Dry Puthi Maas 100 Grams
Dry Puthi maas is a popular dried fish variety in Assam, commonly consumed in traditional Assamese cuisine. “Puthi maas” refers to small freshwater fish, usually from the Puntius (barb) family, which are sun-dried to enhance their shelf life and flavor.
Dry Puthi Maas of Assam
Dry Puthi maas is a popular dried fish variety in Assam, commonly consumed in traditional Assamese cuisine. “Puthi maas” refers to small freshwater fish, usually from the Puntius (barb) family, which are sun-dried to enhance their shelf life and flavor.
Preparation and Drying Process
The fish are cleaned, salted, and then sun-dried for several days until they are completely dehydrated. This method helps in preserving the fish for long periods, making it a staple in many Assamese households, especially in rural and flood-prone areas where fresh fish availability can be seasonal.
Culinary Uses
Dry Puthi maas is widely used in Assamese cooking and is enjoyed in various ways:
Puthi maas tenga (sour fish curry): Cooked with tomatoes, lemon, or thekera (dried mangosteen) to add tanginess.
Fried with onions and garlic: Often served as a side dish with rice.
Cooked with bamboo shoots: A combination that enhances the umami flavors.
Pickles and chutneys: The dried fish is fried and mixed with spices to make flavorful condiments.
Nutritional Value and Importance
Dry Puthi maas is rich in protein, omega-3 fatty acids, and essential nutrients, making it a valuable source of nutrition. It is especially favored in Assamese cuisine due to its strong taste and ability to add depth to simple dishes.
| Weight | 100 g |
|---|---|
| Dimensions | 15 × 10 × 10 cm |
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Superhot Handpicked Bhut Jolokia mixed with kacchi ghani mustard oil and special spices. Its processed in a traditional hygienic homemade style and packed in a high quality food grade glass bottle to preserve its taste forever.
* We dont add any synthetic preservatives
* We dont add any artificial colours
* We dont add any artificial flavours
The bottle consists of approx 100 grams pickle which are purely under sunlight till its packed for ship. We use kacchi ghani high quality mustard oil in the making. We avoid using high amount of spices. Each bhut jolokia is handpicked and seclected after checking the quality and thoroughly washed, cleaned for any dirt particles.
Tips: * Keep it airtight. Close the metal lug tightly after use * Keep it in sunlight for 2-3 days a week to preserve its taste for long Mustard oil is added in an appropriate quantity to extract the hotness of the chillies.
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