Masor Tenga | How to make Masor Tenga

By Archita Ray  |  17th Nov 2015  |  
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  • Masor Tenga, How to make Masor Tenga
Masor Tengaby Archita Ray
  • Prep Time

    0

    mins
  • Cook Time

    15

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  • Serves

    4

    People

69

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About Masor Tenga Recipe

A light and sour Assamese Fish curry

Masor Tenga

Ingredients to make Masor Tenga

  • Aar/Rohu/ Katla fish - 6 big pieces
  • tomatoes - 3 larged- sliced
  • ginger - 1 tsp - grated
  • potato - 1 large - cut into long strips - optional
  • fenugreek seeds - 1 tsp
  • turmeric powder - 1 heaped tsp
  • red chilli powder - 1 tsp - optional
  • Fresh coriander leaves - a handful - finely chopped
  • lime juice - 2 tbsp
  • green chillies 5-6 - slit
  • Warm water - 2 cups
  • mustard oil - 1 tbsp + 1 tsp
  • salt - to taste

How to make Masor Tenga

  1. Wash the fish , smear with turmeric and salt and shallow fry in mustard oil.
  2. In the same pan, splutter the fenugreek seeds.
  3. Add the sliced tomatoes /potatoes.
  4. Fry till the potaoes are browned and tomatoes turn mushy.
  5. Add the grated ginger, turmeric, red chilli powder and give it a good mix.
  6. Add two cups of warm water, cover and let the broth simmer.
  7. After 5-7 minutes, add the fried fish, chopped coriander, green chillies, salt and lime juice.

My Tip:

Use enough lime juice to make a tangy broth.

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