Masor tenga

Name: Masor tenga
Total time: 1800 s
Yield: 6 people
Cuisine: Indian
Ingredients: 6 medium piece of fresh Rohu fish; 3 medium ripe tomatoes; 1/2 cup mustard oil; 2 teaspoon turmeric powder; 1 teaspoon red chilli powder; 2 teaspoon salt; 1/4 teaspoon methi seeds; 2 green chillies

Flavors by Soumi @Soumi_Nag

Kolkata

#India
Masor tenga is a simple fish Curry which contains something tangy like tomato or tamarind in it. Though the name 'Masor tenga' is derived from Assamese cuisine as fish is known as 'Mas' & sour is called 'tenga' in Assamese language but this recipe is popular among the states of eastern India such as West Bengal & Odisha.

Flavors by Soumi @Soumi_Nag

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Ingredients

30 minutes

6 people

6medium piece of fresh Rohu fish
3medium ripe tomatoes
1/2 cup mustard oil
2 teaspoonturmeric powder
1 teaspoonred chilli powder
2 teaspoonsalt
1/4 teaspoonmethi seeds
2green chillies

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Steps

30 minutes

1

First wash the fish pieces & let them dry for a bit & mix turmeric & salt to it and marinate the pieces then heat the oil in a pan & fry the fish pieces properly.
2

Now in the same pan add the methi seeds & let them splutter then add turmeric & chilli powder into the oil & mix immediately & add tomato cubes right after that then add salt & cover for a while.
3

Now once the tomatoes get little mushy add 1 cup of water & make a gravy by boiling the water for a while.
4

Finally add the fried fish in it & cook it for another 5 minutes.Then add 2 slitted green chillies & switch off the flame. Serve hot with steamed white rice.