Assamese Bilahi Masor Tenga
A light and tangy fish curry prepared with fresh tomatoes, lemon juice, and tender river fish fillets. Infused with nigella seeds and green chillies, this iconic Assamese specialty offers a refreshing citrus aroma and soothing flavors.
40min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Rub the fish fillets with half a teaspoon of turmeric powder and half a teaspoon of salt; let them sit for 10 minutes.
2
Heat the mustard oil in a heavy skillet until it reaches smoking point, then lower the heat and shallow fry the fish until light golden brown on both sides. Remove and set aside.
3
In the same oil, temper with nigella seeds and slit green chillies for about 30 seconds until aromatic.
4
Add the chopped tomatoes, remaining turmeric powder, and salt. Cook on medium heat, mashing the tomatoes gently until soft and juicy.
5
Pour in warm water, stir well, and bring the broth to a steady boil.
6
Carefully slip the fried fish pieces into the simmering gravy and cook uncovered for 8 to 10 minutes until cooked through.
7
Turn off the heat, stir in the fresh lemon juice, garnish with coriander leaves, and serve warm with steamed rice.
Ingredients
500g freshwater fish fillets (such as Rohu or Carp), cleaned
1 tsp turmeric powder, divided
1 tsp salt, or to taste
3 tbsp mustard oil
1/2 tsp nigella seeds (kalonji)
3 medium ripe tomatoes, finely chopped
3 green chillies, slit lengthwise
2 cups warm water
2 tbsp fresh lemon juice (or Kaji Nemu juice)
2 tbsp chopped fresh coriander leaves
*This AI-generated recipe may contain inaccuracies.