Thekera Maas

Cuisines

Best for

Recipe

Ingredients

300 grams	fresh fish (preferably Rohu or Catla)
2 pieces	dried Thekera (Garcinia pedunculata)
1 medium	onion, finely chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
2 tablespoons	mustard oil
1 teaspoon	panch phoron (Assamese five-spice mix)
1 cup	water
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Clean and cut the fish into medium-sized pieces.
2. 2 Rub the fish pieces with half of the turmeric powder and salt. Set aside for 10 minutes.
3. 3 Soak the dried Thekera in warm water for 15 minutes until soft.
4. 4 Heat mustard oil in a pan until it reaches a smoking point, then reduce the heat.
5. 5 Fry the fish pieces in batches until golden brown on both sides. Remove and set aside.
6. 6 In the same pan, add panch phoron and let it splutter.
7. 7 Add the chopped onions and sauté until they turn golden brown.
8. 8 Mix in the remaining turmeric powder and red chili powder. Stir well.
9. 9 Add the soaked Thekera along with the water it was soaked in.
10. 10 Pour in one cup of water and bring to a boil.
11. 11 Gently add the fried fish pieces to the pan and simmer for 10-15 minutes until the fish is cooked through and the flavors meld.
12. 12 Adjust salt to taste.
13. 13 Garnish with fresh coriander leaves before serving.