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.
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
- Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
- Heat mustard oil in a pan and fry the fish pieces until golden brown. Remove and keep aside.
- 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.
- Add the chopped tomato and cook until it turns mushy.
- Pour in the water and bring it to a boil. Add the fried fish pieces and simmer for 5-7 minutes.
- Adjust the seasoning and garnish with fresh coriander leaves.
- 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