Khorikat Diya Maas || Fire Roasted Fish || Assamese Delicacy

Bhogali Bihu (the festival of Bhog- eating) is being celebrated in Assam in the month of January marking the end of harvesting season. Now when the granaries are filled, farmers are free; of course there is going to be lip smacking food around. This bihu is all about Food, Moh Junj (Buffalo Fight) and Meji. Meji- a bon fire made out of hay on the night called Ururka, offer Pitha (rice cakes) to Meji and worship the Fire God. Feast is being organized on the Ururka night near Meji. People eat sumptuously. Khorikat Diya Maas is one of the lip smacking appetizer being served during the celebration. What could be better on a winter night than to spend some quality time cooking this Khorikat Diya Maas (Fish on a bamboo stick cooked in firewood ) for your celebration! Fish like Goroi (Channa punctata), Xol (Channa striata) etc are good for making this delicacy.



4 nos of medium size whole Goroi Fish

1 tsp salt

1 tsp Mustard Oil

4 nos of bamboo sticks with sharpen ends on both sides (30 cm long and 40 mm diameter)



How to cook Khorikat Diya Maas (Fish on a bamboo stick cooked in open Firewood):

Clean and wash the fish properly.

Make as many slits as possible to the fish on both sides for marinade to go deep inside.

Apply salt and mustard oil to the fish on both the sides.  Keep it covered for about 10 minutes for marination.

Insert a bamboo stick and push it out through the mouth of the fish towards the tail of the fish. Fish is ready to cook in fire wood. Get all the fish ready in bamboo sticks likewise.

Insert one end of the bamboo sticks into the ground near the open fire wood. Do not put the sticks directly on fire.

Keep turning occasionally to prevent from burning as well as to cook evenly.

It takes about 30 minutes to cook properly.

Khorikat Diya Maas is ready.

The fish can be served hot with coriander leaf and bhut joloiya (ghost chili) dip as appetizer. It can also be mashed with chopped onions, chopped green chilies, dash of mustard oil and salt and can be served as an accompaniment to the main course.

Tips: Firewood cooking requires a clean-burning, hot fire. This is only achieved with dry wood.

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