Northeast Indian · Lunch, Dinner
Assamese fish tenga
A light, sour Assamese fish curry, gently soured with tomato and lemon and barely any oil.
- Calories
- 418 kcal
- Protein
- 39 g
- Carbs
- 48 g
- Fat
- 8 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: fish, mustard.
Ingredients
- 180 g White fish fillets
- ¾ tomato Tomatoes
- ¾ chilli Green chillies
- ¼ lemon Lemons
- ½ tbsp Mustard oil
- 55 g Basmati rice
- ¼ tsp Turmeric
- 4 g Coriander
- ¼ tsp Salt
Method
- Heat the mustard oil and add the chopped tomato and turmeric, cooking 5 minutes until soft.
- Add two cups of water and the slit green chilli, and bring to a simmer.
- Slide in the fish and simmer gently for 8-10 minutes until just cooked through.
- Finish with a squeeze of lemon juice and coriander.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the tenga over the rice.
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