Masor Tenga Or Tangy Fish Curry
Masor tenga or tangy fish curry.This is a signature dish of Assam, a beautiful state of North East India.
Equipment
- 2 Plate
- 1 Knife
- 1 Wok or Pan
- 1 Spatula
Ingredients
- 4-5 pieces fish
- 4-5 tomatoes chopped
- 1/2 tsp fenugreek seeds or methi
- salt to taste
- 1 tsp turmeric powder
- 2-3 tbsp mustard oil
- 2 green chilli slit
- 2 tbsp cilantro or coriander leaves chopped
- 1/2 lemon
Instructions
- 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.
- 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.