
  • Plates - Plates for serving the Xoru Maas.
  • Garnishing tray - A tray or plate to hold the chopped coriander leaves for garnishing.

Origin stories

Xoru Maas is a traditional Assamese dish hailing from the northeastern region of India. Assam has a rich, diverse culinary culture that heavily relies on local ingredients. The region is known for its extensive variety of fish due to the abundance of rivers, and Xoru Maas is a fond favorite among the locals. The dish is unique for using sour fish, a distinctive flavor profile that sets it apart from other fish dishes. The use of mustard oil, a staple in Assamese cooking, gives the dish a pungent kick. It's a testament to the simplicity and freshness of regional cuisine, using minimal spices to allow the natural flavors of the fish to shine through. While the dish is a common sight in home kitchens, it's also become a symbol of Assamese hospitality, often served to guests during festive occasions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.