Delicious recipes of Assam


How to Prepare Masor Tenga :

  1. Clean the fish pieces thoroughly. Massage the fish with a mixture of salt and turmeric powder. Marinade for 15-20 mins.
  2. Take a kadai/pan, heat mustard oil in it, fry the fish pieces in batches till they turn golden brown in colour. Keep aside.
  3. Do not switch off the heat, pour 1 tbsp oil into the hot kadai. Heat 1 tbsp oil into the hot kadai. Add in panch phoran, onions and green chillies and give it a good stir. Fry the onion mixture till the onion turns golden brown in col
  4. Add tomatoes and let it cook for 4-5 mins till they become soft and separate from the oil. Then add in the red chilli powder, salt and mix well. Cook for another 2-3 mins.
  5. Pour in the lemon juice along with a little water for gravy to be formed. Bring this mixture to a boil, then put in the fried fish pieces. Let it simmer and cook for 5-6 mins.
  6. Once the dish is ready, switch off the heat and garnish with chopped coriander leaves.
  7. Serve this delicious masor tenga with steamed rice.

Location: Vijayawada, Andhra Pradesh, India

Comments

Post a Comment

Popular posts from this blog

Nagaland Traditional Foods

Image
                                Nagaland Traditional Recipes Nagaland , located in very Northeastern India, is a state that’s just north of Myanmar and just south of China and Bhutan. There are sixteen main tribes in Nagaland, each with similar yet unique traditions and practices. While food from each tribe overlaps, there are also certain dishes that are specifically known from a certain tribe. Rice, pork, chicken, dog, insects and worms, vegetables, and famous chili sauces are essential in the Naga diet. After a 30 hour train ride on the Kamrup Express from Kolkata, I was ready to eat; Nagaland food was calling my name! In Nagaland, as my local friends mentioned, it’s most common to hang out at homes of friends and family. So not that many locals go to restaurants for meals, but eating at home or eating at friends’ homes is still very much a part of their culture. That’s part of the reason why you won’t find many restaurants serving traditional Naga food in Nagaland. T
Read more

Mizoram special cuisine

Image
Laksa stock(one type of fish recipe) Ingredients: 600 gm Flaked (ikan kembong) (grilled macrele fish) 1 cup of tamarind pulp 3-4 stalks Daun kesum (polygonum) (A type of herb) Salt to taste Sugar to taste 4 liters of water  For garnishing (shredded cucumber, lettuce, pineapple, big onion slices and green chilies) Few mint leaves Spice Paste: 30 fresh shallots 1 teaspoon belacan granules (prawn paste) 2 stalks Lemon grass 10 dried chilies 10 fresh chilies 1.5 cm Lengkuas or ginger (a type of herb, like ginger) 0.5 cm piece fresh turmeric Preparation: Mix water with tamarind pulp and strain. Bring tamarind water to boil. Put in spices paste and daun kesom. Add salt and sugar to taste and simmer for 20 min.  Put in flaked fish, stir well and remove from fire. Add a few mint leaves and sprinkle some finely chopped ginger and add a tablespoon of shrimp paste (har koe). Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapp
Read more

Sikkim recipes

Image
KINEMA CURRY INGREDIENTS 250 g - kinema (fermented soy bean) 1 - onion, chopped 1 - tomato, sliced 3 - Green chillies 1/4 tbsp - Turmeric powder 1 tsp - salt How to prepare kinema curry Heat oil and add chopped onions and fry till it becomes tender. Add tomatoes and turmeric powder and fry for two mins. Add kinema and fry well. Once it's fried, add salt, sliced green chillies and fry for 3-5 mins. Add a little water to make a thick curry, and cook for 5-7 mins. Serve hot with rice.
Read more