Tag Archives: fish

Masor petu aru bhat bhaji – Fish Intestine fried rice

Fish intestines are supposed to be a very good source of Omega – 3 , making it a very healthy addition to your plate . Another Assamese recipe , dedicated to the die – hard fish lovers , I present masor petu aru bhat bhaji or fish intestine fried rice .

masor petu - fried fish intestines

Its okay to eat fish because they have no feelings . ~ Kurt Cobain

Ingredients :
  1. Masor petu – fish intestine .
  2. Salt and green chillies according to taste .
  3. Half a teaspoon of turmeric , cumin and coriander powder .
  4. One large onion .
  5. About 100 grams of boiled rice .
  6. Musturd Oil .
 Procedure :

First you need to clean the intestines properly . There will be a small green pouch somewhere with the intestine . Very carefully remove that without damaging , otherwise it will make the whole thing bitter . After that clean it properly and cut into small pieces and then mix it properly with the salt and turmeric powder .

Roughly chop the onions and green chillies . Warm about a tablespoon of mustard oil in a pan and add the chopped onions and chillies . When they start to caramelize , add the masor petu to the pan and stir it . After about five more minutes add the cumin and coriander powder .

Keep stirring occasionally till the fish is fried properly and then add the rice to the fish . Stir again to mix everything properly and cover it for about five minutes . Stir again after that and your masor petu aru bhat bhaji or fish intestine fried rice is ready to be served .

Garnish with green chillies and fresh coriander leaves . This dish is tastiest just off the pan , so try to serve it still warm .



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 .