Masor Tenga (assamese Style Fish Tenga)
Masor Tenga is a traditional fish curry from the North East Indian state of Assam. It is known for its tangy and refreshing flavors, making it a popular dish in Assamese cuisine.
Ingredients
- 500g fish (preferably rohu or catla)
- 2 tomatoes, chopped
- 1 onion, sliced
- 2-3 green chilies, slit
- 1-inch ginger, julienned
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- 1 tablespoon mustard seeds
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
- Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
- In the same pan, add mustard seeds and let them splutter. Add sliced onions, green chilies, and ginger. Saute until the onions turn translucent.
- Add chopped tomatoes and cook until they turn mushy.
- Add tamarind paste and 2 cups of water. Bring to a boil.
- Gently slide in the fried fish pieces and simmer for 5-7 minutes.
- 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
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 15g
Supplies
Pan Spatula Bowl for marination
Tools
Knife Cutting board Stovetop
Serving suggestions
Masor Tenga pairs well with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For a more authentic flavor, use mustard oil and mustard seeds in the recipe.
Cost
$15