Masor Bilahi Tenga Anja (tomato fish curry)

Cooking from Assam

This is a popular fish curry.

20170308_134258Photo Credit: Indira Kakati


250 gm rohu or a fish of your choice
3 medium size ripe tomatoes
1 medium size potato
1 tbsp mustard or refine oil
½ tsp mustard or fenugreek seeds
1 lemon
¼ tsp sugar (optional)
Coriander leaves for garnishing
Turmeric powder 

20170220_141905Photo Credit: Indira Kakati


  1. Wash and marinate the fish pieces in 1/2 tsp salt and ½ tsp turmeric powder and leave aside for 10 to 15 minutes.
  2. Wash and chop the tomatoes finely.
  3. Cook, peel and mash the potato.
  4. Heat the oil in a wok or a kerai. When the oil smokes, lower the heat and add the mustard/fenugreek seeds. When the fenugreek seeds turn black or the mustard seeds splutter fry the fish slices lightly and keep them aside.
  5. In the same oil fry the chopped tomatoes over low heat until cooked.
  6. Add 1 tsp of turmeric powder and fry for few seconds.
  7. Add the mashed potato and fry for few more seconds.
  8. Add  warm water and bring it to boil.
  9. Add salt to taste.      
  10. Add the fish and cook for 2-3 minutes.
  11. Squeeze out 1 tbsp of lemon juice and add to the fish curry.
  12. Add ¼ tsp of sugar if you desire.
  13. Chop the coriander leaves finely and garnish.
  14. Serve with steamed rice and green chillies.



3 thoughts on “Masor Bilahi Tenga Anja (tomato fish curry)

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