Dish of Fish Masor Tenga
(click to enlarge)

Fish Masor Tenga


India, Assam   -   Masor Tenga
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4 #
***
3 hrs
Yes		 An excellent mildly sour fish dish extremely popular in Assam. Similar versions are made in Bengal and Bangladesh - see Comments.

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Fish (1)
-- Marinade
Salt
Turmeric
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Tomatoes (2)
Tomato Sauce (3)
Potatoes (4)
Chili, green (5)
Oil (6)
Panch Phoron (7)
Water
Salt
Lemon Juice
-- Server With
Rice (8)
Prep   -   (35 min)
  1. Cut FISH into pieces. If fillets, cut into pieces about 2 inches on a side. If steaks, cut about 1 inch thick. Toss fish with Marinade items and set aside.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Purée (as in photo) or chop very fine.
  3. Peel POTATOES and slice about 1/4 inch thick. Cut slices into sticks 1/4 inch wide and about 1 inch long - or however you want.
  4. Place Potatoes in a sauce pan with water to cover and bring to a boil for about 5 minutes. Pre-cooking prevents acidic tomatoes from hardening the potatoes. Drain.
  5. Split GREEN CHILIS in half, leaving attached at stem end.
  6. Squeeze LEMON JUICE.
  7. Chop CILANTRO for Garnish.
Fry Fish   -   (25 min)
  1. In a skillet, heat Oil to frying temperature. IF Using Mustard Oil heat it until you see the first wisps of smoke (about 440°F/270°C), then take off the heat for a minute.
  2. Fry Fish until lightly browned on both sides. Do not over-fry. Take out and set aside.
Run   -   (40 min)
  1. In a sauté pan (2-1/2 to 3 qt), pour in 1/2 Tablespoon of the frying oil. If there isn't enough, add a little Olive Oil.
  2. With the pan at frying temperature, stir in Paunch Phoron and fry stirring until it is aromatic, but not at all burned.
  3. Stir in Tomatoes and and Chili. Fry stirring until reduced, but still quite liquid.
  4. Stir in Potatoes, Salt, and enough Water to get the consistency you want. Cover and simmer for 10 minutes. For rice, it should have a fairly amount of liquid - remember that when simmering it will look like more liquid than there actually is.
  5. Gently stir in Fish. Bring back to a simmer and cover. Simmer about 5 minutes .
  6. Stir in Lemon Juice and take off the heat.
  7. Serve with plenty of steamed Rice.
NOTES:

  1. Fish:

      In Assam, the fish used is Rohu or Catla, often cut as steaks, but sometimes fillets - usually skin-on. These are river Carp unavailable in North America, but the highly invasive Silver Carp would probably work fine. In all Carp, the flesh is full of pin bones, which Americans are not accustomed to dealing with. Here I have used Tilapia fillets (my universal test fish), cut into large chunks. For guests I'd use Golden Pompano, skin-on. For steaks I'd use Catfish, also skin-on.

  2. Tomatoes:

      These should be fully ripe.

  3. Tomato Sauce:

      This is not used in India, but our market tomatoes are so deficient in flavor I strongly recommend adding 4 ounces (or more) of a simple tomato sauce. My favorite is Faraon brand Spanish Style, which comes in convenient 8 oz cans, but other simple sauces will work.

  4. Potatoes:

      I use Red Potatoes for this recipe because white potatoes stay a little too firm. I don't use Klondike Gold type because they turn to mush if cooked a little longer than the minimum.

  5. Green Chili:

      Indian hot green chilis are of very uncertain availability in North America, but Serranos will do. Two split Serranos did not make this dish hot.

  6. Oil:

      The proper oil is Mustard Oil It needs to be heated until you see the first wisp of smoke, then taken off the heat until it drops to a normal frying temperature. Pure Olive Oil (not Virgin) can also be used.

  7. Panch Phoron:

      This is a mix of whole spices much used in Bengal and Assam. Very easy to make by our recipe Panch Phoron:.

  8. Rice:

      In Assam the local small grain aromatic Joha rice would be used. This is unavailable in North America, but is probably pretty much identical to the Kali Jeera rice of Bengal and Bangladesh. This is available on-line, but expensive. For details see Kalijeera Rice. If not available, use Thai Jasmine, which is now becoming well known in India.

  9. Comments

      In Assam there are many minor variations to this recipe, different proportions, and different souring agents. Some don't use Potatoes, some use Bottle Gourd, and some use both Potatoes and Bottle Gourd. In Bengal and Bangladesh Tenga commonly includes a few slashed Celyon Olive / Jolpai, a starchy and somewhat sweet fruit. It also commonly included Onions, uncommon in Assam.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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