Masor Pitika
A simple, rustic Assamese delicacy of mashed fish mixed with pungent mustard oil, sharp onions, and fresh herbs. It's a flavorful and quick side dish that pairs perfectly with steamed rice, embodying the soulful flavors of Assam.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Boil the Fish
- b.Place the fish pieces in a saucepan.
- c.Add enough water to just cover the fish, along with 0.25 tsp of salt and the turmeric powder.
- d.Bring the water to a boil over medium heat, then reduce to a simmer.
- e.Cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
- f.Carefully drain all the water and set the fish aside to cool down completely.
- 2
Step 2
- a.Debone and Flake the Fish
- b.Once the fish is cool enough to handle, gently remove the skin.
- c.Painstakingly remove all the bones, including the fine pin bones. This is the most crucial step.
- d.Flake the deboned fish meat into a mixing bowl and set aside.
- 3
Step 3
- a.Prepare the Aromatic Base
- b.In a separate, larger mixing bowl, combine the finely chopped onion, green chilies, and the remaining 0.5 tsp of salt.
- c.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.
- 4
Step 4
- a.Combine and Serve
- b.Add the flaked fish, chopped coriander leaves, and the pungent mustard oil to the onion mixture.
- c.Gently mix everything with your hands or a spoon until just combined. Be careful not to over-mash the fish into a paste.
- d.Taste and adjust for salt or chili if needed.
- e.Serve immediately with hot steamed rice for the most authentic and flavorful experience.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The pungent flavor of raw, cold-pressed mustard oil is the soul of this dish. Do not substitute it with any other oil.
- 2Be extremely thorough when deboning the fish. The presence of bones can ruin the eating experience.
- 3Let the fish cool completely before deboning. This makes it easier to handle and prevents the flesh from becoming mushy.
- 4For a milder flavor, you can briefly sauté the chopped onions in a little oil before mashing them.
Adapt it for your goals.
Smoky Flavor (Pura Masor Pitika)
Instead of boiling, grill or roast the fish over an open flame or in an oven until cooked through. This imparts a delicious smoky aroma and is a very popular variation.
Add Potato or TomatoAdd Potato or Tomato
Mix in one mashed boiled potato (Aloo Pitika style) or a roasted and mashed tomato (Bilahi Pitika style) for extra flavor and a different texture.
Herb VariationHerb Variation
For a more intense, authentic Assamese flavor, add a tablespoon of finely chopped sawtooth coriander (maan dhaniya) along with or instead of regular coriander leaves.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Fish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
High-Quality Protein Source
This dish provides a significant amount of high-quality, easily digestible protein from the fish, essential for muscle repair, growth, and overall body function.
Anti-Inflammatory Properties
The pungent mustard oil, raw onions, and turmeric contain compounds like glucosinolates and quercetin that have natural anti-inflammatory and antibacterial properties.
Frequently asked questions
Masor Pitika is a traditional, rustic side dish from the Indian state of Assam. It consists of boiled or roasted fish that is deboned and mashed with raw onion, green chilies, fresh coriander, and pungent mustard oil.