In today's lunch, which was a weekend special, I wanted to have something sour but at the same time little bit less spicy. So I prepared one Assamese dish which fulfilled all my expectations.
Tengra Fish - 4 cleaned tengra () Fish
Turmeric - 1 Tb spoon
Green chilies, Chopped - according to taste
Onion - 1 (small, chopped)
Jeera - 1/2 tea spoon (optional)
Jeera powder - a pinch
Dhania powder - 1/4th tea spoon
Salt to taste
The most important thing - Thekera
1. Put the "thekera" in a cup of water. A piece of thekera will give you one bowl of curry to serve one person.SO soak as much as you want. Keep for about 1/2 hour. For better tangy taste you can soak it whole nighte.
2. Mix the turmeric and salt with the fish. Fry the fish in oil lightly. Remove from pan.
In the same pan, Remove the extra oil, leaving about a table spoon behind and add onion; make the heat low.
3. When onion will be soft, add jeera. Put green chillies, jeera powder, dhania powder, turmeric powder & salt.
4. When fried, put the cup of water with "Thekera". Add extra cups of water (depending on the number of "Thekera" used). When it comes to boil, add fried fish and reduce flame
5. Let it simmer for some time (10-15 minutes), till the juice gets cooked and a tangy flavor comes out.
6. Garnish & serve with rice.