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28 states: Masor Tenga, Assam's fish curry recipe
We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Masor Tenga from Assam.
Nothing can possibly prepare you for the diversity of India and its cuisines.
Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.
Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi
We have, as always, been inundated with your responses. Today we bring you this recipe of Assam's Masor Tenga sent to us by Sharmin Pasha:
Masor Tenga (Tangy Fish Curry) is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent which lends the dish a tart tangy taste.
There are wide variety of souring agents that can be use to prepare this dish, ranging from the commonly available lemon, tomatoes, sour spinach to more exotic Elephant apple, Roselle leaves and Garcinia.
Here is the recipe!
Ingredients
- 6 pieces of river fish, preferable Rohu
- 3 ripe tomatoes, chopped
- ½ tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 green chili (optional)
- 2 tsp lemon juice or as per taste
- 1 tablespoon mustard oil
- Extra mustard oil to fry the fish
- 3 tablespoon chopped coriander
- 2 cups of warm water
- Salt according to taste
Method
Sprinkle the fish pieces with half a teaspoon of the turmeric powder and salt and leave to marinate for twenty minutes.
Heat oil in a deep pan set over medium heat and fry the fish until lightly browned and just cooked through. Drain on absorbent kitchen paper and set aside.
Heat one tablespoon mustard oil in a separate pan. Tip in the fenugreek seeds. When the seeds turn brown remove them from the oil.
Add the green chili followed by the chopped tomatoes. Cook until the tomatoes have started to collapse and release their liquid.
Add salt and turmeric and stir well. Gently slide in the fried fish pieces. Add water, simmer for ten minutes.
Reduce heat and add the lemon juice; according to taste and remove from heat immediately.
Stir in the chopped coriander and serve with steamed rice.
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Love to cook? Care to share?
Here are the other recipes we are looking for along with photographs
Arunachal Pradesh: Smoked Pork In Sengmora Xaak
Bihar: Litti Chokha
Chhattisgarh: Dehrori
Goa: Bebinca
Gujarat: Khandvi
Haryana: Bajra Khichdi
Himachal Pradesh: Madra
Jammu and Kashmir: Kalaadi Cheese
Jharkhand: Rugda
Karnataka: Pandi Curry
Kerala: Irachi Ishtu
Madhya Pradesh: Bhutte Ka Kees
Manipur: Khaman Asinba Kangshoi
Meghalaya: Jadoh With Pork
Mizoram: Sawhchiar
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Odisha: Chhena Poda
Punjab: Makki-roti And Sarson-saag
Rajasthan: Malaai Ghewar
Sikkim: Phagshapa
Tamil Nadu: Kambu Koozh
Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf
Uttar Pradesh: Baingan Ki Lonje
Uttarakhand: Bal Mithai
West Bengal: Daab Chingri
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