Sour Fish Curry (assamese Fish Tenga)
Sour Fish Curry, also known as Assamese Fish Tenga, is a popular dish from the North East Indian Cuisine. This tangy and spicy fish curry is a delightful combination of flavors that will surely tantalize your taste buds.
Ingredients
- 500g fish (preferably Rohu or Catla)
- 2 tomatoes, chopped
- 1 onion, sliced
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 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 fenugreek seeds and let them splutter.
- Add sliced onions, green chilies, ginger, and garlic. Sauté 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:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 15g
Supplies
Pan Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Sour Fish Curry pairs well with steamed rice or roti.
Tips & tricks
For a spicier kick, you can add more green chilies or a pinch of red chili powder.
Cost
$15