Fish and Tomato Tenga

Recipe by
Total Time:
60-90 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1/2 kg- fish, cleaned, washed, and smeared with turmeric and salt and lightly fried
  • 1/2 kg - ripe red tomatoes
  • 1 tbsp - boiled and mashed potatoes
  • 2 tbsp - mustard oil
  • 1 tsp - fenugreek seed
  • 2 tsp - onions, finely chopped
  • 400 ml - water
  • A bunch - coriander leaves ,washed and chopped fine
  • 2 -green chillies
  • Salt to taste
  • 1/2 tsp - turmeric
  • 1/2 tsp - sugar
  • 1 tbsp - lemon juice

How to Make Fish and Tomato Tenga

  • Heat oil in a pan and saute fenugreek seeds and onions for a min
  • Add mashed potatoes and fry till light yellow
  • Add tomatoes, turmeric, salt and fry until the moisture evaporates
  • Add some water and boil
  • Add the fried fish
  • Cover the pan and simmer for about 10 minutes
  • Add chopped coriander, green chillies and sugar. Simmer for 1 min.
  • Add lemon juice and transfer to a serving dish
  • Serve hot with steamed rice

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