Masor Tenga (spicy Fish Curry)

Masor Tenga is a traditional Assamese fish curry known for its tangy and spicy flavors. This light and refreshing curry is a staple in Assamese cuisine and is perfect for a comforting meal.

Masor Tenga (spicy Fish Curry)

Ingredients

  • 4 pieces of fish (preferably Rohu or Catla)
  • 1 tomato, chopped
  • 1 onion, sliced
  • 2-3 green chilies, slit
  • 1-inch ginger, julienned
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard oil
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2-3 cups water
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
  2. Heat mustard oil in a pan and fry the fish pieces until golden brown. Remove and keep aside.
  3. In the same pan, add mustard seeds and fenugreek seeds. Once they start to splutter, add the sliced onion, green chilies, and ginger. Sauté until the onions turn translucent.
  4. Add the chopped tomato and cook until it turns mushy.
  5. Pour in the water and bring it to a boil. Add the fried fish pieces and simmer for 5-7 minutes.
  6. Adjust the seasoning and garnish with fresh coriander leaves.
  7. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Pan Spatula 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 spicier curry, increase the quantity of green chilies according to your preference.

Cost

$10