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Masor Tenga or Tangy Fish Curry

May-05-2016
Sanchari Jayanta
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Masor Tenga or Tangy Fish Curry RECIPE

The name of the Assam’s Signature dish is Masor Tenga, which is actually a ‘tangy fish curry’. People from Assam love this dish so much that they cook it regularly as well as in different occasions. It is a tangy and sour preparation of fish and it has a very delicate rich taste but is very easy on the tummy. Few parts of Assam have hot weather with more than 70% humidity throughout the year, thus to stay healthy and fit, they cook and serve Masor Tenga. People use various souring agents such as Tomatoes, Lemon, Sour Spinach, Elephant Apple, Roselle Leaves or Garcinia.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Assam and North East
  • Shallow fry
  • Stir fry
  • Simmering
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 250 grams of Fresh Water Fish, preferably Rohu cut into 4-5 large pieces
  2. 1 teaspoon of Paanch Phoron (a mix of Fenugreek Seed, Nigella Seed, Cumin Seed,F ennel Seed and Radhuni in equal parts. If Radhuni is not available, Mustard Seed can be used.)
  3. 1 medium sized Potato, cut into 6 pieces
  4. 3-4 Pointed Gourd or Parwal, cut into 4 thin slices for each Parwal across the length
  5. 2 Red whole chillies
  6. 1 bay leaf
  7. 4 tablespoon of Mustard Oil
  8. 2 tablespoon of Lime Juice
  9. Salt as per taste
  10. Sugar as per taste
  11. 1/2 teaspoon of Turmeric Powder
  12. Optional: 1 teaspoon of grated skin of a Gondhoraj Lime for the flavour (it is quite hard to find them in other parts of India)
  13. Optional: 3-4 Green Chillies
  14. Optional: Chopped Coriander Leaves

Instructions

  1. Start by washing the pieces of fish under cold water. Now marinate the fish pieces with salt and keep it aside for 5 minutes.
  2. Heat 3 tablespoon of mustard oil in a pan on medium heat, fry the fish pieces in it from both sides until they are lightly browned. Take out the fish pieces from the pan and discard the excess oil.
  3. Take a deep pan add 1 tablespoon of mustard oil and heat on a medium flame.
  4. Add the pieces of potato and pointed gourd in it, add salt and 1/2 teaspoon of turmeric powder in it.
  5. Fry the potato pieces and pointed gourd pieces in it until they are lightly browned. Now, turn off the flame, take out the potato pieces and pointed gourd pieces from the pan and keep it aside.
  6. Now add the rest of the 1 tablespoon of Mustard Oil in the pan and heat it in a low flame. Once the oil is heated properly, add 1 Bay Leaf, 2 Whole Red Chillies in it.
  7. After 30 seconds, add 1 teaspoon of paanch phoron in it and stir continuously, so that the seeds don't burn.
  8. Once the paanch phoron starts to crackle, add the Fried Potato, Pointed Gourd in it and mix well. Add a pinch of salt in it and stir the mixture gently for 3 minutes.
  9. Now add the fried fish gently to avoid breaking the pieces. Now add 2-3 cups of water in it. Add 1/2 teaspoon of sugar in it and let it simmer for 10-15 minutes.
  10. After 10-15 minutes, add 2 tablespoon of Lime Juice in it. (Do not add too much of Lime Juice, else the dish may turn bitter in taste and we do not want that.)
  11. Add 1 teaspoon of grated skin of gondhoraj lime, if available. Check the salt and sugar and adjust as per taste.
  12. Remove the pan from heat after 2-3 minutes. The light and tangy Masor Tenga is ready to be served.
  13. Take a serving bowl. Take out the Masor Tenga from the pan and pour it in a serving bowl.
  14. Sprinkle the chopped coriander over it and serve this with white rice and green chilies.

Reviews (1)  

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Maanika Hoon
May-06-2016
Maanika Hoon   May-06-2016

A classic dish, beautifully cooked! Nice recipe

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