Masor Mur Diya Bhaji
A homestyle Assamese stir-fry where fish head is cooked with tender leafy greens, onion, and a few simple spices. The fish adds deep savory flavor while the bhaji stays light, earthy, and perfect beside plain rice.
For 4 servings
- prep · ~7 min
Clean and season the fish head.
1.Wash the fish head pieces well and pat them dry.2.Rub them with 1 pinch turmeric powder and 1 pinch salt.3.Set aside while you prepare the vegetables.TIPDry fish fries better and is less likely to stick in the pan. - fry · ~6 min
Fry the fish head.
1.Heat mustard oil in a pan until it just begins to smoke lightly, then lower the heat.2.Add the fish head pieces and fry until lightly browned on both sides.3.Lift them out gently and keep aside.TIPDo not over-fry the fish head or it will turn hard and lose its rich flavor in the bhaji. - saute · ~8 min
Cook the onion, garlic, and potato.
1.In the same pan, add the onion and garlic.2.Cook until the onion softens and turns light golden.3.Add the potato and cook for 3 to 4 minutes, stirring often.4.Add the green chili, remaining turmeric powder, and remaining salt. - saute · ~6 min
Add the greens and break in the fish.
1.Add the chopped amaranth leaves to the pan.2.Stir well and cook until the leaves wilt down.3.Add the fried fish head pieces and gently break them into smaller chunks with the spatula.4.Mix so the fish and greens are evenly combined.TIPLeave some small bony chunks intact so the dish keeps the classic rustic texture. - simmer · ~9 min
Cook until the bhaji turns semi-dry.
Cover and cook on low heat until the potato is tender and the greens release and then dry up their moisture. Uncover and stir for the last few minutes until the bhaji looks moist but not watery.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash amaranth in several changes of water; grit in the greens will spoil the soft texture of the bhaji.
- 2Let the mustard oil smoke lightly before frying the fish head to tame its raw pungency and bring out the Assamese flavor.
- 3Fry the fish head only to light brown, not deep brown, so it stays soft enough to break into the greens.
- 4Cut the potato into thin batons as written; thicker pieces may stay undercooked by the time the greens turn semi-dry.
- 5Break the fish head gently after the greens wilt, so the flesh spreads through the bhaji without turning mushy.
- 6Keep the final dish semi-dry; if water collects, uncover and cook a few extra minutes until it looks moist but not wet.
- 7Serve immediately with hot plain rice, and warn diners about the fine bones before mixing at the table.
Adapt it for your goals.
More-greens
Increase the amaranth slightly for a lighter, leafier bhaji that stretches the fish flavor across more servings.
spicierSpicier
Add an extra slit green chili or crush one with the garlic if you prefer a sharper heat with the earthy greens.
no potatoNo-potato
Skip the potato for a more traditional, greener, fish-forward stir-fry with a lighter overall feel.
with pumpkinWith-pumpkin
Replace the potato with small pumpkin pieces for a softer, mildly sweet contrast to the savory fish head.
Why this is on our healthy list.
Leafy Green Richness
Amaranth greens bring fiber and plant compounds, adding earthy bulk and nourishment to the dish.
Protein From Fish
The fish head contributes protein and natural richness, making the bhaji more satisfying with rice.
Garlic and Chili Boost
Garlic and green chili add pungency and aroma while keeping the ingredient list simple and fresh.
Frequently asked questions
Yes, use another freshwater fish head with good flavor, but rohu and catla are preferred because they stay tender and suit this Assamese style.
