Aloo Pitika with Sorghum Fish (Mach Aru Alu Pitika)
Flaked fried fish folded into mashed potato with raw mustard oil, onion and chilli — a heartier version of the everyday pitika.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Mixing bowl
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 220 kcal
Instructions
- 1
Rub the fish with turmeric and a little salt. Shallow-fry it in mustard oil until golden and crisp.
- 2
Let the fish cool slightly. Remove all the bones and break the fish into small flakes.
- 3
Peel the boiled potatoes. Mash them smoothly in a mixing bowl.
- 4
Add the flaked fish, chopped onion, green chilli, and coriander to the mashed potatoes.
- 5
Drizzle in the raw mustard oil and season with salt.
- 6
Mix everything together well with your hands until fully combined.
- 7
Serve the pitika (mashed dish) at room temperature with dal (lentil curry) and rice.
Chef's tips
Check carefully for small bones while flaking the fish. Using freshly fried fish gives the best flavour, though leftover fried fish also works well.
Ingredient substitutions
- river fish → any firm white fish
Storage
Best eaten fresh; refrigerate for up to a day.
Reheating
Not typically reheated; serve at room temperature.
Common mistakes to avoid
- •Leaving bones in the flaked fish, which is unpleasant to eat.
Serving suggestions
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