Phona Masor Tenga
Ingredients
- 1 packet of Phona mas
- 3 - 4 tbsp oil
- 5 cloves of garlic, grated
- 1 small onion, grated
- 1 tsp salt (adjust if necessary)_
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 7 - 12 dried Indian Jujube + some green tomatoes
- lemon juice (if desired)_
- water as needed
- coriander to garnish
Preparation
Prep your fish by removing the head using a knife or pair of scissors and then push out the guts (watch my highlight)
Rinse several times and leave to soak in salted water till it's time to cook
Soak the dried indian jujube and prep the sour fruit you're using
In a small pan heat the oil and add the grated garlic, brown this thoroughly
Next add the grated onion + salt, leave covered to cook till soft and translucent
Once soft add 1 tsp turmeric powder + 1 tsp coriander powder, saute for 2 mins
Add in the soaked jujube and sour fruit, cook over a low heat
Meanwhile rinse the phona and then add them to the pan, allow the fish to cook through for 3 - 4 mins until solid white in colour
Once opaque, add water to your desired consistency, remember the more water you add the more diluted the taste will be
Bring the pan to a boil and taste the gravy, if you feel you need more sourness, add some fresh or concentrated lemon juice and adjust the salt if needed too
Garnish with freshly chopped coriander and enjoy with plain rice!
