Masor Tenga

Ingredients

• 600 g rohu fish, cut into pieces
• 3 tomatoes, chopped
• 1 lemon
• 1 tsp turmeric
• 1 tsp fenugreek seeds
• 2 tbsp mustard oil
• 2 green chillies
• salt to taste

Instructions

1. 1

   Rub fish with turmeric and salt. Shallow fry in mustard oil until golden. Set aside.

   8 min
2. 2

   In same oil, add fenugreek seeds - let them darken slightly for a nutty aroma.

   💡 Tip: Darkened fenugreek is essential for tenga flavour.

   2 min
3. 3

   Add tomatoes and green chillies. Cook until tomatoes are completely soft and pulpy.

   8 min
4. 4

   Add 1.5 cups water, salt and squeeze in lemon. Bring to a boil.

   3 min
5. 5

   Add fried fish and simmer gently 8 minutes. Serve with boiled rice.

   8 min