Ou Tenga Masor Anja

1. 1

   Step 1

   • a.Prepare the elephant apple and fish
   • b.Wash the Ou Tenga (elephant apple), cut it into thin slices. In a small pot, add the slices with 1 cup of water and boil for 10-12 minutes until tender. Lightly mash the pieces and set aside with the water.
   • c.Clean the fish pieces. Pat them dry and marinate with 1/2 tsp of salt and 1/2 tsp of turmeric powder. Let it rest for 10 minutes.
2. 2

   Step 2

   • a.Fry the fish
   • b.Heat mustard oil in a kadai or pan over medium-high heat until it is lightly smoking.
   • c.Carefully place the marinated fish pieces in the hot oil. Fry for 2-3 minutes per side until they are light golden brown. Do not overcrowd the pan; fry in batches if needed.
   • d.Remove the fried fish and set aside on a plate.
3. 3

   Step 3

   • a.Make the curry base
   • b.In the same oil, reduce the heat to medium. Add the panch phoron and let the seeds splutter for about 30 seconds.
   • c.Add the chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
   • d.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4. 4

   Step 4

   • a.Build and simmer the curry
   • b.Add the boiled and mashed Ou Tenga along with its water to the pan. Add the remaining 1/2 tsp of turmeric powder and 1 tsp of salt. Stir well and cook for 2 minutes.
   • c.Pour in 2 cups of warm water and bring the curry to a rolling boil.
   • d.Gently slide the fried fish pieces into the boiling curry. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the fish to absorb the tangy flavors.
5. 5

   Step 5

   • a.Garnish and serve
   • b.Turn off the heat. Garnish with freshly chopped coriander leaves.
   • c.Let the curry rest for 5 minutes before serving.
   • d.Serve hot with steamed white rice.

Cuisines we love