• Overview
  • Ingredients
  • Directions
  • Reviews

Masor TengaMasor Tenga is a regular feature in Assamese households, served during lunch and dinner with steamed rice. The cuisine from this region is influenced with the strong flavours. ‘Tenga' meaning sour is a dominant flavor in this dish. If you are a fish addict, it is a must try recipe for you.

Ingredient

  • 500 gms fresh fish
  • 1 ridge gourd, cut into small pieces
  • 5 medium tomatoes, chopped
  • Salt, as per taste
  • Mustard oil
  • ½ tsp. fenugreek seed
  • 1 tsp. turmeric powder
  • 4tbsp. lemon juice

Direction

  • Add salt and turmeric powder to the fishes
  • Deep fry in oil
  • Add fenugreek seeds to the remaining oil and add the chopped potatoes
  • Add turmeric powder and let the tomato soften
  • Add ridge gourd pieces, salt to taste and boiling water, then cook till done
  • Add lemon juice at last and boil for merely 1 minute
  • Serve it with Kohinoor Basmati Rice and a green chili on side
  • 500 gms fresh fish
  • 1 ridge gourd, cut into small pieces
  • 5 medium tomatoes, chopped
  • Salt, as per taste
  • Mustard oil
  • ½ tsp. fenugreek seed
  • 1 tsp. turmeric powder
  • 4tbsp. lemon juice
  • Add salt and turmeric powder to the fishes
  • Deep fry in oil
  • Add fenugreek seeds to the remaining oil and add the chopped potatoes
  • Add turmeric powder and let the tomato soften
  • Add ridge gourd pieces, salt to taste and boiling water, then cook till done
  • Add lemon juice at last and boil for merely 1 minute
  • Serve it with Kohinoor Basmati Rice and a green chili on side

Not reviewed yet

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