Masor tenga – Sour fish curry

Fish has been a great source of proteins for quite a long time now . Specially because its easy digestibility and its low carbohydrate content . This post is about a very basic and quick Masor Tenga – a sour fish curry  using Thekera Tenga .

Masor tenga - sour fish curry

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight . ~ Jean Anthelme Brillat-Savarin

Ingredients :
  1. Fish according to choice .
  2. Handful of dried Thekera Tenga .
  3. Green chillies according to taste .
  4. Just a pinch of salt .
  5. Half a teaspoon of turmeric  powder .
  6. Musturd Oil to fry the fish .
 Procedure :

First of all dip the dried thekera tenga pieces in a cup of water for few hours , preferably overnight . For quick use you can use warm water . Use ceramic or glass only .

Clean the fish and coat it evenly with turmeric and salt before frying it . Then remove them from the pan and put on a tissue to remove the access oil .

Toss few cumin seeds in the pan before adding the green chillies . After about 30 seconds , add the thekera tenga along with the water it was dipped in . Let it heat up for about five minutes before adding the fried fish into it . Allow this to boil for about 10 more minutes and your masor tenga is ready to be served .

As I mentioned earlier , this is a very quick and basic recipe for masor tenga . However you can always add extra items like simple pokori to add content and texture . If you want to make your curry thicker , you can add a teaspoon or two of besan to the water in which the thekera tenga was dipped . In this case , do not forget to stir the water properly before adding to the pan .

Masor tenga goes very well with steamed rice alongside some fried vegetables . And it can be served both hot and cold . Believed to cool down your stomach and boost immunity , this is a very common Assamese dish , specially during the summers .


One thought on “Masor tenga – Sour fish curry

Leave a Reply

Your email address will not be published. Required fields are marked *