Masor Pitika

Debone and Flake the Fish

• Once the fish is cool enough to handle, gently remove the skin.
• Painstakingly remove all the bones, including the fine pin bones. This is the most crucial step.
• Flake the deboned fish meat into a mixing bowl and set aside.

Prepare the Aromatic Base

• In a separate, larger mixing bowl, combine the finely chopped onion, green chilies, and the remaining 0.5 tsp of salt.
• Using your fingertips, mash and squeeze this mixture for about 1-2 minutes. This process, called 'morisali,' softens the onion and releases its pungent oils, which is key to the dish's flavor.

Combine and Serve

• Add the flaked fish, chopped coriander leaves, and the pungent mustard oil to the onion mixture.
• Gently mix everything with your hands or a spoon until just combined. Be careful not to over-mash the fish into a paste.
• Taste and adjust for salt or chili if needed.
• Serve immediately with hot steamed rice for the most authentic and flavorful experience.