Masor Tenga | How to make Masor Tenga

By Sujata Limbu  |  31st Aug 2015  |  
4.0 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

77

1





About Masor Tenga

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

Masor Tenga is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujata Limbu teaches how to make Masor Tenga step by step in detail. This makes it easy to cook Masor Tenga in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Masor Tenga at home. This amazing and mouthwatering Masor Tenga takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Masor Tenga is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Masor Tenga is a good option for you. The flavour of Masor Tenga is palatable and you will enjoy each and every bite of this. Try this Masor Tenga and impress your family and friends.

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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