Kordoi Tenga (Star Fruit Sour Curry)
A light, tart sour curry made with kordoi (star fruit), a seasonal fruit used across Assamese homes as a natural souring agent for fish tenga.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9 g
- carbs
- 7 g
- fibre
- 2 g
- protein
- 17 g
- calories
- 180 kcal
Instructions
- 1
Rub the fish with turmeric and salt. Fry it briefly in shallow mustard oil, then set aside.
- 2
In the same oil, sizzle the fenugreek seeds until they turn slightly dark.
- 3
Add the sliced star fruit. Fry and stir it gently for a couple of minutes.
- 4
Pour in about 400 ml water and bring it to a boil.
- 5
Cook gently until the star fruit softens and releases its sourness into the broth.
- 6
Add the fried fish and slit green chillies. Simmer for another 6–8 minutes.
- 7
Add more salt to taste. Serve hot with steamed rice.
Chef's tips
Choose firm, ripe star fruit. This gives the best balance of tartness without being too bitter.
Ingredient substitutions
- star fruit → raw mango or tomato
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently without a hard boil.
Common mistakes to avoid
- •Using overripe star fruit, which makes the dish too sweet and ruins the sour flavour.
Serving suggestions
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