There is something weird going on with our taste buds lately when it comes to fish. Lisa has made two of the most fantastic dishes back-to-back and while I have come as close to one can in terms of falling in love with a food, Lisa has not had quite the same reaction. I think it comes down to where your expectations are set. This adventure has raised the bar for us, maybe a little more for Lisa.Fish tenga is a light and sour fish curry from northeast India. We used salmon for this with some tomatoes and potato. Thinking it over, we think we would have used sweet potato rather than a regular yellow potato. This was made based on a G. Ramsey recipe. There is a seemingly better recipe on healthy living India's web-site, which offers a spicy version of the dish.
http://www.healthylivingindia.org/2009/03/fish-tenga-recipe-spicy-tomato-fish.html
We will give this one a go and see if there is a desirable difference.
Cheers.
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Fish Tenga
from Gordon Ramsay's Great Escape
4 salmon steaks
sea salt and freshly ground black pepper
5 tbsp of mustard oil
some coriander
2 green chillies (no seeds and chopped)
ginger to taste
5-6 garlic cloves (peeled and chopped - I would have gone with more garlic on this one)
1 tsp of ground tumeric
200 ml of H2O
1 large potato
4 tomatoes
Some fancy caster sugar as a way to pep this up, I don't think it needs it.
To cook:
Rub the steaks with salt and pepper, heat the oil in a pan and cook the steaks for about 2 minutes on each side. You will want to brown them.
The ingredients can be blended in a bowl or mixer and then used as a paste. You will want to add this mix to the fish and allow it to simmer for a bit with the tomatoes and potato added in (say 10-15 minutes).
