Masor tenga or tangy fish curry.
This is a signature dish of Assam, a beautiful state of North East India.
This masor tenga or tangy fish curry is a light and tangy dish. The souring ingredients of this sour fish curry are lemon or tomato which gives the dish a tangy taste.
This post is going to be a part of #Foodiemonday #Bloghop. This week’s theme is cuisines of North East India.
I am presenting a signature dish of Assam. A beautiful state of North East India.
Assam has an incredible range of culture.
Assam is known for Assam tea and Assam silk. The first oil well in Asia was drilled here. It has amazing wild life and oldest oil refineries. The state has famous Kamakhya temple too.
Assam is a state in Northeast India. Located south of the eastern Himalayas, Assam comprises the Brahmaputra Valley and the Barak Valley.
Assamese cuisines is characterized by less spices and strong flavour.
This masor tenga is very easy to make and lightly spiced.
Rohu fish – 4-5 pieces
Tomatoes – 4-5 chopped
Fenugreek seeds or methi – 1/2 teaspoon
Salt to taste
Turmeric powder – 1 teaspoon
Mustard oil – 1 tablespoon
Green chilli – 2 slit optional
Coriander leaves – 1 – 2 tablespoon chopped
Kashmiri red chilli powder – 1 teaspoon optional
Oil for frying the fish
Juice of 1/2 lemon
Marinate the fish pieces with salt and 1/2 teaspoon turmeric powder for 8 – 10 minutes.
Finely chop the tomatoes. Slit green chilies and keep aside.
Fry the fish pieces till golden brown and take out from the oil.
Heat 1 tablespoon oil in a pan. You can use the same oil which is used to frying the fish. Add fenugreek seeds. When the seeds turns brown remove them from the oil. Discard the seeds.
Now add chopped tomatoes and green chilies. Add salt, turmeric powder and Kashmiri red chilli powder. Green chilli is optional. If you don’t like spicy omit it. I have added Kashmiri red chilli powder for colour.
Saute till the tomatoes becomes mushy and dried up.
Gently slide the fish pieces and add water as require. I have made a thick gravy.
Add chopped coriander leaves. Cover and cook on simmer for 10 minutes or until done.
Uncover and gently turn the fish pieces. Add more water if require.
Taste and adjust the salt and switch off the flame. Add lemon juice and mix well.
Garnish with coriander leaves and slit green chilli.
Serve hot with steamed rice.
Enjoy the lightly spiced delicious fish curry with hot steamed rice.