Masor tenga
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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
- Rub the fish with turmeric and salt. Lightly fry it in mustard oil and set aside.
- In the same oil, fry the fenugreek seeds until they darken. Add the tomatoes and chillies and cook until soft.
- Add the water and salt and boil for 5 minutes. Add the fish and simmer for 5–7 minutes.
- 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.