- 4 pieces of Rohu fish
- 1 onion—chopped (set aside 1 tbsp chopped onion to make paste)
- 4 green chilies
- 12 garlic and cloves
- 1 tsp ginger
- 2 tbsp black sesame seeds
- 1 tsp black peppercorns
- 1 tsp bamboo shoots—finely chopped (optional)
- 1/2 tsp turmeric powder
- 1 cup hot water
- 1 tsp mustard seeds
- salt to taste
Til diya maas is one of the many dishes of Assamese culinary art. Assamese cuisine with an assortment of vegetables, rice, fish, and meat furnish lip-smacking dishes with lots of healthy nutrients. Til diya maas as a combination of fried fish with aromatic black sesame paste, gives your stomach butterflies and body nutrition. Fish is the key ingredient in many Assamese dishes and sesame is a very important part of the Indian kitchen; Compounding both these ingredients is sure to satisfy your hunger and cravings.
Fish is the base ingredient of til diya maas. Fish is full of fatty acids, vitamins, calcium, phosphorus and many minerals, which help lower blood pressure and reduce the risk of cardiac arrest. Fish is also a rich source of omega-3 fatty acids—an indispensable nutrient that our body doesn’t produce.
Sesame seeds are loaded with cholesterol-lowering phytosterols, vitamins and minerals, such as iron and magnesium. Consumption of sesame seeds helps balance hormones, fight cancer, burn fat, and improve nutrient absorption.
How to make Til Diya Maas
Note: The sesame seed sauce must stick to the fish.