Masor Tenga Recipe

 
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Masor Tenga
  • Chef: Plavaneeta Borah
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A simple, home-style, Assamese fish curry that is a regular feature during lunch and dinner. It is best enjoyed with steamed rice and a fresh green chilli on the side. 'Tenga' meaning sour is the dominant flavour in the curry.

Ingredients of Masor Tenga

  • 4 pieces Rohu/ Catla fish
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 cup mustard oil
  • 1 ridge gourd, chopped
  • 4 large tomatoes, chopped
  • 1/4 tsp fenugreek seeds
  • Juice of 1/2 a lime or 1 wedge of lemon

How to Make Masor Tenga

  • 1.Sprinkle 1/2 tsp salt and 1/4 tsp turmeric powder on the fish pieces and rub well to coat evenly.
  • 2.Heat oil in a kadai, and fry the fish in batches until crisp on the outside and cooked inside.Keep aside.
  • 3.In the remaining oil, add the fenugreek seeds and let them crackle on medium heat.
  • 4.Tip in the chopped ridge gourd and add 1/4 tsp turmeric powder. Let it cook for 7-8 minutes covered with a lid. Once the gourd softens, add the tomatoes and mix well.
  • 5.Cover with a lid and let it cook for 4-5 minutes until the tomatoes are pulpy. You could also use the back of your spoon to mash the vegetables.
  • 6.Add 3 cups warm water and turn up the heat. Once the curry comes to a boil, adjust the salt as per your liking.
  • 7.Add the pieces of fish and continue boiling to thicken the curry, for 5-6 minutes.
  • 8.Remove from heat, and squeeze the lime or lemon juice on top. Garnish with chopped coriander leaves and serve with steamed rice.

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