Outenga Tenga (Elephant Apple Sour Curry)
A distinctive sour curry made with outenga (elephant apple), a native Assamese fruit, cooked with fish for a tart, fragrant tenga.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 190 kcal
Instructions
- 1
Rub the fish with turmeric and a little salt. Fry lightly in mustard oil for a short time, then set aside.
- 2
In the same oil, sizzle fenugreek seeds until they turn darker.
- 3
Add the sliced elephant apple. Fry gently for 2–3 minutes.
- 4
Pour in about 500 ml water and bring to a boil. Simmer gently until the elephant apple softens and turns tender.
- 5
Add the fried fish pieces and slit green chillies.
- 6
Simmer for another 8–10 minutes. Cook until the fish is done and the sauce turns light and tangy.
- 7
Stir in sugar to balance the sharp sour taste. Adjust the salt to your liking.
- 8
Serve hot with steamed rice as the final course of the meal.
Chef's tips
Underripe elephant apple can taste very sour and slightly dry, so adjust the sugar to balance it. It is mostly available during winter months.
Ingredient substitutions
- elephant apple → raw mango or tomato when outenga is unavailable
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently without a hard boil.
Common mistakes to avoid
- •Using hard, unripe outenga (elephant apple) without cooking it longer, leaving it tough and undercooked.
Serving suggestions
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