Masor tenga (tangy fish curry from assam) Recipe

Cooking Directions

• STEP 1.Marinate the fish pieces with turmeric powder and salt. Let it marinate for 15-20 minutes.
• STEP 2.In a pan, heat oil and add mustard seeds. Let them crackle.
• STEP 3.Add onions and cook until golden brown.
• STEP 4.Add tomatoes, green chilies, turmeric powder, and cook until the tomatoes are soft.
• STEP 5.Blend the mixture into a smooth paste.
• STEP 6.In the same pan, heat oil and add the mustard paste. Cook for a minute.
• STEP 7.Add water, salt, and bring it to a boil.
• STEP 8.Add the marinated fish pieces and cook on low heat for about 10-15 minutes until the fish is cooked through.
• STEP 9.Add lemon juice and garnish with coriander leaves.
• STEP 10.Serve hot with steamed rice.

Cooking Tips

• You can use any firm fish like Rohu or Catla for this curry.
• Make sure to cook the fish on low heat to prevent it from breaking apart.
• Adjust the amount of lemon juice according to your taste preference.

Storage and Serving

• Leftover Masor Tenga can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve with steamed rice for a traditional Assamese meal.