DISH NAME : TENGA MAACH

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Description

Tenga maach is a lightly sour fish dish. The most popular dish from Assam, the tenga (fish sour), is an indispensable part of an authentic meal in Assam. The most common and popular tenga is made with tomatoes, though ones made with thick skinned elongated lemon (kajinemu) and dried Mangosteen (thekera) are also popular.
Panch phoran (five-spice mix) is a spice blend used in Bangladesh and Eastern India, especially in Bengal, Assam, and Oriya. It is a blend of five different seeds: fennel seed, black mustard and nigella seeds, fenugreek and cumin seeds. Generally the ingredients are added in equal proportions, though this can vary according to taste. In Bengali "phoron" means tempering and "panch' is five.

Note

1) Erucic acid in Mustard oil varies between 22% to 50% of the total fatty acid content. The Erucic acid gives the strong pungent smell. Heating the oil to smoking point makes the pungency mild.
2) Panch phoran literally means a blend of 5 masalas. Refer "see also" for the recipe of panch phoran.

Method

1) Rub fish with the marinade and keep aside for 15 minutes.
2) Boil and puree tomatoes.
3) Cut potatos into cubes and boil till just done. Then fry lightly in oil.
4) Heat mustard oil till smoking point. Put off the flame. Heat again.
5) Fry fish on both sides lightly.Remove and keep aside.
6) In the same oil splutter paanch phoran.
7) Add onion, ginger and garlic and fry till golden brown.
8) Add turmeric, corriander and chilli powder. Let it fry.
9) Add tomato puree. When it comes to a boil, add potatos, fish and salt. Simmer till fish is cooked.
10) Add lime juice and adjust seasoning. 11) Remove from fire.

Serving Suggestions

Serve with rice.