Masor Tenga
A light, tomato-soured fish curry that closes an Assamese meal, prized for its clean, appetite-refreshing sourness.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Earthen or aluminium pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 210 kcal
Instructions
- 1
Rub the fish pieces with turmeric and a little salt. Fry lightly in mustard oil until just firm, then set aside.
- 2
In the same oil, sizzle the fenugreek seeds until they darken slightly.
- 3
Add chopped tomatoes. Cook until they turn soft and pulpy.
- 4
Pour in about 500 ml water and bring it to a boil.
- 5
Slide in the fried fish pieces and slit green chillies.
- 6
Simmer gently for 8–10 minutes until the fish is cooked through and the broth smells fragrant.
- 7
Add lemon juice for extra sourness if the tomatoes are not tart enough. Adjust the salt to taste.
- 8
Top with chopped coriander and serve hot with steamed rice.
Chef's tips
Do not fry the fish for too long or it will become dry once simmered. You can also use elephant apple or lemon instead of tomato for sourness.
Ingredient substitutions
- tomato → elephant apple (outenga) or raw mango
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stove without a rolling boil.
Common mistakes to avoid
- •Overcooking the fish, which causes it to break apart in the thin broth.
Serving suggestions
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