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December 12, 2008
Bilahi maasor tenga- Assamese dish
Tenga is generally, denotes, anything sour and this version is basically a light, tomato fish curry. This dish is Assamese pride. A perfect end to a meal which goes well with steamed rice. So, what more you waiting for? Read the recipe below!
Ingredients:
rohu fish:500 gms (smeared with haldi and salt); tomatoes:6-7 medium sized (blanched and skins removed, mashed into a puree); methi seeds:1/2 tsp; mustard seeds:1/2 tsp; green chilies”3-4 (optional); chili powder: ½ tsp; haldi powder: ½ tsp; sugar: ½ tsp; salt:1 levelled tsp; lemon juice of 1 large lemon; mustard oil:1 tbsp and some for frying fish; coriander leaves: chopped; water: 500 ml
Method:
Heat oil for frying in a small karhai and fry fish, one piece at a time, till golden-brown. Remove with slotted spoon and set it aside. Heat the tablespoon of oil in a separate, larger karhai. Add the slit green chilies, methi, and mustard seeds and wait till they begin to splutter. Add tomato puree and mix. Add haldi, chili powder, mix. When tomatoes are cooked, add the salt, sugar. Add water and wait for it to come to a boil. Add fried fish, turn the gas to sim and cover for 15 minutes. Turn off the gas, add lemon juice and garnish with coriander leaves.
Green peas usal
Ingredients:
½ kg shelled fresh green peas, 2tsp oil, ¼ kg potatoes, 3 green chilies, ½ tsp turmeric powder, ½ tsp sugar, 2 tsp scraped coconut, ½ cup chopped coriander leaves, juice of ½ lemon, salt to taste
Method:
Heat oil in a pressure pan. Add peas and chopped potatoes. Add chilies, turmeric, salt, sugar, and 1 ½ cups of water. Reduce the flame and cook till done. Garnish with coconut, coriander and lime juice.
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