Assamese fish curry, or "Masor Tenga," is a delightful, tangy, and aromatic dish from Assam, India. It features fresh fish cooked in a flavorful broth made with tomatoes, tamarind, and sometimes lemon or raw mango. The curry is spiced mildly, with ingredients like ginger, garlic, green chilies, and a mix of traditional Assamese herbs. The tanginess from the souring agents and the subtle flavors from the herbs make this curry unique and refreshing. It's often served with steamed rice, making it a perfect comfort food for any occasion.
Ingredients
500 grm fish rohu or Katla
1 tsp Turmaric powder
1/2 tsp salt
2 nos potatoes
3 tsp mustard oil
1 small chopped onion
2 nos tomatoes
4 green chilli half cut
1 tsp ginger grated
1 tsp garlic minced
1 tsp turmeric
1 tsp red chilli powder
1 tsp punch phoron (a bengali spice)
1 lemon size tamarind pulp
Salt for taste
Fresh coriander leaves for garnish
Instructions
Heat pan mustard oil in pan
Add panch phoron let it splutter
Add chopped onions grated ginger
Minced garlic and green chilli
Fry onions golden brown
Add turmeric power
Add red chili powder
Salt mix well and cook for 2 mints
Add chopped tomatoes
Add water
Add fish fillets
Add tamarins pulp
Add coriander
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