Dive into the vibrant flavors of Indian cuisine with our tantalizing Masor Tenga Fish Curry! This delightful dish, featuring tender pieces of fish simmered in a tangy and aromatic sauce, is sure to transport your taste buds straight to the heart of Assam. Perfect for a cozy family dinner or an impressive dish for your next gathering, this curry is not only delicious but also surprisingly easy to make. With just a handful of ingredients and about 45 minutes of your time, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to impress your guests and satisfy your cravings? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g fish (preferably Rohu or any white fish)
- 2 tablespoons mustard oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Instructions
- Begin by gathering all the ingredients needed for the Masor Tenga Fish Curry. Ensure your fish is cleaned and cut into medium-sized pieces. If using Rohu fish, it should be filleted and bones removed.
- In a mixing bowl, marinate the fish pieces with half a teaspoon of turmeric powder and a pinch of salt. Let it sit for about 10 minutes to absorb the flavors.
- Heat 2 tablespoons of mustard oil in a deep pan or kadhai over medium heat. Allow the oil to heat until it starts to smoke slightly, then reduce the heat to medium-low.
- Add 1 teaspoon of cumin seeds to the hot oil and let them splutter for a few seconds, releasing their aroma.
- Next, add the finely chopped onion to the pan. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning.
- Once the onions are browned, add the chopped tomatoes to the pan. Cook the mixture until the tomatoes soften and break down, about 5-7 minutes.
- Sprinkle in the remaining spices: 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Stir well to combine the spices with the onion-tomato mixture.
- Add 1 cup of water to the pan, stirring to mix everything together. Bring the mixture to a gentle boil.
- Once the curry base is boiling, carefully add the marinated fish pieces to the pan. Ensure that the fish is submerged in the curry.
- Cover the pan with a lid and let the curry simmer on low heat for about 15-20 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent breaking the fish pieces.
- Once the fish is cooked, taste the curry and adjust the seasoning if necessary. If the curry is too thick, you can add a little more water to reach your desired consistency.
- Finally, garnish the curry with freshly chopped coriander leaves before serving.
- Serve the Masor Tenga Fish Curry hot with steamed rice or roti for a delightful meal.
Tips
- Choose the Right Fish: For the best flavor, opt for Rohu or any firm white fish. Ensure it is fresh and cleaned properly to enhance the overall taste of the curry.
- Marinate for Flavor: Allow the fish to marinate with turmeric and salt for at least 10 minutes. This step not only infuses flavor but also helps in tenderizing the fish.
- Control the Heat: When heating the mustard oil, make sure to let it reach a smoking point before adding the cumin seeds. This technique enhances the oil's flavor and ensures a fragrant base for your curry.
- Don’t Rush the Onions: Sauté the onions until they are golden brown. This caramelization adds depth and sweetness to the curry, balancing the spices beautifully.
- Simmer Gently: Once you add the fish, cover the pan and let it simmer gently. Avoid stirring too much to prevent breaking the delicate fish pieces.
- Adjust Consistency: If the curry becomes too thick during cooking, feel free to add a little more water to achieve your desired consistency.
- Garnish for Freshness: Always finish with freshly chopped coriander leaves. Not only does it add a pop of color, but it also enhances the dish with a fresh aroma.
- Pair Perfectly: Serve the Masor Tenga Fish Curry with steamed rice or warm roti to soak up the delicious sauce. A side of pickles or a simple salad can elevate your meal even further!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
