Thekera Dia Maasor Tenga     


DescriptionSour Fish Curry with Thekeraa
Curry TypeSeafood
StrengthMedium
DifficultyEasy to moderate
SourceDipankar Talukdar
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1. Fish - 1 cleaned catfish, cut to about 3/4 inch pieces.
(I use catfish. It is supposed to of the Maagur" family.
Other fishes should be ok. Even very small fishes)
2. half teaspoon turmeric
3. Few green chilies - depending on the strength of the chili.
cut to small pieces
4. "PansPhoran" - about one teaspoon of the mixture of fenugreek seeds, black "jeera", fennel seed.
5. Oil - Anything goes, but for authencity use mustard oil!
6. salt
7. The most important thing - Thekera ( I dont know what it is
called in English. It seems to be a Assamese speciality. Even my Bengali friends dont know about it). Of course you can always use lime juice or tomoato to give the sourness. But I am picky about my "Thekeraa diaa Maasar Tenga" :-)
Instructions1. Put the "thekera" in a cup of water. Generally one piece of
"thekera" is good for one cup of water. So depending on how much gravy you want, use that many pieces. Keep for about 1/2 hour.
2. Mix the turmeric and salt with the fish. If you are using chili
powder instead of green chili, you can mix it too.
3. Fry the fish in oil lightly. Remove from pan. If the fish breaks a little, dont worry, it will add to the gravy
4. In the same pan, heat some more oil and put the ""PansPhoran" mixture. Put green chilies. When fried, put the cup of water with "thekera"
5. Add extra cups of water (depending on the number of "thekera" used)
6. When the mixture comes to boil, add fried fish and reduce flame
7. Let it simmer for some time(10-15 minutes). Let the juice of
"thekera" get cooked.
8. Serve with white rice.
Notes
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