Masor Tenga

Clean and cut the Rohu fish into 4-5 pieces. Marinate the Rohu fish pieces with 2 grams of salt and 2 grams of turmeric powder for 15 minutes.

Heat 30 grams of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Lightly fry the marinated Rohu fish pieces until golden brown on both sides. Remove the lightly fried Rohu fish and set aside.

In the same pan, add the remaining 20 grams of mustard oil. Once hot, add fenugreek seeds and let them splutter.