Assamese Fish Curry with Tangy Tomato Sauce

Ingredients

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat mustard oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add ginger paste, garlic paste, and green chilies. Cook for a minute.
4. 4.
   Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
5. 5.
   Gently place the fish pieces into the sauce and coat them well. Cover and cook for 10-12 minutes on low heat.
6. 6.
   Garnish with fresh coriander leaves and serve hot with steamed rice or pitha.

Treat your ingredients with care...

• Mustard seeds — Toasting the mustard seeds before using them in the recipe will enhance their flavor.
• Fenugreek seeds — Lightly dry roast the fenugreek seeds before adding them to the dish to release their aroma.
• Fish fillets — Use fresh fish fillets for the best taste and texture. You can use any firm white fish like tilapia or cod.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder or add a few more green chilies.
• For a tangier flavor, you can add a squeeze of lemon juice at the end.
• Adjust the consistency of the curry by adding water if needed.
• Allow the fish to marinate in the sauce for a few minutes before cooking to enhance the flavors.
• Garnish with freshly chopped coriander leaves for a burst of freshness.

Serving advice

Serve the Masor Tenga hot with steamed rice or traditional Assamese pitha. The tangy and flavorful curry pairs perfectly with the simplicity of steamed rice, allowing you to savor the authentic Assamese flavors.

Presentation advice

Present the Masor Tenga in a vibrant serving dish, allowing the rich red color of the curry to stand out. Garnish with fresh coriander leaves for a pop of green, adding visual appeal to the dish.