Tripura Masor Tenga Sour Fish Tomato Tripuri Light Lunch

Method

1. 1

   Heat 1 tbsp mustard oil in a pan. Add fenugreek seeds — sizzle 20 seconds until fragrant.

2. 2

   Add grated ginger. Stir 30 seconds.

3. 3

   Add roughly chopped tomatoes. Cook on medium heat for 8 minutes until completely soft and broken down.

4. 4

   Add turmeric, red chilli powder and salt. Stir.

5. 5

   Add 2 cups water. Bring to a boil. The broth should be clear and thin with the tomato flavour prominent.

6. 6

   Add slit green chillies.

7. 7

   Carefully add fish pieces. Reduce to medium heat.

8. 8

   Cook 8 to 10 minutes until fish is completely opaque throughout.

9. 9

   Add lemon juice. Stir. The sourness should be pleasant and refreshing, not sharp.

10. 10

    Garnish with fresh coriander. Serve the thin sour broth poured over steamed rice.