Masor Tenga (assamese Style Fish Stew)
Masor Tenga is a traditional Assamese fish stew known for its tangy and refreshing flavors. This light and flavorful dish is a staple in Assamese cuisine, perfect for a comforting meal.
Ingredients
- 500g fish (preferably rohu or catla)
- 2 tomatoes, chopped
- 1 large potato, sliced
- 2 green chilies, slit
- 1-inch ginger, julienned
- 1/2 teaspoon turmeric powder
- 1 tablespoon mustard oil
- Salt to taste
- 4 cups water
Instructions
- Heat mustard oil in a pan over medium heat.
- Add the chopped tomatoes, sliced potato, green chilies, and ginger. Sauté for 2-3 minutes.
- Sprinkle turmeric powder and mix well.
- Add water and bring it to a boil.
- Gently slide in the fish pieces and season with salt.
- Cover and cook for 10-12 minutes or until the fish is cooked through.
- Remove from heat 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
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Pan Spatula Cutting board Knife
Tools
Cooking pot Cover
Serving suggestions
Masor Tenga is best served hot with steamed rice for a complete meal.
Tips & tricks
For a more intense flavor, you can add a squeeze of lemon juice at the end.
Cost
$10