Masor Tenga (Sour Fish)

Instructions

1. 01

   Season the fish

   Rub the fish with half the turmeric and salt, then rest for 10 minutes.

2. 02

   Lightly fry

   Heat mustard oil and shallow-fry the fish until lightly golden on both sides. Remove before it dries out.

3. 03

   Cook the sour base

   Leave 1 tablespoon oil in the pan. Add mustard and fenugreek seeds, then tomatoes, remaining turmeric, chillies, and salt. Cook until pulpy.

4. 04

   Build the broth

   Add warm water and simmer for 5 minutes so the broth becomes light and fragrant.

5. 05

   Finish with fish and citrus

   Slide in the fish and simmer gently for 5 minutes. Turn off the heat before stirring in lemon juice and coriander.