Fish Cooked w/ Fiddlehead Ferns Recipe
Dhekia Tenga is a healthy, ethnic dish from Assam, India. This sour fish dish is cooked with foraged fiddlehead ferns and has many health benefits.
400g firm white fish, cut into portion size fillet
1 bunch fiddlehead ferns
2 medium tomatoes
100ml mustard oil
½ tsp fenugreek seeds
1 ½ tsp lemon juice or to taste
1 green chilly
Salt to taste
¼ tsp sugar
Fresh coriander leaves for garnishing.
Rub the fish pieces with salt and turmeric powder and set aside for 10 minutes.
Rinse the ferns thoroughly. Chop the ferns finely using the tender portion of stalks and leaves only.
Remove the seeds from the tomatoes and slice thinly. Slice the green chilly lengthwise. Chop the coriander leaves coarsely.
Heat the oil in a pan over medium heat. Fry the fish for about 4 minutes and leave them under cooked. Remove from the pan and keep aside until later.
Now heat the left over oil and add the fenugreek seeds to the pan. When the seeds start to splutter, remove them from the pan.
Put the sliced tomato and chopped ferns into the pan with turmeric and salt.
Cook for 5 minutes, stirring frequently. Pour 3 cups hot water into the pan and bring to a boil.
Put the half fried fish,sliced chilly in the pan and cook for about 10 minutes. Cook the liquid down until about 2 cups remain.
Stir in the lemon juice and sugar. Remove pan from heat after 2 minutes.
Sprinkle with coriander leaves. Serve warm with rice.