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Masor Tenga (Assamese Fish Curry)

Masor Tenga (Assamese Fish Curry)

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 3

  • 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

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 2 green chilies, slit

  • 1 tsp. lime juice


  • 01

    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.

  • 02

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

  • 03

    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.

  • 04

    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.

  • 05

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



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