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