How to prepare Maasor Tenga | Food | Nelive

How to prepare Maasor Tenga

Feb 22, 2018 22:53

Masor Tenga is one of the popular main dish of Assamese cuisine and is an integral traditional Assamese Thali. This dish is light and tangy, and is also known as Tangy Fish Curry.

Best for the summers, it incorporates the sourness of kokum and tomatoes, and the amazing flavour of fried dish, to provide a dish which is loved by many. It is generally consumed after a heavy meal, for it is believed that the sourness of this curry helps digest the food fast and properly.

This dish, like many Assamese dishes, is easy-to-make and takes very less amount of time to cook.

Serve this curry on a summer afternoon along with steamed rice, and you will feel refreshed and energised.

Tangy Fish Curry

Ingredients to prepare Maasor Tenga

Tangy Fish Curry

1 kilograms fish

4 kokum

1 teaspoon mustard seeds

4 green chilli

2 teaspoon salt

1 stalk coriander leaves

1/2 kilograms tomato

250 ml mustard oil

2 medium potato

1 tablespoon rice flour

2 teaspoon turmeric

How to prepare Maasor tenga dish

Step 1

The first step is to prepare the fish. Cut the fish in medium-sized pieces and wash it properly. Then mix the turmeric powder and a teaspoon of salt with the fish. Deep fry the fish pieces in the mustard oil, until the pieces are crisp and brown. Fry the fish pieces in batches.

Step 2

In the meanwhile, boil the tomatoes and potatoes so that both are tender and soft. Mash the tomatoes to get a puree. Also boil the kokum in 500 ml of water to get a tangy sort-of water, which will be used in the curry. Chop the boiled potatoes in quarters.

Step 3

Next, remove the oil from the kadhai in which the fish has been fried, leaving just a teaspoon of the oil in it. To this, add the mustard seeds and slit green chilies and let these fry until the mustard seeds splutter and the chilies turn brown. Then add the chopped boiled potatoes keep stirring it, so that the potatoes do not burn. Fry for 2 minutes.

Step 4

Now, add the pureed tomatoes and the remaining salt in the kadhai. Let the pureed tomatoes simmer with the potatoes for 3 minutes. Then add the kokum water to this and stir it in. Bring this mixture to a boil.

Step 5

Next, add the fried fish pieces to the mixture. Add a little water if required. Mix in a rice flour slurry in the curry to thicken it. Add chopped fresh coriander before turning off the flame.

Feb 22, 2018 22:53

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