If you have been to Assam or been in touch with any Assamese , ‘’ Tenga ‘’ is a well known term associated with Assamese cooking. It is an integral part of their cuisine. It is a light tomato / lime juice ( for sourness ) and turmeric - based gravy , with methi tempering , which is cooked with either fish or vegetables. It can be consumed either during , or at the end of meals. If fish is not available , then small lentils are used and cooked with potatoes. The most important thing about ‘’ thenga ‘’ is that it doesn ’t have to be served hot. It is allowed to cool before being served , and, with its cooling effect on the system , it is great for hot summers.
No Assamese meal is ever completes without some kind of vegetarian or non- vegetarian ‘’ tenga ‘’. The ‘’ tenga ‘’ is served during normal meals and on special occasions too. !!!
Recipe MaasorThenga
Ingredients
Catfish 1 ( cut into 3 – inch pieces )
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Green chillies _ 4
PaanchPhoron – 1 teaspoon ( fennel, fenugreek, cumin, mustard and kalonji )
Mustard oil – 2 tablespoon
Lime juice – 3 tablespoon
Water – ½ cup or more
Salt to taste
Method
1, Mix the turmeric , red chilli powder and salt with the fish to marinate.
2, Fry the fish in oil lightly. Remove from the pan .
3, In the same pan , heat some more oil and put the paanchphoron and green chilies.
4, When fried , add a cup of water for a more consistent gravy.
5, When the mixture comes to a boil , add fried fish and salt to taste and reduce the flame.
6, Let it simmer for 10 minutes and add lime juice . Mix well.
7, Serve with rice and aloobharta.
No Assamese meal is ever completes without some kind of vegetarian or non- vegetarian ‘’ tenga ‘’. The ‘’ tenga ‘’ is served during normal meals and on special occasions too. !!!
Recipe MaasorThenga
Ingredients
Catfish 1 ( cut into 3 – inch pieces )
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Green chillies _ 4
PaanchPhoron – 1 teaspoon ( fennel, fenugreek, cumin, mustard and kalonji )
Mustard oil – 2 tablespoon
Lime juice – 3 tablespoon
Water – ½ cup or more
Salt to taste
Method
1, Mix the turmeric , red chilli powder and salt with the fish to marinate.
2, Fry the fish in oil lightly. Remove from the pan .
3, In the same pan , heat some more oil and put the paanchphoron and green chilies.
4, When fried , add a cup of water for a more consistent gravy.
5, When the mixture comes to a boil , add fried fish and salt to taste and reduce the flame.
6, Let it simmer for 10 minutes and add lime juice . Mix well.
7, Serve with rice and aloobharta.