Masor Tenga
Assam's beloved tangy fish curry - a light, refreshing dish perfect for everyday meals.
Prep Time
20 mins
Cook Time
35 mins
Servings
4
Difficulty
Easy
Ingredients
fish
curry
spices
Instructions
Marinate Fish
15 minsRub fish pieces with turmeric and salt. Let it rest for 15 minutes. This helps remove fishy odor and adds color.
Fry Fish
10 minsHeat mustard oil and lightly fry fish pieces on both sides until golden. Don't fully cook - just seal. Set aside.
Prepare Sour Element
10 minsIf using elephant apple, boil and extract juice. Or use lemon juice or tamarind pulp diluted in water.
Temper Spices
5 minsIn same pan, heat fresh mustard oil. Add panch phoron, dried chilies, and garlic. Fry until fragrant.
Add Tomatoes
10 minsAdd chopped tomatoes and turmeric. Cook until tomatoes break down and oil separates.
Make Gravy
15 minsAdd water and sour element. Bring to boil. Add fried fish and green chilies. Simmer for 10 minutes.
Chef's Tips
- Ou tenga (elephant apple) gives authentic sour flavor
- Don't stir too much or fish will break
- Gravy should be thin and soupy
- Serve hot with plain rice
- Best made fresh - doesn't store well
The Story Behind Masor Tenga
Masor Tenga is the most beloved fish curry in Assamese cuisine. "Masor" means fish and "Tenga" means sour - this light, tangy curry is a staple in every Assamese household.
The sourness can come from various indigenous ingredients like elephant apple, tomatoes, lemon, or even raw mango depending on the season.