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Masor Tenga (Assamese Fish Curry)

Aug-25-2018
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Masor Tenga (Assamese Fish Curry) RECIPE

This is a very popular and a signature dish of Assam, where fish is cooked in a tomato based gravy. 'Masor Tenga' is basically fish in a tangy gravy, where either lime juice or dried mango is also used, besides tomato, to give a tartness to the dish. Veggies like potato, bottle gourd or ridge gourd too are sometimes added to the gravy. There are obviously many versions where every household has their own recipe. The gravy is simple, light and mild. Minimum of spices goes into cooking this dish and it is best relished with hot steamed rice.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Assam and North East
  • Main Dish

Ingredients Serving: 3

  1. 4-5 pieces of Rohu Fish
  2. 3 tbsp. mustard oil
  3. 1/2 tsp. fenugreek seeds
  4. 1 onion, chopped
  5. 1 tsp. ginger-garlic paste
  6. 2 tomatoes, pureed
  7. salt to taste
  8. 1/2 tsp. turmeric powder
  9. 2 green chilies, slit
  10. 1 tsp. lime juice
  11. 1 tbsp. coriander leaves, chopped

Instructions

  1. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.
  2. Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.
  3. Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute.
  4. Then add the tomato puree and salt. Cover and simmer for a minute more.
  5. Add 1 cup water and bring it to a boil. Add the fried fish and simmer, covered on a medium flame for 3-4 minutes.
  6. When done, add the coriander leaves......
  7. .......and lime juice. Switch off the flame and transfer to a serving dish.
  8. Serve with hot steamed rice.

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Yummilicious.

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