Masor Tenga | How to make Masor Tenga

1 review
Rate It!
BySujata Limbu
Created on 31st Aug 2015
  • Masor Tenga, How to make Masor Tenga
Masor Tengaby Sujata Limbu
  • Masor Tenga | How to make Masor Tenga (20 likes)

  • 1 review
    Rate It!
  • By Sujata Limbu
    Created on 31st Aug 2015

About Masor Tenga

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

Masor Tenga, a marvellous creation to spice up your day. Masor Tenga is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMasor Tenga is just too tempting. This amazing recipe is provided by Sujata Limbu. Be it kids or adults, no one can get away from this delicious dish. How to make Masor Tenga is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Masor Tengaby Sujata Limbu. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Masor Tenga is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
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.

Reviews for Masor Tenga (1)

Prathap Ruthra2 years ago
Reply