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Maas Pitika

Roasted fish mashed by hand with raw mustard oil, onion and green chilli — the simple pitika that opens an Assamese thali.

Ingredients

• 300 g Rohu, Bahu or Borali fish, in 2–3 large pieces
• ½ tsp turmeric powder
• 1 small onion, very finely chopped
• 3 green chillies, finely chopped (or a sliver of bhut jolokia)
• 2 tbsp raw mustard oil
• 2 tbsp coriander leaves, chopped
• salt to taste

Method

1. Rub the fish with turmeric and salt.
2. Roast the pieces on a hot dry tawa or directly over a low flame on a wire rack, 5–6 minutes per side, till cooked through and lightly charred.
3. Let it cool enough to handle, then remove the skin and every bone carefully.
4. In a bowl, add the fish, onion, green chilli, coriander and salt.
5. Pour over the raw mustard oil and mash everything with your fingers till it holds together.
6. Serve as the first bite with hot rice.

Tip: Raw mustard oil is the soul of any pitika — use a sharp, fresh kachi ghani oil and don't heat it.