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Masor tenga
Sour fish curry
Masor tenga (মাছৰ টেঙা) — Assam's light, sour tomato and lemon fish curry
In Assamese homes the meal usually ends, not begins, with a sour dish, and masor tenga is the most loved of them: river fish in a thin, tangy broth of ripe tomatoes and lemon. It is light enough for a hot afternoon on the Brahmaputra plains and is eaten with plenty of plain rice. Some families sour it with elephant apple or dried mangosteen (thekera) instead of lemon. Chef's tip: cook it in mustard oil and let a few fenugreek seeds sizzle first; that slight bitterness is the backbone of the broth.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb rohu, catla or other firm fish steaksor tilapia or haddock steaks
- ¾ tsp ground turmeric
- 1 ½ tsp salt
- 4 tbsp mustard oil
- ¼ tsp fenugreek seeds
- 3 green chilliesslit
- 4 ripe tomatoeschopped
- 2 cups water
- 1 ½ tbsp lemon juiceor to taste
- 1 handful fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Rub 1 ⅛ lb rohu, catla or other firm fish steaks with half the ⅜ tsp ground turmeric and half the ¾ tsp salt and leave for 10 minutes.
10 minStep 2: Heat 4 tbsp mustard oil in a wide pan over a medium-high heat until it shimmers. Fry the fish for 2 minutes per side, just until lightly golden; it does not need to cook through yet. Lift out.
4 minStep 3: Lower the heat to medium. Add ¼ tsp fenugreek seeds and 3 green chillies and let them sizzle for 20 seconds, until the seeds turn a shade darker. Do not let them go black or the broth will be bitter.
1 minStep 4: Add 4 ripe tomatoes with the remaining ⅜ tsp ground turmeric and ¾ tsp salt. Cook for 7–8 minutes, mashing with the spoon, until soft and pulpy.
8 minStep 5: Pour in 2 cups water, bring to the boil and simmer for 3 minutes.
4 minStep 6: Slide the fish back in and simmer gently for 6–8 minutes, until it is opaque all the way through and flakes at the bone. Common mistake: stirring now; swirl the pan instead so the steaks stay whole.
7 minStep 7: Turn off the heat, stir in 1 ½ tbsp lemon juice and taste: the broth should be clearly sour, light and salty. Scatter with 1 handful fresh coriander and serve with rice.
1 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 23 g
- Carbs
- 8 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masor tenga take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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