Monday, June 27, 2016

Assamese Fish Curry~Masor Tenga

Monday mornings are full of Game of Thrones spoilers. It’s the last episode of the season and I just want to have a comfy bed and a big bag of buttery masala popcorns. Sounds cool???
Masor Tenga is an Assamese Fish Curry famous for its simple tangy taste. The methi seeds give this a nice flavour without infiltrating the virgin taste of the curried tomatoes. I simply love this one.

how to make Assamese Fish Curry~Masor Tenga recipe

Masor Tenga
Serves 4

4 pieces of fish
3 medium tomatoes – chopped
½ tsp methi seeds / fenugreek seeds
2 tsp turmeric powder
2 tsp red chilli powder
¼ cup mustard oil
Juice of 1 lime (optional)
A handful of fresh coriander leaves

Rub 1tsp turmeric powder and salt over the fishes. Keep aside for 10-12 minutes.
Heat the oil in a kadai and shallow fry the fishes in there until lightly golden. Once done take them out of the pan and keep aside.
When the all the fishes are fried, lower the flame and temper the rest of the oil with methi / fenugreek seeds.
When they start to sizzle add the chopped tomatoes to them.
Sprinkle some salt over them and cook the tomatoes until mushy. Press them with the back of your spoon and cook them until the oil starts to separate.
Add the rest of the turmeric powder and red chilli powder and mix them well.
Cook for another 2 minutes more.
Now add 1 and ½ cups of water to them and give a good stir.
Let the water come to a boil and add the fried fishes to them.
Simmer uncovered until the curry thickens and the oils starts to float on top of the gravy.
Taste and adjust the seasonings.
Drizzle the lime juice if you are using them and sprinkle the chopped coriander leaves over the curry and switch off the flame.

Serve hot with steamed hot rice.

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