Leaves Masor Tenga Recipe

Leaves Masor Tenga Recipe

Leaves Masor Tenga Recipe. Masor Tenga is one of the well known principle dish of Assamese food and is an indispensable conventional Assamese Thali. Leaves Masor Tenga is light and tart, and is otherwise called Tangy Fish Curry. Best for the summers, Leaves Masor Tenga consolidates the acridity of kokum and tomatoes, and the astounding kind of singed dish, to give a dish which is cherished by quite a few people. Leaves Masor Tenga is by and large devoured after a weighty dinner, for it is accepted that the harshness of this curry assists digest the food with fasting and appropriately.

Leaves Masor Tenga

1 kilograms fish
4 kokum
1 teaspoon mustard seeds
4 green bean stew
2 teaspoon salt
1 tail coriander leaves
1/2 kilograms tomato
250 ml mustard oil
2 medium potato
1 tablespoon rice flour
2 teaspoon turmeric.

Leaves Masor Tenga Recipe

Stage 1
The initial step is to set up the fish. Cut the fish in medium-sized pieces and wash it appropriately. Then, at that point, blend the turmeric powder and a teaspoon of salt with the fish. Profound fry the fish pieces in the mustard oil, until the pieces are fresh and brown. Fry the fish pieces in clumps.

Stage 2
In the in the interim, heat up the tomatoes and potatoes so that both are delicate and delicate. Pound the tomatoes to get a puree. Likewise heat up the kokum in 500 ml of water to get a tart kind of water, which will be utilized in the curry. Slash the bubbled potatoes in quarters.

Stage 3
Then, eliminate the oil from the kadhai in which the fish has been singed, leaving simply a teaspoon of the oil in it. To this, add the mustard seeds and cut green chilies and let these fry until the mustard seeds splutter and the chilies become brown. Then add the cleaved bubbled potatoes continue to mix it, with the goal that the potatoes don’t consume. Fry for 2 minutes.

Stage 4
Presently, add the pureed tomatoes and the excess salt in the kadhai. Allow the pureed tomatoes to stew with the potatoes for 3 minutes. Then, at that point, add the kokum water to this and mix it in. Heat this blend to the point of boiling.

Stage 5
Then, add the singed fish parts of the blend. Add a little water whenever required. Blend in a rice flour slurry in the curry to thicken it. Add cleaved new coriander prior to switching off the fire.

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