Fish Tenga
Kasturi's Fish Tenga recipe is perfect for the South African summer, because of its lite texture and citrusy flavors. This is a popular Assamese fish curry recipe which is a regular choice in Assamese household. The choice of oil in Assamese cuisine is mustard oil, but once the oil is heated it's not very over powering.
Recipe follows.
- The fish used for this recipe is generally fresh water fish. I have used Carp fish here.
- Wash the fish pieces and dry them with paper towel. Marinate the fish pieces with 1 tsp Turmeric powder, salt, 1 tsp red chili powder and 1 tbsp mustard oil.
- Heat 3 tbsp mustard oil, and the temperature of the oil should be very hot. Place the marinated fish pieces and shallow fry them until it's half cooked.
- Remove the fried fish pieces and keep aside. In the same pan, temper 1/4 tsp of fenugreek seeds and garlic flakes. Then saute 3 thinly slit green chilies (you can use more or less as per your taste), saute everything and then add 2 diced tomatoes and saute well.
- once the tomatoes start getting soft season with salt (as per your taste) and 2 tsp turmeric powder. Cover the pan with lid and let it cook. After couple of minutes add 2 cups of hot water in the pan and squeeze some fresh lemon juice. Stir the gravy well and later add chopped coriander. Cover with lid and let it cook on simmer.
- After 8 minutes, add the fried fish pieces, cover and let it cook for another 5 to 7 minutes.
- Serve hot and have with steamed rice.
Bon Appetit!
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