Masor Tenga (Assamese Fish Delicacy)

Name: Masor Tenga (Assamese Fish Delicacy)
Cuisine: Indian
Ingredients: 4-5 pieces Rohu Fish; 3 tbsp. mustard oil; 1/2 tsp. fenugreek seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; 2 tomatoes, pureed; to taste salt; 2 green chilies, slit; 1/2 tsp. turmeric powder; 1 tsp. lime juice; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#goldenapron
This is a very popular and a signature dish of Assam, where fish is cooked in a tomato based gravy. 'Masor Tenga' is basically fish in a tangy gravy, where either lime juice or dried mango is also used, besides tomato, to give a tartness to the dish. Veggies like potato, bottle gourd or ridge gourd too are sometimes added to the gravy.

There are obviously many versions where every household has their own recipe. The gravy is simple, light and mild. Minimum of spices goes into cooking this dish and it is best relished with hot steamed rice.

Bethica Das @kitchen_flavours

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Ingredients

4-5 piecesRohu Fish
3 tbsp.mustard oil
1/2 tsp.fenugreek seeds
1onion, chopped
1 tsp.ginger-garlic paste
2tomatoes, pureed
to tastesalt
2green chilies, slit
1/2 tsp.turmeric powder
1 tsp.lime juice
1 tbsp.coriander leaves, chopped

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Steps

1

Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.
2

Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.
3

Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.
4

Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute.
5

Then add the tomato puree and salt. Cover and simmer for a minute more.
6

Add 1 cup water and bring it to a boil. Add the fried fish and simmer, covered on a medium flame for 3-4 minutes.
7

When done, add the coriander leaves.
8

And lime juice. Switch off the flame and transfer to a serving dish.
9

Serve this Assamese delicacy with hot steamed rice.