Masor tenga Recipe

Cooking Directions

• STEP 1.Marinate the fish pieces with turmeric powder and salt. Let it marinate for 15-20 minutes.
• STEP 2.Heat mustard oil in a pan. Add mustard seeds and let them splutter.
• STEP 3.Add chopped onions and cook until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 6.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 7.Add water and bring the gravy to a boil. Add the marinated fish pieces and kokum.
• STEP 8.Cover the pan and cook on low heat until the fish is cooked through and the flavors are well blended.
• STEP 9.Squeeze lemon juice over the curry and garnish with fresh coriander leaves.
• STEP 10.Serve Masor Tenga hot with steamed rice.

Cooking Tips

• If you don't have kokum, you can substitute it with tamarind pulp or lemon juice.
• You can adjust the amount of lemon juice or kokum according to your taste preference.
• For a spicier version, you can add green chilies or red chili powder.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave until heated through.
• Serve Masor Tenga with steamed rice for a complete meal.