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Masor Tenga

Assam's beloved light, tangy fish curry made with ripe tomatoes and a squeeze of lemon. Perfect summer comfort with steamed rice.

Ingredients

• 500 g Rohu or Bahu fish, cut in steaks
• 4 ripe tomatoes, chopped
• 1 small potato, sliced (optional)
• 3 green chillies, slit
• 1 tsp turmeric powder
• ¼ tsp fenugreek seeds (methi)
• 1 lemon, juiced
• 3 tbsp mustard oil
• 2 tbsp fresh coriander, chopped
• salt to taste

Method

1. Wash the fish, rub with ½ tsp turmeric and salt. Rest 10 minutes.
2. Heat mustard oil till it smokes, then lower the flame. Lightly fry the fish pieces 2 minutes per side and set aside.
3. In the same oil, crackle the fenugreek seeds. Add potato slices and fry till lightly golden.
4. Add tomatoes, remaining turmeric, green chillies and salt. Cook covered until the tomatoes turn completely mushy.
5. Pour in about 2 cups of hot water and bring to a boil. Simmer 5 minutes.
6. Slide in the fried fish and simmer gently 5–6 minutes without stirring hard.
7. Switch off the flame, add lemon juice and coriander. Serve hot with rice.

Tip: Never boil the curry after adding lemon — it turns bitter. Add it off the flame.