Assamese and their love for fish needs no introduction. Masor tenga is such kind of a popular fish curry in Assam. In fact, an Assamese meal is incomplete without Masor Tenga. A slightly sour fish curry recipe with cauliflower and tomato is perfect for a luncheon. Give your taste buds a new experience with this heavenly combination of Fulkobi, Bilahi and Mas, served with aromatic joha rice. Try this Masor Tenga recipe at home and let us know in the comments section below if you liked it.
Ingredients for Masor Tenga Aanja:-
200 gms Fulkobi (cauliflower florets)
1 medium size Bilahi (tomato) (sliced)
4 pieces of Fish steaks (preferably fresh river water fish like Rohu)
1 tsp panchforan
1 green chili
1 tbsp +1 tsp mustard oil
1/2 tsp + 1 tsp turmeric powder
1 tsp coarsely grounded ginger
Salt to taste
How to make Masor Tenga Aanja with Cauliflower and Tomato:-
Clean, wash and pat dry fish steaks.
Marinate fish steaks with salt and 1 tsp turmeric powder for 15 minutes.
Heat mustard oil in a pan. Shallow fry the fish steaks on medium heat, each side for 2 minutes. Take out and keep aside fried fish steaks.
Fry cauliflower florets in the remaining oil of the pan on low flame for 5 minutes. Take out and keep aside fried cauliflower florets.
Add and heat 1 tsp mustard oil in the pan. Put panchforan and green chili into the remaining oil of the pan. Saute for 30 seconds.
Put sliced tomatoes, stir and cover the pan with a lid for 2 minutes.
Add remaining turmeric powder. Stir and cook for 2 minutes.
Time to add fried cauliflower florets into the pan. Stir and cook for 2 minutes.
Add 1 cup of water and bring it to boil.
Now, add fried fish steaks into the pan.
Allow the curry to simmer for approx. 5 minutes.
Switch off the flame. Add coarsely grounded ginger.
Cover with a lid and rest for 3 minutes. Masor tenga is ready.
Serve this Assamese style “Masor Tenga Aanja || Sour fish curry” with hot steamed rice.