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Ilish Maasor Tenga

The Assamese way with hilsa — a thin, tangy tomato tenga sharpened with thekera, light enough to let the fish shine.

Ingredients

• 6 hilsa steaks
• 3 ripe tomatoes, chopped
• 2 dried thekera slices, soaked (or 1 tbsp lemon juice)
• ¼ tsp fenugreek seeds
• 1 tsp turmeric powder
• 4 green chillies, slit
• 3 tbsp mustard oil
• 2 tbsp coriander leaves
• salt to taste

Method

1. Rub the hilsa with salt and ½ tsp turmeric. Fry very lightly in smoking mustard oil, 1 minute per side. Keep aside.
2. Crackle the fenugreek in the same oil.
3. Add tomatoes, remaining turmeric and salt. Cover and cook till the tomatoes melt completely, about 6 minutes. Mash them with the spoon.
4. Pour in 2 cups water, add the thekera and bring to a boil. Simmer 5 minutes.
5. Add the hilsa and green chillies. Simmer 6 minutes on low.
6. Finish with coriander (and lemon juice off the flame if you're not using thekera). Serve with rice.

Tip: Hilsa is oily, so tenga is the perfect partner — the sourness cuts the richness.