Masor Tenga | How to make Masor Tenga

By Sujata Limbu  |  31st Aug 2015  |  
4 from 1 review Rate It!
  • Masor Tenga, How to make Masor Tenga
Masor Tengaby Sujata Limbu
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

85

1





About Masor Tenga Recipe

A favourite amongst Assamese cuisine, this dish is tangy and light packed with many flavours.

Masor Tenga

Ingredients to make Masor Tenga

  • 500 grams Rohu Fish
  • 2 medium sized tomatoes finely chopped
  • 1 large sized onion finely chopped
  • 2 green chillies slit
  • 2 tbsp mustard oil
  • 2 tbsp lemon Juice/ 1 elephant apple
  • 1 tsp red chilli powder
  • 1 tsp Panch phoran
  • 1/2 tsp turmeric powder
  • Handful coriander leaves- finely chopped

How to make Masor Tenga

  1. Clean the fish pieces thoroughly. Massage the fish with a mixture of salt and turmeric powder. Marinade for 15-20 mins.
  2. Take a kadai/pan, heat mustard oil in it, fry the fish pieces in batches till they turn golden brown in colour. Keep aside.
  3. Do not switch off the heat, pour 1 tbsp oil into the hot kadai. Heat 1 tbsp oil into the hot kadai. Add in panch phoran, onions and green chillies and give it a good stir. Fry the onion mixture till the onion turns golden brown in col
  4. Add tomatoes and let it cook for 4-5 mins till they become soft and separate from the oil. Then add in the red chilli powder, salt and mix well. Cook for another 2-3 mins.
  5. Pour in the lemon juice along with a little water for gravy to be formed. Bring this mixture to a boil, then put in the fried fish pieces. Let it simmer and cook for 5-6 mins.
  6. Once the dish is ready, switch off the heat and garnish with chopped coriander leaves.
  7. Serve this delicious masor tenga with steamed rice.

My Tip:

Note that Paanch Phoron includes a mix of- fenugreek seed (methi), nigella seed (magral kalauji), cumin seed (jeera), black mustard seed (rai) and fennel seed (saunf) in equal parts.

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Prathap Ruthra2 years ago

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