Naga Style Fish Tenga

Naga Style Fish Tenga is a traditional dish from the Naga Cuisine, known for its bold flavors and use of local ingredients. This tangy and spicy fish curry is a popular delicacy in the region and is sure to tantalize your taste buds.

Naga Style Fish Tenga

Ingredients

  • 500g fish (preferably freshwater fish like rohu or catla)
  • 2 tomatoes, chopped
  • 1 onion, sliced
  • 4-5 green chilies, slit
  • 1-inch ginger, julienned
  • 4-5 cloves of garlic, minced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon mustard oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
  2. Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and keep aside.
  3. In the same pan, add the sliced onions and sauté until golden brown.
  4. Add the minced garlic, julienned ginger, and green chilies. Sauté for a few minutes.
  5. Add the chopped tomatoes, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
  6. Pour in 2 cups of water and bring it to a boil.
  7. Gently slide in the fried fish pieces and simmer for 5-7 minutes.
  8. Garnish with fresh coriander leaves and remove from heat.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large pan Spatula Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving Suggestions: Naga Style Fish Tenga pairs well with steamed rice or rice noodles.

Tips & tricks

Tips: Adjust the spiciness according to your preference by adding or reducing the amount of green chilies and red chili powder.

Cost

$15