Name: Masor Tenga recipe by Sujata Limbu at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 500 grams Rohu Fish; 2 medium sized Tomatoes finely chopped; 1 large sized Onion finely chopped; 2 green chillies slit; 2 tbsp Mustard oil; 2 tbsp lemon Juice/ 1 elephant apple; 1 tsp Red Chilli powder; 1 tsp Panch phoran; 1/2 tsp Turmeric powder; Handful coriander leaves- finely chopped

Ingredients Serving: 3

500 grams Rohu Fish
2 medium sized Tomatoes finely chopped
1 large sized Onion finely chopped
2 green chillies slit
2 tbsp Mustard oil
2 tbsp lemon Juice/ 1 elephant apple
1 tsp Red Chilli powder
1 tsp Panch phoran
1/2 tsp Turmeric powder
Handful coriander leaves- finely chopped

Instructions

Clean the fish pieces thoroughly. Massage the fish with a mixture of salt and turmeric powder. Marinade for 15-20 mins.
Take a kadai/pan, heat mustard oil in it, fry the fish pieces in batches till they turn golden brown in colour. Keep aside.
Do not switch off the heat, pour 1 tbsp oil into the hot kadai. Heat 1 tbsp oil into the hot kadai. Add in panch phoran, onions and green chillies and give it a good stir. Fry the onion mixture till the onion turns golden brown in col
Add tomatoes and let it cook for 4-5 mins till they become soft and separate from the oil. Then add in the red chilli powder, salt and mix well. Cook for another 2-3 mins.
Pour in the lemon juice along with a little water for gravy to be formed. Bring this mixture to a boil, then put in the fried fish pieces. Let it simmer and cook for 5-6 mins.
Once the dish is ready, switch off the heat and garnish with chopped coriander leaves.
Serve this delicious masor tenga with steamed rice.

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