Masor Tenga (Tangy Fish Curry)

Ingredients for Assamese recipe Masor Tenga

Fish(Rohu):500 gm (peices).
Toamato: 3 medium ( chopped)
Onion: One medium (chopped).
Salt& termeric: According to taste.
Pachphoran: One tsp.
Red Chilli :1-3.
Oil for frying.
Coriander leaves for garnishing.
Optional : One Tbsp of Lemon juice or One large peice of ouw Tenga( elephant apple)

How to Prepare Assamese Masor Tenga

1. Pat dry fish peices and marinate with salt and termerice powder set aside for 20-30 minutes.

2. Fry till golden brown and keep aside.

3. Heat one tbsp oil in a kadai(wok).

4. Add the pachphoran and red chillies and let splutter.

5. Now add chopped onion and saute for 1-2 minutes.

6. When onion turns golden brown add chopped Toamato . Sprinkle salt over and cook while the lid on.

7. If Tomato gets tender you can add optional lemon juice/or a peice of elephant apple( which is known as Ouw Tenga in assam).

8.After cooking another 5 minutes ( if you have added elephant apple) now you can add fried fish pieces. Cook for a few minutes till fish is well mixed with the sour curry of tomato and lemon juice .

9. Now serve hot garnishing with a few sprigs of coriander leaves.

10. Now your very own Assamese Masor Tenga is ready to be relished with steamed/ boiled rice.