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28 states: Masor Tenga, Assam's fish curry recipe

January 29, 2014 12:03 IST

28 states: Masor Tenga, Assam's fish curry recipe

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We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Masor Tenga from Assam.

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi

We have, as always, been inundated with your responses. Today we bring you this recipe of Assam's Masor Tenga sent to us by Sharmin Pasha:


Masor Tenga (Tangy Fish Curry) is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent which lends the dish a tart tangy taste.

There are wide variety of souring agents that can be use to prepare this dish, ranging from the commonly available lemon, tomatoes, sour spinach to more exotic Elephant apple, Roselle leaves and Garcinia.

Here is the recipe!

Ingredients

  • 6 pieces of river fish, preferable Rohu
  • 3 ripe tomatoes, chopped
  • ½   tsp fenugreek seeds
  • 1 tsp turmeric powder
  • 1 green chili (optional)
  • 2 tsp lemon juice or as per taste
  • 1 tablespoon mustard oil
  • Extra mustard oil to fry the fish
  • 3 tablespoon chopped coriander
  • 2 cups of warm water
  • Salt according to taste

Method

Sprinkle the fish pieces with half a teaspoon of the turmeric powder and salt and leave to marinate for twenty minutes.

Heat oil in a deep pan set over medium heat and fry the fish until lightly browned and just cooked through. Drain on absorbent kitchen paper and set aside.

Heat one tablespoon mustard oil in a separate pan. Tip in the fenugreek seeds. When the seeds turn brown remove them from the oil.

Add the green chili followed by the chopped tomatoes. Cook until the tomatoes have started to collapse and release their liquid.

Add salt and turmeric and stir well. Gently slide in the fried fish pieces. Add water, simmer for ten minutes.

Reduce heat and add the lemon juice; according to taste and remove from heat immediately.

Stir in the chopped coriander and serve with steamed rice.

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Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Bihar: Litti Chokha

Chhattisgarh: Dehrori

Goa: Bebinca

Gujarat: Khandvi

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Karnataka: Pandi Curry

Kerala: Irachi Ishtu

Madhya Pradesh: Bhutte Ka Kees

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Odisha: Chhena Poda

Punjab: Makki-roti And Sarson-saag

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

West Bengal: Daab Chingri

***

We are inviting you, our dear readers, to share with us your special recipes of these dishes.

Tell us how you make any of the dishes listed above.

Simply mail your recipes along with a photograph of the dish to getahead@rediff.co.in with the subject line 'Indian Recipes'.

We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.


Photographs: Sharmin Pasha