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.

Masor Tenga (assamese Style Fish Stew)

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

  1. Heat mustard oil in a pan over medium heat.
  2. Add the chopped tomatoes, sliced potato, green chilies, and ginger. Sauté for 2-3 minutes.
  3. Sprinkle turmeric powder and mix well.
  4. Add water and bring it to a boil.
  5. Gently slide in the fish pieces and season with salt.
  6. Cover and cook for 10-12 minutes or until the fish is cooked through.
  7. 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