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Fish curry with ferns and tomatoes | Dhakia aru bilahir logot masor torkari

Tangy fish curries (masor tenga) are Assamese people's all time favorite.  An Assamese can eat tangy fish curry everyday. In other words an Assamese can eat fish in every dinner or lunch.


The mighty river Braumaputra and its sub-rivers are wondefull sources of some good river fishes. Edible fiddlehead ferns are also available throughout Assam. Fiddlehead ferns with fish is a special Assamese fish recipe.   Tomatoes are added to make the dish sour. Instead of tomato other souring agents such as elephant apple, lemon juice etc.  can  also be added. Red lentil is used in this recipe. The Idea of using lenti is to make the dish thikker. In every household of Assam this recipe is made and everybody likes it very much.

Fish curry with ferns and tomatoes | Dhakia aru bilahir logot masor torkari

📎Course : Main course
📎Cuisine : Indian(Assamese)
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes 
🍴Servings : 2

INGREDIENTS:

  • Any fish small or big - 2 pc
  • 2 tbsp red lentil
  • 1  big tomato, chopped 
  • 1 bunch of edible fiddlehead ferns (dhakia)
  • 1/2+1/2 tsp turmeric powder
  • oil
  • 1/3 tsp fenugreek  seeds
  • salt to taste

METHOD:

  1. Clean fish and wash under running water
  2. Rub fish with salt and turmeric.
  3. Heat oil in a pan. Fry fish pieces and keep it aside. 
  4. Do not throw the remaining oil.
  5. Wash fiddlehead ferns and chopped it with a knife.
  6. In a pressure cooker add red lentil, chopped ferns and tomato. Add 2 cups of water and close the cooker and bring to full pressure on high heat. Cook for two whistles. 
  7. Remove cooker from heat.
  8. Now heat the remaining oil, add fenugreek seeds. When crackling, add turmeric.
  9.  Pour everything from the pressure cooker. 
  10. Now add salt and fish. cook for 5 minutes. 
  11. Now the fish curry is ready to serve.
  12. Serve it with rice.

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