A rustic and flavorful Assamese specialty where a crispy fried fish head is crumbled and cooked with mixed vegetables and aromatic spices. This unique dish is a celebration of nose-to-tail cooking, perfect with steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
468cal
26gprotein
27gcarbs
29g
Ingredients
500 g Rohu Fish Head (Cut into 3-4 large pieces and cleaned)
0.33 cup Mustard Oil (For frying and cooking)
2 pcs Potato (Medium-sized, peeled and cut into 1-inch cubes)
Discover the simple art of cooking Joha rice, a small-grained aromatic jewel from Assam. This naturally fragrant rice cooks up soft and fluffy, making it a perfect, delicate base for rich curries and simple dals. Its unique sweet aroma fills the kitchen as it cooks, promising a delightful meal.
A classic North Indian comfort food, this red lentil dal is quick, nutritious, and incredibly flavorful. A simple tempering of spices, onions, and tomatoes transforms the humble masur dal into a delicious, hearty dish perfect with rice or roti.
Prep10 min
Cook20 min
Soak15 min
About Masor Mur Diya Bhaji, Joha Rice and Masur Dal Tadka
Perfectly spiced fish head stir-fry with aromatic rice and protein-packed dal. A hearty, homestyle meal!
This assamese dish is perfect for lunch. With 1012.07 calories and 44.44g of protein per serving, it's a nutritious choice for your meal plan.
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1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Divided, adjust to taste)
0.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish Head
Thoroughly clean the fish head pieces, ensuring all gills are removed. Pat them dry with a paper towel.
In a mixing bowl, rub the fish head pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring they are coated evenly.
Set aside to marinate for 15-20 minutes.
2
Fry the Fish Head
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it becomes very hot and you see light smoke rising; this removes its raw pungency.
Carefully place the marinated fish head pieces into the hot oil. Use a splatter guard as the oil will splutter.
Fry for about 8-10 minutes, turning the pieces every 2-3 minutes, until they are deep golden brown and very crispy on all sides.
Once fried, remove the pieces with a slotted spoon and set them on a plate to cool slightly.
3
Sauté Aromatics and Vegetables
In the same pan with the remaining oil, reduce the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds.
Add the sliced onions and slit green chilies. Sauté for 3-4 minutes until the onions turn soft and translucent.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4
Cook Vegetables with Spices
Add the cubed potatoes and cauliflower florets to the pan. Stir-fry for 5-7 minutes until they get light golden spots.
Add the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook the spices for 1 minute.
Add the chopped tomato and the remaining 1 tsp of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become mushy.
5
Combine and Simmer
Add the shredded cabbage and green peas. Sauté for 2-3 minutes until the cabbage wilts slightly.
Place the fried fish head pieces back into the pan. Using the back of your spatula, break them into smaller, bite-sized chunks, mixing them with the vegetables.
Pour in 1/2 cup of warm water. Stir everything together gently.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 8-10 minutes, or until the potatoes and cauliflower are tender and the flavors have melded.
6
Garnish and Serve
Remove the lid. The dish should be semi-dry. If there is excess liquid, increase the heat to high and cook for 1-2 minutes to evaporate it.
Sprinkle the freshly chopped coriander leaves over the top.
Gently mix and serve hot with steamed rice and a side of dal.
Servings
4
Serving size: 1 serving
269cal
5gprotein
57gcarbs
1gfat
Ingredients
1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
3 cup Water (Use filtered water for the best taste.)
0.5 tsp Salt (Optional, adjust to your taste.)
1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)
Instructions
1
Rinse and Soak the Rice (Optional but Recommended)
Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2
Cook the Rice
Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
Add 3 cups of fresh water, the optional salt, and ghee.
Place the pot on the stove over high heat and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
Do not lift the lid during this time to ensure the rice steams properly.
3
Rest and Fluff
After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.
0.5 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.
2
Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.
3
While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
4
Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
5
Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.
6
Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.
7
Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.
Pour the prepared tempering directly into the cooked dal in the pressure cooker. Stir everything together to combine well.
9
Bring the dal to a gentle simmer over low heat and let it cook for 2-3 minutes, allowing the flavors to meld. If the dal seems too thick, add a little hot water to reach your desired consistency.
10
Turn off the heat. Stir in the garam masala, freshly chopped coriander leaves, and optional lemon juice. Mix well and serve hot.
