If you ask me which part of the Assamese cuisine do I love the most, my answer will be the usage of spices. Our dishes use the least amount of spices required. Today I bring to you the Assamese masor tenga, or fish cooked in a sour tomato gravy. Fish is almost a staple in every Assamese home , the most common dish being masor tenga.
To prepare this very simple dish for 2, following are the ingredients:
- Fish fillets – 4
- Tomatoes – 2 medium sized
- Potato – 1 medium sized
- Few spinach leaves(optional)
- Coriander leaves
- Turmeric powder
- Mustard Oil
- Boil the potato and keep aside. You can fry the potato too, by cutting it into wedges, but I prefer boiling as it is healthier.
- Fry the fish fillets and keep aside.
- Heat one and a half tablespoon mustard oil in a pan.
- Add the paanchphoron once the oil heats up. If you do not have paanchphoron, you can put methi seeds / cumin seeds or a combination of both.
- Put the tomato in the pan and fry it. Add salt according to taste and a pinch of sugar.
- Fry till the tomato is well cooked and the raw smell is gone.
- Once the tomato is well cooked, add a little turmeric and add the boiled potato by breaking it down into small pieces.
- If you are using spinach, which I love, this is the time to add the leaves
- Fry for 45-60 seconds on simmer , so that the items mix properly with each other. Boil some water alongside.
- Add the boiled water to the pan, give a good stir and add the fried fish pieces into the gravy.
- Let it boil for some time and add coriander leaves. Check the salt after adding water and adjust according to your taste. Let the gravy thicken according to your taste. I like it a little (not too much) runny because that way it tastes best with steamed rice.
Because of adding spinach, the curry looks green here, else it will appear orange.
Serve with rice, and an optional side stir fried vegetable . That , my friends is an ideal Sunday meal for me!