A bowl of Masor Tenga with warm rice is one of those dishes that signals home. The cooking is gentle — no heavy spices — so the mustard oil’s character sits forward and frames the fish.
Ingredients
- Fresh fish (rohu, hilsa, or any river fish) — 4 pieces
- Bhogali Premium Kachi Ghani — 3 tablespoons
- Tomatoes — 2 large, chopped
- Lemon juice — 1 tablespoon (or elephant-apple / outenga if you have it)
- Green chillies — 2, slit
- Turmeric powder — ½ teaspoon
- Fenugreek seeds — ¼ teaspoon
- Salt — to taste
- Fresh coriander — to finish
- Water — 2 cups
Method
- Rub the fish with turmeric and salt. Set aside for 10 minutes.
- Heat 2 tablespoons Bhogali oil in a kadai. Lightly fry the fish for ~1 minute each side. Remove and set aside.
- In the same oil, splutter fenugreek seeds. Add tomatoes and green chillies. Cook until tomatoes break down — about 5 minutes.
- Add 2 cups water, the remaining turmeric, and salt. Bring to a gentle boil.
- Slide the fish back in. Simmer 5 minutes.
- Squeeze in lemon juice. Drizzle the remaining tablespoon of raw mustard oil. Finish with coriander.
- Serve hot with steamed rice.
Note
The raw oil drizzle at the end is the Assamese signature. Don’t skip it.
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