Bilaahi Tengar Maasor jul (Fish with tangy tomato curry)

Masor Tenga (Tangy Fish Curry) is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent which lends the dish a tart tangy taste. In this recipe nice red tomatoes are the souring agent .
 

Ingredients:
 
Rohu fish: 4 pieces
Nice red ripe tomatoes: 4-5 medium sized  (cut them into thin wedges)
Onion: 1 small grated
Garlic and Ginger grated : 1 tbsp
Turmeric powder : 1 tsp
Garam Masala: 1/2 tsp
Cumin powder: 1/2 tsp
Bay Leaf : 1
Dry red chilli: 1
Cumin seed: 1tsp
White Mustard Seed: 1 tsp
Mustard Oil: 4-5 tbsp.
Juice of 1 lime
Salt to taste
Fresh coriander leaves for garnishing
Water required for curry



Method:
Rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt and marinate with a dash of lime for 5 minutes. Heat the oil in a deep bottomed pan and fry these fish pieces. Reserve the oil.
 
For the curry:
In the same oil, add the bay leaf, red chilli, white mustard seed and cumin seed. Once the seeds start to splutter, add the onions, ginger & garlic.  Now add the 1/2 tsp turmeric powder and a pinch of salt, cumin powder and mix them. Now add the tomatoes and stir well.. Cook the tomatoes covered with a lid in low flame till the tomatoes are cooked and mushy. Now pour some water and bring the curry to a boil. Add the fish and garam masala powder and stir continuously till the curry gets a little thicken. Now add 1/2 tsp of lime juice and mix.
Add chopped coriander and simmer for a few seconds. Transfer to a bowl and serve hot with rice.