Masor Tenga (Assamese Style Fish Curry)

          This is a very popular and a signature dish of Assam, where fish is cooked in a tomato based gravy. 'Masor Tenga' is basically fish in a tangy gravy, where either lime juice or dried mango is also used, besides tomato, to give a tartness to the dish. Veggies like potato, bottle gourd or ridge gourd too are sometimes added to the gravy. 

           There are obviously many versions where every household has their own recipe. The gravy is simple, light and mild. Minimum of spices goes into cooking this dish and it is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare Assam's favourite delicacy.

• 4-5 pieces of Rohu Fish
• 3 tbsp. mustard oil
• 1/2 tsp. fenugreek seeds 
• 1 onion, chopped 
• 1 tsp. ginger-garlic paste
• 2 tomatoes, pureed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.

          Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.

          Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute and then add the tomato puree and salt. Cover and simmer for a minute more. 

          Add 1 cup water and bring it to a boil. Then add the fried fish. Cover and simmer on a medium flame for 3-4 minutes. 

           When done, add the coriander leaves and lime juice. Switch off the flame and transfer to a serving dish. Serve with hot steamed rice.

                      Marinate fish pieces with a pinch of salt & turmeric powder for 10 min. 

                      Heat oil & fry the fish till golden in colour. Drain a& keep aside.

                     Temper same oil with fenugreek seeds. Saute few seconds & add onion. 
                     Stir fry till light brown. 

                      Add ginger-garlic paste, turmeric powder & green chilies. Saute for
                      a minute. 

                      Add tomato puree & salt. Cover & simmer for a minute more. 

                     Add 1 cup water & bring it to a boil. Add fried fish & simmer, covered 
                     on a medium flame for 3-4 minutes. 

                       When done, add the coriander leaves......

                       .......and lime juice. Switch off flame & transfer to a serving dish. 

                      Serve this Assamese delicacy with hot steamed rice.