Masor Tenga

Clean the rohu fish steaks thoroughly, removing any scales. Rub with 2 g turmeric and 3 g salt, and set aside for 10 minutes.

Heat mustard oil in a kadai over high heat until it reaches smoking point, then reduce to medium. This removes the raw pungency of the oil.

Fry the marinated fish pieces in the hot oil for 3–4 minutes per side until lightly golden. Remove and set aside.

In the same oil, add fenugreek seeds and let them splutter for 20 seconds — they should turn slightly dark but not burnt.

Add slit green chillies and grated ginger. Sauté for 1 minute.

Add roughly chopped tomatoes and cook for 5–6 minutes until they break down into a soft pulp.

Add remaining turmeric powder and stir well. Pour in 400 ml of water and bring to a boil.

Add the fried fish pieces back into the pan. If using elephant apple (ou tenga), add the slices now; if using lemon, add the juice at the end.

Simmer on medium heat for 8–10 minutes until the broth is light, tangy, and the fish is cooked through.

Taste and adjust salt. The curry should be thin, sour, and refreshing — not thick or heavily spiced.

Garnish with fresh coriander leaves and serve hot with steamed rice.