Masor Tenga (Tangy Fish Curry from Assam) | How to make Masor Tenga (Tangy Fish Curry from Assam)

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By Alka Jena
Created on 25th Apr 2016
  • Masor Tenga (Tangy Fish Curry from Assam), How to make Masor Tenga (Tangy Fish Curry from Assam)
Masor Tenga (Tangy Fish Curry from Assam)by Alka Jena
  • Masor Tenga (Tangy Fish Curry from Assam) | How to make Masor Tenga (Tangy Fish Curry from Assam) (8 likes)

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    Rate It!
  • By Alka Jena
    Created on 25th Apr 2016

About Masor Tenga (Tangy Fish Curry from Assam)

Assam, the beautiful state of North-East India has an incredible range of culture, awesome wildlife, the world famous Assam Tea, oldest oil refineries, famous Kamakhya temple and of course, the Assamese cuisine, which is characterized by very little use of spice but strong flavours. This Masor Tenga (Tangy Fish Curry), is an indispensable part of a proper meal in Assam. This is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste. I being a fish addict, when saw this recipe in one of a popular food forums, could not stop myself and recreated the same in my kitchen some days back. It can be best enjoyed with plain rice.

Masor Tenga (Tangy Fish Curry from Assam), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Masor Tenga (Tangy Fish Curry from Assam) is just mouth-watering. This amazing recipe is provided by Alka Jena. Be it kids or adults, no one can resist this delicious dish. How to make Masor Tenga (Tangy Fish Curry from Assam) is a question which arises in people's mind quite often. So, this simple step by step Masor Tenga (Tangy Fish Curry from Assam) recipe by Alka Jena. Masor Tenga (Tangy Fish Curry from Assam) can even be tried by beginners. A few secret ingredients in Masor Tenga (Tangy Fish Curry from Assam) just makes it the way it is served in restaurants. Masor Tenga (Tangy Fish Curry from Assam) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Masor Tenga (Tangy Fish Curry from Assam).

  • Prep Time15mins
  • Cook Time10mins
  • Serves4People
Masor Tenga (Tangy Fish Curry from Assam)

Ingredients to make Masor Tenga (Tangy Fish Curry from Assam)

  • 4 nos of Fish pieces preferably rohu or katla, marinated in salt and turmeric powder for 15 minutes
  • 1 big tomato Chopped finely
  • 1 small Potato chopped
  • 1 tbsp Mustard oil for frying the fish and for the curry
  • 1/2 tsp Paanch foron
  • Sal t- to taste
  • 1 tsp turmeric powder
  • 1 no of Dry red chili
  • 2 cups of warm water
  • 1 tsp Coriander leaves roughly chopped
  • 1 tsp Lemon juice

How to make Masor Tenga (Tangy Fish Curry from Assam)

  1. Marinate the fish pieces with turmeric powder and salt and leave for 15 minutes.
  2. Heat oil in a deep pan and shallow fry the fish until lightly browned. Set aside.
  3. Now, heat up 1 tbsp of mustard oil, almost to fuming and add the dry red chili, followed by the spoonful of Panch phoron.
  4. Once the dry spices release the aroma, add the chopped tomatoes and the turmeric powder, saute for a while and then simmer to make a pulp out of the tomatoes.
  5. Then put the chopped potato, mix well, saute and simmer under a lid until oil separates.
  6. Once the potatoes are soft, put the water and then fish pieces, bring to boil and keep for 3-4 minutes, check the salt content and garnish with chopped coriander leaves.
  7. If you want more sourness, add some lemon juice as per your taste and your fish tenga is ready to be relished.
  8. Serve with steamed rice

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