Masor Tenga

iTechTutorial
0

Masor Tenga.


Masor Tenga is quintessentially Assamese. We eat this fragile, tart fish curry - Tenga means sharp and Masor implies with fish - in pretty much every late spring and winter dinner. One justification for this is that it isn't muddled to make. With a modest bunch of ordinary fixings, it tends to be ready in something like 15-20 minutes. In summer, we add new lime as the souring specialist and in winter, wood apple or tart powerful legacy tomatoes. I would prescribe Masor Tenga to anybody attempting our food interestingly: appreciate it with hot steaming rice and a fresh squander of eggplant or pumpkin as a backup.
Fixings
4/5 filet of Rohu fish (each weighing around 100 gm)
4/5 new tomatoes
2 green chillies, cut
2 tbsp mustard oil
1 tbsp new lime juice
1 tsp turmeric powder
½ tsp fenugreek seeds
½ tsp earthy colored mustard seeds
Salt to taste
A couple of branches of new coriander, cleaved
Planning
Wash, perfect and wipe off the fish filets. Sprinkle on salt and turmeric and give it a decent throw, so the fish gets covered well.
Heat 2 tbsp oil in a wok, and when it is begins smoking, slide in the fish filets. Gently earthy colored them on the two sides for an aggregate of a little while. Over searing will dry out the fish.
Then, to put in any amount of work, slash the tomatoes. Actually, however, I like to whiten the tomatoes, which eliminates the skin, puree them and strain to eliminate the seeds. The last sauce is smoother and more sensitive.
Eliminate the abundance oil from the wok, add the earthy colored mustard and fenugreek seeds, and let them splutter for a couple of moments. Take care not to consume them.
Throw in the cut chillies and the new pureed tomatoes. Mix for a couple of moments until the crude smell vanishes, and afterward add salt and 1 tsp turmeric powder. Cover and stew for a couple of moments. Pour in some water, and heat to the point of boiling.
Tenderly lower the fish filets into the sauce and, with the wok covered, stew for another 5-7 mins. You can keep the curry light and flimsy, yet I for one lean toward it somewhat thick, covering the rear of my spoon. Drop in the lime juice and finely cleaved coriander leaves. Stew briefly.
Move to a serving plate. Present with hot steaming Joha rice (a little grained fragrant rice from Assam) and a few fresh squanders as an afterthought.

Post a Comment

0 Comments
* Please Don't Spam Here. All the Comments are Reviewed by Admin.
Post a Comment (0)
Our website uses cookies to enhance your experience. Learn More
Accept !