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Masor Tenga is a quintessential dish in Assamese cuisine, known for its delicate and tangy flavours. This fish curry, where "Tenga" means sour and "Masor" means fish, is a staple in both summer and winter meals across Assam.
The best way to enjoy Masor Tenga is with hot, steaming Joha rice (fragrant, small-grained rice from Assam) and a side of crisp fritters, like eggplant or pumpkin.
Ingredients for Masor Tenga
P Mark Mustard Oil: 2 tbsp
Rohu fish: 4-5 fillets (each about 100 gm)
Ripe tomatoes: 4-5
Green chilies: 2 (slit)
Fresh lime juice: 1 tbsp
Turmeric powder: 1 tsp
Fenugreek seeds: ½ tsp
Brown mustard seeds: ½ tsp
Salt: According to taste
Fresh coriander (chopped)
Method for Masor Tenga
Rinse, clean, and pat dry the fish fillets. Sprinkle with salt and 1 tsp turmeric powder, and toss to ensure even coating.
Heat 2 tbsp mustard oil in a wok until it’s smoking hot. Add the fish fillets and lightly sear them on both sides for 1-2 minutes. Avoid over-frying to retain moisture.
For a smoother sauce, blanch the tomatoes, peel off the skins, puree them, and strain to remove seeds. Remove excess oil from the wok.
Add brown mustard seeds and fenugreek seeds, allowing them to crackle for a few seconds without burning.
Add the slit green chilies and fresh tomato puree. Stir until the raw smell of the tomatoes fades.
Add salt and the remaining turmeric powder. Cover and simmer for a few minutes.
Pour in 1 cup of water and bring to a boil.
Gently place the fish fillets into the gravy. Cover the wok and simmer for another 5-7 minutes.
For a thicker consistency, simmer until the sauce lightly coats the back of a spoon.
Add fresh lime juice and chopped coriander leaves to the curry. Simmer for another minute.
Transfer to a serving dish. Your Masor Tenga is ready!
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