Masor Bilahi Tenga (Fish Curry with Tomatoes, Assamese Style)
Masor Bilahi Tenga. Fried freshwater Katla (or Rohu). The earthy sweetness of lauki. The tart of tomatoes. The heady aroma of fenugreek seeds. The anger of green chillies.
This is soul food !!!
This is Assam !!!
Ingredients
- 4 pieces rohu or katla fish
- 1 small bottlegourd/ lau/ lauki cut into medium cubes
- 2 big ripe tomatoes peeled and cut into medium sized cubes
- 1/2 tsp fenugreek seeds
- 1 tsp turmeric powder
- 3-4 green chilies slit
- 2 tbsp mustard oil
- salt to taste
Instructions
- Marinate the fish with a little turmeric powder and salt. Heat mustard oil in a frying pan, fry the fish till light brown. Keep aside on a kitchen absorbent towel.
- To the same pan, add the remaining oil, when smoking hot, throw in the fenugreek seeds and green chillies. Allow the spices release their aroma.
- Now add the lauki cubes, turmeric powder and salt, saute for 2-3 minutes.
- Add the tomatoes, cook for another 2-3 minutes.
- Add 1 1/2 cups of warm water. Give a nice loving stir, bring the curry to a gentle simmer.
- Adjust seasonings, gently add the fried fish and cook for a further 5-6 minutes till the lauki is tender.
- This curry shall have a runny consistency, feel free to add more warm water if needed.
- Serve with rice.