Masor Tenga | How to make Masor Tenga

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By Archita Ray
Created on 17th Nov 2015
  • Masor Tenga, How to make Masor Tenga
Masor Tengaby Archita Ray
  • Masor Tenga | How to make Masor Tenga (22 likes)

  • 0 reviews
    Rate It!
  • By Archita Ray
    Created on 17th Nov 2015

About Masor Tenga

A light and sour Assamese Fish curry

Masor Tenga is a delicious dish which is enjoyed by the people of every age group. The recipe by Archita Ray 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 4 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 15 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.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
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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