Masor Tenga is a simple, homemade dish that finds its roots in the tasty Assamese curry in India. The item is a regular feature for lunch and dinner in East India and the people, who eat it, sing praises of the fish and its unique taste. The dish is best enjoyed along with some fresh green chili on the side, and when it is poured over some steamed rice. The curry is dominantly sour in flavor, which can be guessed by its name. ‘Tenga’, which means sour in the local language, gives a unique identity to this traditional Indian dish.
Health Benefits
Masor Tenga is known to carry omega 3 fatty acids, which can help give a shiny look to your skin and can regulate the level of cholesterol present inside your body.
Ingredients
pieces of either Catla or Rahu fish: 4
teaspoon of salt: 1/2
teaspoon of turmeric powder: 1/2
cup of mustard oil: 1/2
chopped ridge gourd: 1
chopped large tomatoes: 4
teaspoon of fenugreek seeds: 1/4
wedge of lemon: 1
How To Make Masor Tenga
- Prepare the fish pieces and sprinkle half a teaspoon of salt and turmeric powder over it.
- Simmer oil inside an inverted pan and fry the fish inside it, until crisp from both outside and inside.
- Add the fenugreek seeds in the remaining oil and crackle them on medium heat.
- Toss in the ridge gourd inside the pan and then add some turmeric powder. Let the concoction cook for less than 10 minute, until the gourd has turned soft. Now, add some tomatoes and put a lid over the pan.
- Keep the mixture under a lid and let it cook for 4-5 more minutes, until the tomatoes have become pulpy.
- Use the back of your spoon to mash the different vegetables.
- Add roughly 3 cups of water at room temperature and turn the heat up.
- Adjust the salt according to your liking once the curry comes to a boil.
- Now, add the fish and keep boiling.
- Remove the pan from the stove and squeeze some lime on top. Garnish with coriander leaves and serve hot with steamed rice.
Trivia
The rahu fish is a species of the carp family found in the fresh waters of South Asia. The fish is extensively used in curries within the region.