Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Masar Tenga (Sour Fish Curry)
Method
- Once they are little light brown in color on both sides ,remove it from the pan.
- And in the same pan, add panch-phuran,green chilli (tips : always cover the pan while you putthese ingredients in the pan). Once you hear them crakcle, add small pieces of potato, tumeric powder and salt and stir them, add water (depending on how thich gravy you want).
- The fried fish pieces and cover it and let it boil in low medium heat until the gravy
- starts looking thicker (about 10-15 minutes).
- Now turn off the heat, let it sit there in the pan for few minutes until it is a little bit warm ,at that point add some lemon juice and lots of coriander leaves (If you want you
- Can add Mint leaves too) and serve it with rice.
- If you want fresh lemon taste in the curry, add freshly squeezed
- Lemon juice at the time of serving not before. Once you add lemon juice do not microwave .
Ingredients:
mustard oil - 2- 3 table spoon (depending on how much oil you want)
green chili - 1 big
panch -phuran - 1 tea spoon(combination of five dry ingredients,
like methi seed
mustard seed,
potato - 3-4(depending on how thick gravy you want)
salt - 2 tea spoons
turmaric powder - 1 1/ 2 tea spoon
lemon juice - 2 table spoon(depending on how sour your want)
coriander leaves for garnish.
mustard oil - 2- 3 table spoon (depending on how much oil you want)
green chili - 1 big
panch -phuran - 1 tea spoon(combination of five dry ingredients,
like methi seed
mustard seed,
potato - 3-4(depending on how thick gravy you want)
salt - 2 tea spoons
turmaric powder - 1 1/ 2 tea spoon
lemon juice - 2 table spoon(depending on how sour your want)
coriander leaves for garnish.
