Masor Tenga (assamese Style Fish Soup)
Masor Tenga is a traditional Assamese fish soup known for its tangy and refreshing flavors. This light and flavorful dish is a staple in Assamese cuisine and is perfect for a comforting meal.
Ingredients
- 4 pieces of fish (preferably Rohu or Catla)
- 2 tomatoes, chopped
- 1 potato, sliced
- 1 onion, sliced
- 2-3 green chilies, slit
- 1-inch ginger, grated
- 1/2 teaspoon turmeric powder
- 1 tablespoon mustard oil
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish
Instructions
- Heat mustard oil in a pot over medium heat.
- Add the sliced onion and sauté until translucent.
- Add the chopped tomatoes, green chilies, and grated ginger. Cook until the tomatoes are soft.
- Add turmeric powder and stir well.
- Add water and bring it to a boil.
- Add the fish pieces and sliced potato. Season with salt.
- Cover and cook for 10-12 minutes or until the fish and potatoes are cooked through.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 8g
Supplies
Pot Spoon Knife Cutting board
Tools
Stove
Serving suggestions
Masor Tenga pairs well with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For a more tangy flavor, you can add a small piece of dried kokum or tamarind pulp to the soup.
Cost
$5