A simple, home-style, Assamese fish curry that is a regular feature during lunch and dinner. It is best enjoyed with steamed rice and a fresh green chilli on the side. ‘Tenga’ meaning sour is the dominant flavour in the curry.
Ingredients
- 4 pieces Rohu/ Catla fish
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 cup mustard oil
- 1 ridge gourd, chopped
- 4 large tomatoes, chopped
- 1/4 tsp fenugreek seeds
- Juice of 1/2 a lime or 1 wedge of lemon
Instructions
- Sprinkle 1/2 tsp salt and 1/4 tsp turmeric powder on the fish pieces and rub well to coat evenly.
- Heat oil in a kadai, and fry the fish in batches until crisp on the outside and cooked inside.Keep aside.
- In the remaining oil, add the fenugreek seeds and let them crackle on medium heat.
- Tip in the chopped ridge gourd and add 1/4 tsp turmeric powder. Let it cook for 7-8 minutes covered with a lid. Once the gourd softens, add the tomatoes and mix well.
- Cover with a lid and let it cook for 4-5 minutes until the tomatoes are pulpy. You could also use the back of your spoon to mash the vegetables.
- Add 3 cups warm water and turn up the heat. Once the curry comes to a boil, adjust the salt as per your liking.
- Add the pieces of fish and continue boiling to thicken the curry, for 5-6 minutes.
- Remove from heat, and squeeze the lime or lemon juice on top. Garnish with chopped coriander leaves and serve with steamed rice.