Steamed Basmati Rice, Assamese Fish Pitika and Aloo Pitika

Ingredients

• 500 g Rohu Fish (steaks or fillets)
• 2 cup Water (for boiling the fish)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Salt (for boiling fish)
• 1 medium Onion (finely chopped)
• 3 pcs Green Chilies (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (finely chopped)
• 2 tbsp Mustard Oil (use a pungent, cold-pressed variety)

Instructions

1. 1

   Boil the Fish

   • In a pot, combine the fish pieces, water, 0.25 tsp salt, and turmeric powder. Bring to a boil over medium heat.
   • Cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
   • Drain the fish, reserving 2-3 tablespoons of the cooking liquid (fish stock). Let the fish cool down until it's comfortable to handle.
2. 2

   Debone and Flake

   • Once cooled, carefully remove the skin and all bones from the fish. This step is crucial, so be meticulous to ensure no small bones remain.
   • Gently flake the deboned fish meat into a mixing bowl.
3. 3

   Prepare the 'Pitika' Base

   • In a separate small bowl, combine the finely chopped onion, green chilies, and the remaining 0.5 tsp of salt.
   • Use your fingertips to mash and rub the salt into the onions and chilies for about a minute. This softens them and releases their pungent flavors.
4. 4

   Combine and Mash

   • Add the onion-chili mixture and the finely chopped coriander leaves to the bowl with the flaked fish.
   • Drizzle the pungent mustard oil over everything.
   • Using your hands (the traditional method) or a fork, gently mash and mix all the ingredients until they are well combined. The texture should be rustic and slightly coarse, not a smooth paste.
5. 5

   Adjust and Serve

   • Check the seasoning and add more salt if needed. If the mixture seems too dry, add a teaspoon or two of the reserved fish stock to moisten it.
   • Serve the Assamese Fish Pitika immediately with hot steamed rice ('bhat') and a side of dal for a complete, comforting meal.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.