Masor tenga with rice
Assam's light, sour fish curry for hot days: rohu fried in mustard oil and simmered in a thin tomato broth tempered with methi seeds and green chillies, soured with lemon at the end, with no onion or garlic. Other homes sour it with ou tenga (elephant apple) or thekera; it is eaten with plenty of rice.
- 40 minTime
- 30 minHands-on
- 4Portions
- 34 gprotein per portion
- 590kcal per portion
Ingredients for 4 portions
- 8 steaksRohu
- 1 tspTurmeric
- to tasteSalt
- 4 tbspMustard oil
- 3 mlFenugreek seeds
- 3Green chillies, slit
- 4Tomatoes, ripe, chopped
- ≈ 500 mlWater, hot
- 1Lemon (nimbu), juice
- 2 tbspCoriander leaves, chopped
On the side
- 350 gRice
- ≈ 800 mlWater, for the rice
Method
- Wash the fish and rub it with half the turmeric and a little salt.
- Wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Cover, turn the heat to low and cook the rice for 15 minutes, until the water is absorbed. Keep it covered.
- Meanwhile, chop the tomatoes and slit the green chillies.
- Heat the mustard oil in a kadai until it smokes, then lower the heat a little. Fry the fish lightly, about 2 minutes a side, and lift it out.
- Add the methi seeds to the same oil and let them darken for a few seconds. Add the tomatoes, the rest of the turmeric and a little salt, cover and cook until completely soft, about 6 minutes. Mash them with a spoon.
- Pour in the hot water and add the green chillies. Bring to the boil and let it bubble for 3 minutes.
- Slide in the fish and simmer uncovered for 6–8 minutes, until cooked through.
- Switch off the heat, stir in the lemon juice and sprinkle with coriander leaves. Serve with the rice.
