Masor Tenga is one of the popular main dish of Assamese cuisine and is an integral traditional Assamese Thali. This dish is light and tangy from the tomatoes, and mildly spiced. This dish is relatively easy to make. Assam (famous for tea) is on the Eastern side of India and so there are a lot of Thai and Chinese influences. Traditionally they use fermented bamboo shoots called kharisa but you can use tinned bamboo shoots if you have.
I fried the fish in mustard oil as Assamese do but you can use any vegetable oil. The mighty Brahmaputra River flows through Assam and so the local fish is river fish. I used warehou which is local to the waters in and around Wellington but you could use any white fish fillets or even steaks.
For the fennel seed powder, I suggest you roast about a tablespoon of fennel seeds and pound it in a mortar and pestle.
It has been nearly ten years now, but I have a great food memory of eating beetroot cured salmon in a pub in St Albans, England. It was delicious and always thought it to be complicated. Here is a step by step guide to preparing cured salmon and you realise it is so easy. You have to plan in advance as it takes 2 days to cure – you can serve it as a cold main on a hot summer’s day or as an appetizer on rye bread with some pickles. I serve it with radish pickles and potato chokta.
1kg boneless salmon fillet preferably the loin part
Beans are used in a number of ways in Italy and I have taken
inspiration from the flavours of Mediterranean when creating this recipe. It is
hearty enough to serve on its own with crusty bread but it is also an excellent
accompaniment to fish.
250 grams dried small lima beans or 2 x 450 grams tin of any
white beans, drained (save the liquid) and rinsed
6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, halved, cored and finely
This is a delicious way to prepare fish – traditionally
prepared with singhara (giant river cat fish), I used local New Zealand fish
but you could use any firm white fish. Don’t be put off by the unusual spices –
all these are easily available in any Indian store. I assure you the end result
is a very authentic dish that is moreish.