Ingredients:
- 500g fish (preferably Rohu or Catla)
- 2 tbsp mustard oil
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion, chopped
- 1 tomato, chopped
- 2-3 green chilies, slit
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt, to taste
- 1-2 tbsp tamarind pulp
- Water, as required
- Fresh coriander leaves, chopped for garnish
Instructions:
Clean and wash the fish thoroughly. Cut the fish into medium sized pieces and marinate with 1/2 tsp turmeric powder and salt for 15 minutes.
Heat mustard oil in a kadhai (wok) or pan over medium heat. Once the oil is hot, add fenugreek seeds, cumin seeds, and mustard seeds. Let them splutter.
Add chopped onions and fry till they turn translucent. Then add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Mix well and cook for a minute.
Add the marinated fish pieces to the kadhai and mix gently with the masala. Add water as required to make a thin gravy. Cover and cook for 5-7 minutes.
Once the fish is cooked, add 1-2 tbsp of tamarind pulp and mix well. Cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with steamed rice.
Enjoy your delicious and tangy Masor Tenga!
Pro Tips:
Choose the right fish
It is essential to choose the right fish for making Masor Tenga. Rohu and Catla are the most popular choices as they have firm flesh and hold up well in the tangy gravy.
Marinate the fish
Marinating the fish with turmeric powder and salt not only adds flavor but also helps to tenderize the fish.
Use mustard oil
Mustard oil is an essential ingredient in Assamese cuisine and gives Masor Tenga its distinctive flavor. Use pure mustard oil for the best results.
Add tamarind pulp for tanginess
Tamarind pulp is the key ingredient that gives Masor Tenga its sour and tangy flavor. Adjust the amount of tamarind pulp based on your taste preference.
Garnish with fresh coriander leaves
Adding fresh coriander leaves not only enhances the presentation of the dish but also adds a fresh and herbaceous flavor.
Serve with steamed rice
Masor Tenga is traditionally served with steamed rice. The combination of tangy fish curry and fluffy rice is simply irresistible.
Experiment with other ingredients
Don't be afraid to experiment with other ingredients to make Masor Tenga your own. You can add vegetables like eggplant, potatoes or ridge gourd to make it more nutritious and flavorful.