Masor Tenga | How to make Masor Tenga

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ByArchita 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 and yummilicious dish which is one of the popular dish of Assam and North East. Masor Tenga is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Masor Tenga is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 15 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Masor Tenga. It is an amazing dish which is perfectly appropriate for any occasion. Masor Tenga is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Masor Tenga is an art and while preparing this dish you can feel the aroma of this delicious Masor Tenga. Surprise your family and friends by preparing this hotel style Masor Tenga at your home.

  • 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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