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Showing posts with label Masor Tenga. Show all posts
Showing posts with label Masor Tenga. Show all posts

Thursday, August 20, 2015

Masor Tenga (A simple Assamese Fish Curry)

"Your place or mine ??". "Let's go to yours. I have spent most of the morning cleaning up mine. Don't want to mess it up just yet".

Before most of you start smirking at the impure thoughts that have started to form in your heads (thanks to watching repeated episodes of that immensely popular show Savdhan India), let me inform you that it was just a banal discussion about where the kids should play. It has become the topic of regular conversation among my neighbors ever since the Dengue infested mosquitoes have started swarming Bangalore.

It was on a day like this when I had ended up exhausted with a marathon cleaning session and did not want to do much cooking. I remembered the fish sitting in my fridge. Thinking about a simple fish curry to go with white rice, I jogged my grey cells which are dying off at an alarming pace thanks to the Saas Bahu soaps that I am forced to watch these days. Masor Tenga. I did not have elephant apple which is the souring agent of choice but I went ahead with lemon juice instead. And it was just what I wanted for lunch.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

  • 2 pieces Rohu fish
  • 2 medium sized tomatoes
  • 3-4 green chilis
  • 2 pinch fenugreek seeds
  • 1 /2 tsp turmeric
  • salt to taste
  • good quality mustard oil
  • lemon juice as per taste
  • cilantro for garnishing

Preparation - Wash the Rohu fish and pat it dry. Rub 1/4 tsp turmeric and salt to taste over the pieces. Let it marinate for 10 mins.

Chop the tomato into small pieces.

Cooking - Add sufficient oil for shallow frying the fish. When it is hot and just about to start smoking, add the fish. Fry on both sides to a light brown on medium flame. Remove from the pan and keep aside.

Add 2 pinch fenugreek seeds to the oil. When it turns brown, remove the seeds from the pan.

Add the slit green chili and chopped tomato. Cook till the tomato turns mushy.

Add the remaining turmeric and a little salt. Cook for 2 mins.

Add 1 1/2 cup warm water . Bring to boil and add the fried fish. Lower flame and let it simmer uncovered for 10 mins.

Switch off the flame. Add lemon juice as per taste and garnish with fresh cilantro.

Serve immediately with white rice.

Note - One can use the sour country tomatoes instead of lemon juice for better flavor !!

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