Khorisa Bhut Jolokia Curry
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This curry is a bold specialty from Assam that celebrates the sharp, fermented taste of bamboo shoots (Khorisa) paired with the legendary heat of the Bhut Jolokia chili. We usually make this during the monsoon when the bamboo shoots are fresh and the earth feels alive. It’s a very simple, water-based gravy that doesn't use much oil, allowing the natural pungency of the bamboo to marry with the floral heat of the chili. The taste is unlike anything else—tangy, intensely spicy, and deeply aromatic. It’s a dish that demands a large bowl of steamed rice and a brave heart.
Ingredients
Cooking Instructions
Tips & Secrets
- Always handle Bhut Jolokia with care; use a toothpick or gloves, and never add a whole chili unless you are used to extreme heat.
- Using mustard oil is absolutely essential for the authentic Assamese flavor profile.
- The mashed potatoes act as a natural thickener and help in balancing the sharp tang of the fermented bamboo.
Nutritional Information(Per 200ml)
140 kcal
4g
6g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.