Masor Tenga Recipe For Rongali Bihu

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India is gearing up for the most colourful new year celebrations in most regions of the country. Baisakhi in Punjab, Pohela Boishakh in West Bangal, Vishu in Kerala, Puthandu in Tamil Nadu and Rongali Bihu in Assam. Since festivals are synonymous with delicious food, Boldsky brings to you some of the most yummilicious recipes to start the new year with.

Today we will focus on the far away and beautiful North Eastern state of Assam. The new year of the Assamese is known as the Rongali Bihu. Bihu is basically a harvest festival which also marks the beginning of the Assamese new year. People of Assam celebrate Rongali Bihu with great enthusiasm. The Bihu dance and mouthwatering Assamese food forms the major part of the festival.

One such recipe from the Assamese cuisine is the Masor Tenga which happens to be a tangy fish curry. This fish recipe is extremely simple and tastes divine. The use of a special mix of five spices (cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and onion seeds) known as the Panch Phoran and lemon juice is what gives this fish recipe its delicious flavour.

So, check out the Masor Tenga recipe and make this Bihu special.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Fish (Rohu)- 4 pieces
• Tomatoes- 2 (chopped)
• Onion- 1 (chopped)
• Green chillies- 2 (slit)
• Turmeric powder- 1tsp
• Red chilli powder- 1tsp
• Salt- as per taste
• Panch phoran- 1tsp
• Yellow mustard paste- 1tbsp
• Lemon juice- 1tbsp
• Mustard oil- 3tbsp
• Coriander leaves- 2tbsp (chopped)

Procedure
1. Wash the fish pieces properly with water. Marinate the fish pieces with salt and turmeric. Keep it aside for 10-15 minutes.
2. Heat two tablespoon of mustard oil in a pan and fry the fish pieces on medium flame till they turn golden brown.
3. Transfer the fried fish to a plate and keep it aside.
4. Add one more tablespoon of oil to the pan and add the panch phoran. Let the seeds splutter.
5. Then add the chopped onions, green chillies and fry for 3-4 minutes on medium flame.
6. When the onions turn golden brown, add the chopped tomatoes and cook for 4-5 minutes till the tomatoes become tender.
7. Add the mustard paste, turmeric powder, red chilli powder and cook for another 4-5 minutes.
8. Now add the lemon juice, salt and mix well. Add a little water.
9. Then add the fried fish pieces and cook for 5-6 minutes on medium flame.
10. Once done, switch off the flame and garnish the fish curry with chopped coriander leaves.

Masor Tenga is ready to served. Enjoy this tangy fish recipe with rice.