Masor Tenga

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Recipe

Ingredients

300 grams	fresh fish (Rohu or Catla)
1 medium	tomato, chopped
1 medium	potato, peeled and cut into wedges
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	mustard oil
1 teaspoon	panch phoran (Assamese five spice mix)
2 cups	water
1 tablespoon	lemon juice
2 tablespoons	fresh coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Clean and wash the fish pieces thoroughly. Pat them dry and marinate with half of the turmeric powder and some salt. Set aside for 10 minutes.
2. 2 Heat mustard oil in a pan until it starts to smoke. Reduce the heat and fry the fish pieces until golden brown on both sides. Remove and set aside.
3. 3 In the same oil, add panch phoran and let it splutter.
4. 4 Add the chopped tomato and potato wedges to the pan. Sauté for a few minutes until the tomato softens.
5. 5 Add the remaining turmeric powder, red chili powder, and salt. Mix well.
6. 6 Pour in the water and bring it to a boil. Let it simmer until the potatoes are cooked through.
7. 7 Gently add the fried fish pieces to the pan and let them cook in the gravy for about 5 minutes.
8. 8 Add lemon juice and adjust the seasoning if necessary.
9. 9 Turn off the heat and garnish with fresh coriander leaves before serving.