Fish tenga | How to make Fish tenga

7 reviews
Rate It!
ByPolly Bora
Created on 26th Nov 2015
  • Fish tenga, How to make Fish tenga
Fish tengaby Polly Bora
  • Fish tenga | How to make Fish tenga (16 likes)

  • 7 reviews
    Rate It!
  • By Polly Bora
    Created on 26th Nov 2015

About Fish tenga

The quintessential assamese fish tenga, an intergral part of assamese cuisine.

Fish tenga, a marvellous creation to spice up your day. Fish 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 cookingFish tenga is just too tempting. This amazing recipe is provided by Polly Bora. Be it kids or adults, no one can get away from this delicious dish. How to make Fish 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 Fish tengaby Polly Bora. 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. Fish tenga is just the appropriate recipe to serve as many as 6. 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 Time10mins
  • Serves6People
Fish tenga

Ingredients to make Fish tenga

  • Shitol fish - 700 gms
  • Tumeric - 2 tsp
  • Salt - 2 tsp
  • Tomatoes - 4 big finely cut
  • Panch phoron 1/4 tsp (Padkaune Masala)
  • 1 dry chilli
  • Fresh coriander for garnishing
  • Warm water 2 cups

How to make Fish tenga

  1. Rub the fish with salt and turmeric, keep aside.
  2. Heat around 250 ml of mustard oil in a kadai (heavy bottom pan).
  3. Place the fish and fry it on both sides. Do not deep fry the fish.
  4. In the same oil add panch phoron powder, let it splutter and then add the dry chilli. Add tomatoes, salt and tumeric. Cover with a lid.
  5. When the tomatoes are mushy, add warm water and cover for 7 - 8 minutes. Now add the fish and cover again for 2 minutes.
  6. By now the colour of the gravy changes to a beautiful red colour. Add fresh coriander and serve with warm rice.

Reviews for Fish tenga (7)

ambika singha year ago
Nice! I make this with rohu fish, still yummy!

Lopamudra Raya year ago

dr meera borameera_a year ago
ভাল লাগিল মাছৰ টেঙা

bina bedi2 years ago
It looks delicious !!!

Nilakshi Kalita2 years ago
Mouth watering even while reading.

Sukhmani Bedi2 years ago
Thanks for sharing Polly! Seems delicious and easy to make :)

Nishant Jha2 years ago
Lovely recipe! Easy and delicious :)