Saturday, November 22, 2014

An Assamese Delicacy: Masor Tenga from Jayati's Food Journey

(Adapted from Masor Tenga - An Assamese Delicacy - Jayati's Food Journey)

This week on the "Know Your Blogger" event on the Kolkata Food Bloggers, the star of the week is Jayati. I have been following Jayati's blog for quite some time now. Her recipes are delicious and flavorful. While browsing through the recipes, I hit upon this fish dish that was the one for me!

The recipe is called Masor Tenga. This delicacy from Assam uses a minimum of spices and has a mild, subtle flavour that is really endearing.

Just look at the glorious dish!

You can have a look at Jayati's original recipe here.

Here is how I made it:


Rui maach/ Rohu fish: 4 pieces
Tomatoes (big in size): 1 and a half (chopped)
Fenugreek seeds/ Methi seeds: 1/2 tsp
Turmeric powder: 1/2 tsp
Green chilli: 1 (slit)
Lemon juice: 1 tsp
Mustard oil
Chopped coriander/ Cilantro leaves: a handful
Salt to taste


1. Gather the ingredients together. Dust the fish pieces with salt and turmeric powder and fry them in hot mustard oil. Do not over-fry the fish.

2. Heat a tablespoon of mustard oil in a wok and add the methi seeds. Once the methi emits an aroma and turns brown remove the methi seeds. Add the green chilli and the chopped tomatoes. Fry the tomatoes till they turn mushy.

3. Add salt and turmeric and stir fry some more. Now add water. I also added a teaspoon of sugar at this time to suit my taste. 

4. Now gently add the fish pieces. Lower the gas and let it simmer for 10 minutes. Add the lemon juice. You can add more lemon juice if you want the gravy more sour and tangy in taste.
5. Take off the gas and add the chopped coriander leaves.

Serve with hot steamed rice!

I am sending this recipe to the ongoing event "Know Your Blogger" at KFB.

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