Masor Tenga

Cuisines

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Recipe

Ingredients

	300 grams	Fish , fresh, 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 Phoron , Assamese five spice mix
	2 cups	Water
	1 tablespoon	Lemon juice
	2 tablespoons	Cilantro , 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.