Sour Fish Curry or 'Masor Tenga ' Recipe
Sour fish curry is an ethnic assamese dish commonly called as 'Masor Tenga' in Assam. It is a true grandmaa's dish and its flavours are quite unique. The recipie is simple and can be prepared very easily with some commonly available ingredients. Below is the recipie for Masor Tenga-
Sour fish curry is an ethnic assamese dish commonly called as 'Masor Tenga' in Assam. It is a true grandmaa's dish and its flavours are quite unique. The recipie is simple and can be prepared very easily with some commonly available ingredients. Below is the recipie for Masor Tenga-
List of ingredients required:
1.Fish (Rohu/Bahu/Bhagun/Kuhi) - 0.5kg(6pcs approx.)
2.Mustard Oil - 100ml
3.Fenugreek Seeds - 10 seeds approx.
4. Potatoes - 2 or 3 depends on the size.
5. Water - 250ml
6. Coriander Powder - 1 teaspoon
7. Tomato - 2 small
8. Lemon- Half sliced (optional) or
9. Tamarind (Imli) - 2 pieces mashed
10. Coriander leaves
11. Salt- As per taste.
12. Turmeric Powder- 1 tsp
10. Coriander leaves
11. Salt- As per taste.
12. Turmeric Powder- 1 tsp
Preparation Time: 10 minutes
Total time : 45 minutes
Method:
1. At first wash the fish properly by using salt and water.
2. Allow them to dry by placing them on a strainer or towel dry them using a kitchen towel.
3. Now marinate them using salt and turmeric powder and keep them aside.
4. In the mean time boil one potato and chop the other potatoes into long and bow shaped pieces.
5. Chop the tomatoes into small pieces.
6. Now take one non-stick pan and pour some mustard oil. Heat the pan and once the oil is hot enough and its strong yellow colour changes to pale yellow and it starts emitting little smoke, simmer the flame a little and start frying the marinated fish pieces.
7.Fry the fish pieces carefully by using a flat spatula to avoid breaking the pieces.
8. Turn the pieces upside down and fry them till they become golden red.
9. Once they are cooked, keep them aside. Take a cauldron and put some mustard oil in it.
10. Now heat the oil and put the fenugreek seeds and allow them to crackle.
11. As they turn black, add the chopped potatoes and saute.
12. Add a pinch of salt, turmeric powder and coriander powder and saute the mixture.
13. Now cover the cauldron and allow the potatoes to be cooked for 10 minutes. Saute in between.
14. Once they are cooked, add the chopped tomatoes and boiled mashed potatoes and cover them for another 10 minutes.
15. As the tomatoes melt and give out a nice aroma, add the fish pieces and add hot water.
16.Now let it remain over the flame and thicken the gravy a little. Add more water if required. Add a little tamarind or squeeze some lemon just before switching off the flame.
17. Our Masor Tenga is hot, yummy and ready to be served. And yes don't forget to garnish it with chopped coariander leaves and some love...
Thank you
Total time : 45 minutes
Method:
1. At first wash the fish properly by using salt and water.
2. Allow them to dry by placing them on a strainer or towel dry them using a kitchen towel.
3. Now marinate them using salt and turmeric powder and keep them aside.
4. In the mean time boil one potato and chop the other potatoes into long and bow shaped pieces.
5. Chop the tomatoes into small pieces.
6. Now take one non-stick pan and pour some mustard oil. Heat the pan and once the oil is hot enough and its strong yellow colour changes to pale yellow and it starts emitting little smoke, simmer the flame a little and start frying the marinated fish pieces.
7.Fry the fish pieces carefully by using a flat spatula to avoid breaking the pieces.
8. Turn the pieces upside down and fry them till they become golden red.
9. Once they are cooked, keep them aside. Take a cauldron and put some mustard oil in it.
10. Now heat the oil and put the fenugreek seeds and allow them to crackle.
11. As they turn black, add the chopped potatoes and saute.
12. Add a pinch of salt, turmeric powder and coriander powder and saute the mixture.
13. Now cover the cauldron and allow the potatoes to be cooked for 10 minutes. Saute in between.
14. Once they are cooked, add the chopped tomatoes and boiled mashed potatoes and cover them for another 10 minutes.
15. As the tomatoes melt and give out a nice aroma, add the fish pieces and add hot water.
16.Now let it remain over the flame and thicken the gravy a little. Add more water if required. Add a little tamarind or squeeze some lemon just before switching off the flame.
17. Our Masor Tenga is hot, yummy and ready to be served. And yes don't forget to garnish it with chopped coariander leaves and some love...
Thank you
Amazing Recipe.. really helpful.. Thanks Barsha..keep uploading
ReplyDeleteThank you so much..thanks for commenting and appreciating my effort
DeleteLoved the way you conveyed the whole thing
ReplyDeleteFeels great that u lykd it..surely more recipes coming
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