Recipe: Tasty Masor Tenga (Assamese Fish Delicacy)

Recipe: Tasty Masor Tenga (Assamese Fish Delicacy) Delicious, fresh and tasty.
Masor Tenga (Assamese Fish Delicacy). Masor Tenga Recipe, Learn how to make Masor Tenga (absolutely delicious recipe of Masor Tenga ingredients and cooking method) A simple, home-style, Assamese fish curry that is a regular feature during lunch and dinner. It is best enjoyed with steamed rice and a fresh green chilli on the side. Tenga meaning sour is the dominant flavour in the curry.
This dish, like mant Assamese dishes, is a simple and easy-to-make dish.
It calls for minimum ingredients with minimum spices and takes very less time to… Masor Tenga is one of the popular main dish of Assamese cuisine and is an integral traditional Assamese Thali.
This dish is light and tangy, and is also known as Tangy Fish Curry.
You can cook Masor Tenga (Assamese Fish Delicacy) using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Masor Tenga (Assamese Fish Delicacy)
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Prepare 4-5 pieces of Rohu Fish.
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Prepare 3 tbsp. of mustard oil.
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Prepare 1/2 tsp. of fenugreek seeds.
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It’s 1 of onion, chopped.
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Prepare 1 tsp. of ginger-garlic paste.
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Prepare 2 of tomatoes, pureed.
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Prepare to taste of salt.
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You need 2 of green chilies, slit.
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You need 1/2 tsp. of turmeric powder.
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It’s 1 tsp. of lime juice.
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It’s 1 tbsp. of coriander leaves, chopped.
Best for the summers, it incorporates the sourness of kokum and tomatoes, and the amazing flavour of fried dish, to provide a dish which is loved by many.
ABOUT Masor Tenga (Tangy Fish Curry)( Assamese Cuisine) RECIPE.
Assam, the beautiful state of North-East India has an incredible range of culture, awesome wildlife, the world famous Assam Tea, oldest oil refineries, famous Kamakhya temple and of course, the Assamese cuisine, which is characterized by very little use of spices but strong flavors.
Usually freshwater fish is really good for making Assamese fish curry.
Masor Tenga (Assamese Fish Delicacy) step by step
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Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes..
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Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside..
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Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown..
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Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute..
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Then add the tomato puree and salt. Cover and simmer for a minute more..
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Add 1 cup water and bring it to a boil. Add the fried fish and simmer, covered on a medium flame for 3-4 minutes..
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When done, add the coriander leaves..
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And lime juice. Switch off the flame and transfer to a serving dish..
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Serve this Assamese delicacy with hot steamed rice..
As Assamese cuisine is very mild and healthy, we don't use too many spices.
The taste of freshwater fish makes a soulful fish curry.
A fish sour curry can be made with different vegetables.
Here in the US, we don't get freshwater fish like Assam.
Masor Tenga is one of the famous Assamese dishes which has fish and Turai.