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Assamese masor tenga recipe for peanut

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Assamese masor tenga recipe for peanut

4 large tomato plants, chopped

1/4 teaspoon fenugreek seeds

Juice of just oneOr2 a lime or 1 wedge of lemon

Method

1. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon turmeric powder around the fish pieces and rub well to coat evenly.

2. Heat oil inside a kadai, and fry the fish in batches until crisp around the outdoors and cooked inside.Keep aside.

3. Within the remaining oil, add some fenugreek seeds and allow them to crackle on medium heat.

4. Tip within the chopped ridge gourd and add 1/4 teaspoon turmeric powder. Allow it to prepare for 7-8 minutes engrossed in a cover. When the gourd softens, add some tomato plants and blend well.

5. Cover having a lid and allow it to prepare for 4-a few minutes before the tomato plants are pulpy. You might use the rear of your spoon to mash the vegetables.

6. Add 3 cups tepid to warm water and switch in the heat. When the curry involves a boil, adjust the salt according to your liking.

7. Add some bits of fish and continue boiling to thicken the curry, for five-6 minutes.

8. Remove from heat, and squeeze the lime or fresh lemon juice on the top. Garnish with chopped coriander leaves and serve with steamed grain.

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