Name: Masor Tenga recipe by Archita Ray at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

ABOUT Masor Tenga RECIPE

A light and sour Assamese Fish curry

Ingredients Serving: 4

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

Instructions

Wash the fish , smear with turmeric and salt and shallow fry in mustard oil.
In the same pan, splutter the fenugreek seeds.
Add the sliced tomatoes /potatoes.
Fry till the potaoes are browned and tomatoes turn mushy.
Add the grated ginger, turmeric, red chilli powder and give it a good mix.
Add two cups of warm water, cover and let the broth simmer.
After 5-7 minutes, add the fried fish, chopped coriander, green chillies, salt and lime juice.

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