Maas Pitika

1. 1
   prep · ~10 min

   Boil the fish.

   1.Place fish steaks in a pan with just enough water to cover them.

   2.Add a pinch of salt and simmer gently until the fish is cooked through and flakes easily (8-10 minutes).

   3.Drain the water completely and let the fish cool slightly.

   TIPDo not overcook the fish or it will turn rubbery. The moment it flakes, drain immediately.
2. 2
   roast · ~7 min

   Roast the tomatoes.

   1.Place the whole tomatoes directly over a gas flame or on a hot tawa.

   2.Roast, turning occasionally, until the skin is completely charred and blistered on all sides.

   3.Let them cool slightly, then peel off the charred skin.

   TIPCharring the tomatoes adds a smoky depth that defines a good pitika. Don't skip this step.
3. 3
   mix · ~5 min

   Mash and assemble the pitika.

   1.Carefully remove all bones from the boiled fish — the flesh should be clean.

   2.In a mixing bowl, add the boneless fish, peeled roasted tomatoes, raw chopped onion, and slit green chilies.

   3.Pour the raw mustard oil and add the salt.

   4.Using your fingers or the back of a spoon, mash everything together until well blended but still slightly chunky.

   TIPUsing your hands to mash gives the authentic texture and lets the mustard oil coat every grain of fish.
4. 4
   garnish · ~1 min

   Garnish with fresh coriander and serve.

   Top with chopped coriander leaves. Serve immediately with steamed rice and dal.

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