Masor Tenga Bhaja

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, gently coat the fish steaks with 1 tsp of turmeric powder and 1 tsp of salt.
   • Ensure all pieces are evenly covered.
   • Set aside to marinate for 15 minutes.
2. 2

   Shallow Fry the Fish

   • Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil is ready when it just begins to smoke lightly, which mellows its pungent flavor.
   • Carefully slide the marinated fish pieces into the hot oil. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for about 3-4 minutes per side until they are golden brown and crisp.
   • Once fried, use a slotted spoon to remove the fish and set them aside on a plate lined with paper towels.
3. 3

   Prepare the Tenga Masala Base

   • In the same pan with the remaining oil (remove excess if needed, leaving about 2-3 tbsp), add the sliced onions.
   • Sauté on medium heat for 5-6 minutes until the onions become soft, translucent, and light golden at the edges.
   • Add the ginger-garlic paste and slit green chilies. Stir and cook for about 1 minute until the raw smell disappears.
4. 4

   Cook the Tomato Gravy

   • Add the finely chopped tomatoes to the pan, along with the remaining 0.5 tsp of turmeric powder, red chili powder, and the remaining 0.5 tsp of salt.
   • Mix everything well. Cover and cook for 7-8 minutes, stirring occasionally, until the tomatoes break down completely and form a mushy paste.
   • Continue to cook until you see oil separating from the masala at the sides of the pan.
5. 5

   Combine Fish with Gravy

   • Pour in 0.5 cup of warm water and stir to combine. Bring the gravy to a gentle simmer and let it cook for 2-3 minutes to thicken slightly.
   • Very gently, place the fried fish pieces back into the pan, nestling them into the gravy.
   • Spoon some of the masala over the fish to coat them. Allow it to simmer for another 2 minutes, so the fish absorbs the tangy flavors. Avoid stirring too much to prevent the fish from breaking.
6. 6

   Finish and Garnish

   • Turn off the heat.
   • Drizzle the fresh lemon juice evenly over the dish.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with hot steamed rice for the best experience.