Masor Sukasak Tenga Anja

Cooking from Assam

IMG_20170706_173740.JPGPhoto Credit: Indira Kakati

Fish cooked with sorrel, which is sour to taste.


250 gm rohu or fish of your choice
2 cups chopped suka sak (sorrel)
1 medium size potato (optional)
1 tbsp mustard or refine oil
½ tsp fenugeek seeds
Turmeric powder
Salt to taste
¼ tsp sugar optional
2 cups Warm water

20170526_154312Photo Credit: Indira Kakati


  1. Wash and marianate the fish pieces with ½ tsp turmeric powder and ½ tsp of salt and keep it aside.
  2. Cook, peel and mash the potato.
  3. Clean, wash and chop the sorrel leaves.
  4. Heat the oil in a wok or kerai. When the oil smokes, lower the heat and add the fenugreek seeds.
  5. When the fenugreek seeds turn black raise the heat and fry the fish pieces lightly and keep them aside.
  6. Add the sorrel leaves and fry for a minute. They should leave water easily.
  7. Add turmeric powder and fry for 4-5 seconds.
  8. Add warm water and the mashed potato.
  9. Add salt to taste.
  10. Add the fried fish and simmer for 3-4 minutes.
  11. Add ¼ tsp sugar, if desired.
  12. Serve it with steamed rice and green chillies.

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