Tenga Assamese Fish Curry With Green Tomatoes
Tenga (Sour) Machli Curry
Picture by Mamta Gupta
This is a very simple yet delicious fish curry. The recipe comes from one of the BBC food message board readers - Mamta.
300 gm. fish - carp or tilapia Basa (Pengasus cat fish) or haddock, cut into 2 portions
2 tbsp. olive oil or any good quality oil
4 cloves garlic, peeled and chopped
1 tsp. salt, to taste
1/2 onion, peeled and finely chopped
1/2 tsp. turmeric powder
3-4 green tomatoes, chopped finely
2 slices of dry, green mango (amchoor or khatai) or 2 slices of lemon
Juice of half a lemon, 2 tbsp. approximately (adjust to taste)
1 cup water
2 green chillies, chopped
A handful of chopped coriander leaves
Heat oil in a pan and add garlic and salt.
Fry until lightly browned.
Add chopped onions and cook on low/medium heat until onions begin to turn brown.
Add turmeric, stir and then add tomatoes, lemon juice and mango/lemon slices. Taste. If you would like the fish more sour, add some more lemon juice.
Leave to simmer on low heat, until tomatoes soften and become pulp. You may need to add some water to soften them fully or even mash the tomatoes..
Add water, bring to boil and simmer for 8-10 minutes or so, until the liquid is reduced to 1/3rd.
Add green chillies and coriander leaves.
Serve hot with freshly Boiled Rice.
Note from Mamta: After placing the prepared dish in a serving bowl, give it a 'tarka' or tempering with mustard seeds; heat 1 tsp. oil in a ladle, add mustard seeds. When they splutter/crackle, spoon over the curry. This gives the dish an extra nice flavour.