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Masor tenga

AI-drafted · awaiting admin review

A light, tangy Assamese fish curry soured with tomato, lemon or elephant apple.

Region: AssamOccasion: Everyday meal, especially summerTime: 30 minServes: 4Non-vegetarian

Ingredients

  • 500 g rohu fish pieces
  • 1 tsp turmeric
  • Salt to taste
  • 3 tbsp mustard oil
  • ½ tsp fenugreek seeds
  • 2 tomatoes, chopped
  • 1 tbsp lemon juice (or a few pieces of outenga, elephant apple)
  • 2 green chillies
  • 2 cups water
  • Coriander leaves

Method

  1. Rub the fish with turmeric and salt. Lightly fry it in mustard oil and set aside.
  2. In the same oil, fry the fenugreek seeds until they darken. Add the tomatoes and chillies and cook until soft.
  3. Add the water and salt and boil for 5 minutes. Add the fish and simmer for 5–7 minutes.
  4. Add the lemon juice off the heat. Garnish with coriander.

History

Tenga means sour. Sour dishes are a mainstay of Assamese cooking, made with tomato, lemon, outenga or kaji nemu.

Significance

A cooling dish for hot, humid summers. A traditional Assamese meal often ends with a tenga.

Sources