Bilahi Masor Tenga (Tangy Fish Curry in Tomato Gravy)


  • 6 pieces of fish
  • 3 ripe tomatoes, chopped
  • 1/4 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 green chilli
  • 1 potato, thinly sliced
  • 2 tsp lemon juice or according to taste
  • 1 tbsp mustard oil + extra oil to fry the fish
  • 3 tbsp chopped coriander leaves

Method –

  1. Marinate the fish with salt and turmeric powder and set aside for 20 minutes
  2. Heat the oil in a deep pan and over medium heat, fry the fish until lightly browned
  3. Drain on absorbent paper and set aside
  4. Splutter the fenugreek seeds
  5. Add the green chilli, followed by chopped tomatoes
  6. Cook until the Tomatoes become soft and mushy
  7. Now, add thinly sliced potatoes
  8. Add 2 cups of water, salt and remaining turmeric powder
  9. Cook until the potatoes are almost done
  10. Add the fish and bring to a simmer
  11. Cook over low heat for about 5 minutes until potatoes are done
  12. Add the lemon juice according to taste after removing from heat
  13. Stir in the chopped coriander leaves.
  14. This is best served with rice

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