← Recipes

Masor Muror Khar

Fried rohu head simmered with raw papaya in alkaline banana-ash khar. The traditional first dish of an Assamese meal, earthy and gently bitter.

Ingredients

• 1 large rohu fish head, about 400 g, cut in half
• 300 g raw papaya, peeled and cut into small cubes
• 3 tbsp khar (banana-ash alkaline water)
• 4 garlic cloves, crushed
• 3 green chillies, slit
• 1 tsp ginger, crushed
• 1 tsp turmeric powder
• 3 tbsp mustard oil
• salt to taste

Method

1. Clean the fish head well, removing the gills. Rub with 0.5 tsp turmeric and salt and keep for 10 minutes.
2. Heat mustard oil till it smokes lightly and fry the fish head on medium heat for 6 to 8 minutes until crisp and golden. Remove and break into large pieces.
3. In the same oil, add garlic and fry for 30 seconds until it just turns golden.
4. Add the papaya, ginger, remaining turmeric and a little salt. Fry for 5 minutes.
5. Add the khar and 2 cups of water. Cover and cook for 10 to 12 minutes until the papaya is soft.
6. Add the fish head pieces and green chillies, then lightly mash some papaya into the gravy. Simmer 5 minutes until it thickens slightly.
7. Check salt (khar is already salty) and serve as the first course with hot rice.

Tip: Use homemade kola khar from sun-dried banana peel ash for the real taste. If you have none, use 0.25 tsp baking soda in water instead, never more or it turns soapy.