Maasor Tenga -Tangy Fish Curry with Leafy Greens
This particular Fish dish is made using fresh water fish and tangy leafy greens. I've used Rohu/Rui which is quite a fleshy fish. The greens are leafy vegetables popular in Assam - Waterleaf or Ceylon Spinach or 'Pirali Paleng' , scientifically known as 'Talinum fruticosum'in Assamese plus Modhu Xuleng or scientifically named as 'Polygonum microcephalum'.
As a green leafy vegetable Ceylon Spinach or 'Pirali Paleng' is rich in vitamin A and C and in minerals such as iron and calcium. It is high in fibre and has a high water content too. The name Pirali itself translates into 'courtyard' in Assamese, which itself projects the nonchalant nature of this plant. It will grow without much effort with its shiny, bright green leaves and attractive pink flowers.
'Modhu Xuleng' is another leafy green shrub which is popularly used in traditinal Assamese dishes.
Both these leaves have tangy flavour and are used in making sour curries or 'tenga' during hot summer months. This particular recipe is a light and scrumptious dish that can be enjoyed with boiled/steamed rice.
Serves : 4
Prep time: 10mins
Cook time: 20mins
4 pieces of Rohu or any other chunky fresh water fish
1medium potato cut into wedges
1/2 cup chopped ceylon spinach
1/2 cup chopped modhu xuleng
10-12 cherry tomatoes
1mediumonion, thinly sliced
2green chillies, slit into half, lengthwise
1tsp turmeric powder
1/4tsp fenugreek seeds
2tbsp cooking oil
salt to taste
1/2 tsp freshly ground black pepper (optional)
Clean and marinate the fish pieces with salt and 1/2 tsp turmeric powder.
Puree the cherry tomatoes.
Heat oil in a pan, fry the fish for about 3mins on each side, remove from pan and keep aside.
Now temper the remaining oil with fenugreek seeds, allow it to crackle, add sliced onions and stir.
Add the potato wedges and saute till both the onions and potatoes get slightly golden brown.
Tip in the pureed tomatoes, add turmeric powder and cook for a few minutes till the raw smell disappears.
Add the chopped greens and the green chillies, mix well. Add salt and turmeric powder.
Keep sauteing till the leaves wilt and cooked.
Add 1 cup of hot water, let it come to a boil. Tip in the fried fish .
Cover and simmer for on medium heat for about 5minutes. Sprinkle ground black pepper(optional).
Remove from heat and let it rest for 5-10minutes.
Enjoy Maasor tenga as a side dish with boiled rice
Pin for Later