Pithagurir Tenga (Rice powder Tenga)

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Pithagurir Tenga (Rice powder Tenga)


  • Fish: 6 pieces
  • Salt and turmeric powder: to rub on the fish pieces
  • Oil: for frying the fish pieces
  • Rice powder: 1 tbsps
  • Hot water: 600 ml
  • Turmeric powder: ½ level tsp
  • Mustard oil: 1 tbsp
  • Fenugreek seeds: a pinch
  • Crushed garlic (optional): 4 pods
  • Dry cocum (Thekera): 6
  • Sugar: ½ tsp
  • Salt: to taste
  • To garnish: coriander leaves


    • Soak the cocum in half cup of warm water for half an hour.
    • Mash the cocum with finger tips.
    • Clean, wash and drain the fish.
    • Rub it with salt and turmeric powder. Keep covered for 5 minutes.
    • Heat oil in a karahi. Half fry the fish pieces.
    • Keep the fried fish on a paper napkin to drain excess oil.
    • Mix the rice powder with a little water. Add it with the hot water.
    • Add salt, sugar and turmeric powder to it.
    • Heat fresh mustard oil. Add fenugreek seeds and crushed garlic.
    • When the seeds are red add the hot mixture to the karahi.
    • Bring to boil. Cover and simmer for 5 minutes.
    • Add fish. Cook until the fish is soft. Add cocum juice. Stir.
    • Serve Pithagurir Tenga with steamed rice.
    • Enjoy with a green chilli.

    Notes: If cocum is unavailable can add 1 ½ tbsps lemon juice.

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