Tag Archives: Assam

Masor Tenga – Assameese Fish Curry

By Tahira

masor tenga

Being born and brought up in Bengal, my interaction with the other Indian communities had been quite limited. However, once I shifted to Delhi, my first roommates were an Assameese and a Punjabi. That was my first major stint with communities belonging to other parts of India. I was quite perplexed and excited at the same time. Wondering how would I gel with them and also looking forward to a newly learning experience – getting to know people from various cultures and regions.

So, it was from Sanchayita (S) that I got to know a lot about not only Assameese culture but also their food habits. Being a hardcore non-vegetarian she enjoyed almost every delicacy – from fish to chicken – and from pork to pigeons. Every time I wanted to have  non-veg she would be my partner-in-crime (the PG accommodation offered vegan food). So, one fine day she took me to Mukherjee Nagar where I tasted Assameese cuisine for the first time. Geographical closeness definitely has its impact on the cuisine. It reminded of my home especially the tangy taste of Masor Tenga.

Since then I have tasted many a dish peculiar to the north-eastern part of our country. But, the simple tangy Masor Tenga score above all.  This post is definitely dedicated to S and my other friends from Assam

PS: Natives from Assam, you may put in your signature touch to this recipe as most of it have been collected from memory.

Here’s the recipe.

rohuIngredients

  • Fish (rohu/carp) 500 grams cut into medium-sized pieces
  • ŸTomatoes 2 large, sliced
  • ŸMustard seeds, a handful
  • ŸGreen Chillies, 2-3 slit lengthwise
  • ŸLemon (juice of half or 1 full lemon)
  • ŸTurmeric
  • ŸSalt to taste
  • ŸMustard Oil, 4 tablespoons

Method

Marinate fish pieces with salt and turmeric for at least 30 minutes. In a wok heat 3 tablespoons of mustard oil and fry the marinated pieces. Keep aside. In the same wok, add the rest of the oil and throw in the mustard seeds. Once they began to splutter, add green chillies and the tomatoes. Stir for two-three minutes and then sprinkle some salt. Adding salt after the tomatoes will help the tomatoes to become tender thus enabling you to make a pulp. Add turmeric, stir for a minute and then add some water. You can add some salt at this stage depending upon your taste. Keep stirring for a few minutes and then add the pieces of fried fish. Cook for some time on low flame. Drizzle the required amount of lemon juice (depends how tangy you want it to be), bring to a boil.

The gravy should be a runny curry or jool as Assameese call it. So make sure the quantity of water you add. Remove from gas. Serve hot with boiled rice.

Advertisements

Fried Pork Belly

Tahira was inspired by her friend, Nilakshi Barooah, for this delicacy

pork

One of the oldest forms of livestock, pigs have been domesticated since 5000 BC. The culinary name of the meat obtained from domesticated pig is termed as pork. Pork is one of the most commonly consumed meat worldwide.

I love pork. It is one of the red meats that I can savour with taste buds. Though I started consuming pork at a much later age, but I simply fell in love with it. The appreciation for pork reach its height when my one-time boyfriend (who hailed for the north-east) took me to some exotic food joints in Delhi to have pork delicacies.

But, this recipe is inspired by one of my friends Nilakshi, who also hails from Guwahati (Assam), now residing in Singapore. Her recent status claimed that she has finally mastered Fried Pork. So, a gourmet like me could not possibly have been left far behind to concoct up the dish. I must say it turned out to be yummy. Since Nilakshi was the inspiration, I dedicate this post to her.

PS: N, I have added two seasonal vegetables to the dish. Hope you don’t mind!

Ingredients

  1. Pork Belly Pieces with Fat
  2. Finely chopped garlic (about 10 cloves)
  3. 50 grams ginger finely chopped
  4. 1 large onion coarsely chopped
  5. 1 tablespoon vinegar
  6. 1 tablespoon soya sauce
  7. Half a teaspoon turmeric
  8. Fresh black pepper ground
  9. Half a teaspoon brown sugar (white sugar will also do)
  10. Red Chilli Powder (according to taste)
  11. Chopped Green Chillies ( depends how hot you want it to be)
  12. 1 large capsicum, diced (optional)
  13. 1 broccoli cut into pieces (optional)
  14. Salt to taste
  15. Cooking Oil

Method

Pressure cook the pork pieces with a pinch of salt and keep aside. Heat 3 tablespoons of cooking oil in a pan and sauté the capsicum and broccoli for 5 minutes and keep aside. Now in the same oil,  sauté garlic and onions. In a separate pan, mix all the remaining ingredients together with the pre-cooked pork and stir into the pan containing the sautéed vegetable and garlic and onion. Put on high flame and cook for around 7 minutes and keep stirring. Bring down to simmer. Keep tossing and turning the mixture until the pork turns tender. The pork will start releasing its fat and in the process get cooked in it and it will release a nice aroma! Cover lid and keep for a minute. Remove from gas a serve on a bed of lettuce (optional).

pig