Seafood is a treasure in Assamese cuisine and the local recipes make use of fresh river fish in a number of ways. Masor Tenga, a staple fish curry, highlights the unique aspects of Assamese cuisine and the use of the regional souring agents for an inimitable flavour.
Masor Tenga is Assam’s beloved tangy fish curry that perfectly captures the essence of the region’s simple yet flavourful cooking. This iconic fish curry represents everything emblematic of Assamese cuisine. Simplicity, freshness, and an incredible depth of flavour created with just a handful of local or even foraged ingredients.
The word ‘tenga’ means ‘sour’ in Assamese, and this tangy curry takes that description very seriously. Communities across the state, regardless of their tribal background or regional traditions enjoy masor tenga, made with locally available ingredients to recreate the signature sour notes.
What makes Masor Tenga truly special in the world of Indian curries is its refreshing quality. Unlike the creamy, often heavy, spice-laden curries from other regions, this dish relies on the natural sweetness of river fish and the bright acidity from elephant apple, tomatoes or lemon. The cooking philosophy behind this
Read MoreThoroughly wash and clean the fish fillets, then pat them completely dry with kitchen paper. Sprinkle salt and turmeric powder over the fillets, tossing them to ensure even coating. Set aside for 10-15 minutes.
Heat mustard oil in a wok or heavy-bottomed pan until it begins to smoke. Carefully slide in the seasoned fish fillets and lightly brown on both sides for 1-2 minutes total. Avoid over-frying as this will dry out the fish. Remove and set aside.
For a smoother gravy, blanch the tomatoes in boiling water for 2-3 minutes, peel off the skin, then puree and strain to remove seeds. Alternatively, simply chop the tomatoes finely for a more rustic texture.
Remove excess oil from the wok, leaving about 1 tablespoon. Add brown mustard seeds and fenugreek seeds, allowing them to splutter for a few seconds. Take care not to let them burn.
Add the slit green chillies and prepared tomatoes. Stir continuously for 3-4 minutes until the raw tomato smell disappears. Add salt and remaining turmeric powder.
Cover and simmer the tomato mixture for 4-5 minutes. Pour in 1 cup of water and bring the mixture to a gentle boil.
Gently lower the fish fillets back into the simmering gravy. Cover and cook for 5-7 minutes, allowing the flavours to meld. The consistency should coat the back of a spoon.
Add fresh lime juice and chopped coriander leaves. Simmer for another minute, then taste and adjust seasoning. Serve immediately with steamed rice.
Yes, bone-in fish pieces work well, though fillets give a more refined presentation.
Add a pinch of sugar to enhance the tomato flavour, or use good-quality tinned tomatoes.
The fish should flake easily when tested with a fork but still hold its shape.
It’s best served fresh, but can be gently reheated. The flavours actually develop beautifully overnight.
Lime juice gives a sharper, more authentic tangy flavour that’s traditional in Assamese cooking.
Simmer uncovered for a few extra minutes to reduce, or cook the tomatoes longer initially.
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