#Recipe | Masor Tenga – An Assamese Style Cooked Tangy Tomato Fish Curry

Today we present to you a delicately flavored & light fish curry from Assam by one of our Recipe Contributors – Puravee Bordoloi (@puraveebordoloi). Tenga, as it means sour, is added by using different souring agents like, elephant apple, mangosteen, lemon, tomato, jujube, fermented bamboo shoot, different leafy veggies, etc. Other seasonal veggies like gourds, yam, taro root, cauliflower, potatoes etc. go along with it and make a perfect dish.

Cooking Time: 20-25 minutes

Ingredients:

6-8 pcs of Rohu fish
3 large cut ripe tomatoes
1 medium sized chopped onion
1 tsp of Fenugreek seeds or five spices
3 chopped green chilies
1 tbsp of Turmeric powder
4 tbsp of Mustard oil
1 glass of lukewarm water
Salt to taste
Fresh coriander leaves for garnish

Method:

Marinate the fish with salt and turmeric powder. Heat oil in a pan; fry both sides of the fish and keep them aside. Do not over fry
Set the flame on medium. Add fenugreek or the five spices in that hot oil and let it splutter
Now add the chopped onions and sauté till translucent. Now add the chopped tomatoes, turmeric powder, salt and green chilies and mix them well
Cover the pan with a lid and let it cook until the tomatoes become soft. Remove the lid after 5-7 minutes, smash the tomatoes and add water to adjust consistency accordingly
When it starts boiling, add the semi-fried fish and cook in high flame for 10-12 minutes
Lastly, add the chopped coriander leaves, stir gently and remove from heat

Enjoy the traditional Assamese styled cooked tangy tomato fish curry with steamed hot rice.