Masor Tenga (Assamese Sour Fish Curry)
Local name: মাছৰ টেঙা
In short: A light, sour Assamese fish curry of tomato and lemon, with a hint of fenugreek bitterness. A thin, bright broth served over rice at lunch. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 255 kcal
Masor tenga is Assam's sour fish curry, a light broth that tastes of tomato and lemon, with a faint bitterness from fenugreek seeds. Tenga means sour in Assamese, and the dish is a regular on lunch plates, eaten with rice to refresh the palate after heavier dishes. Rohu is the usual fish, but any firm fish works. Add the lemon at the end so it stays bright and does not turn bitter.
Instructions
- Rub the fish with 1 tsp salt and 1/2 tsp turmeric and leave for 15 minutes. Pat dry.
- Heat 2 tbsp of the mustard oil in a wide pan until it just starts to smoke, then lower the heat to medium. Fry the fish for 1 to 2 minutes per side until lightly colored, then lift it out.
- Add the remaining 1 tbsp oil to the pan with the fenugreek seeds. When they darken slightly, after about 10 seconds, add the ginger and green chilies for 30 seconds.
- Add the tomatoes, 1/4 tsp turmeric and 1/2 tsp salt and cook for 6 to 8 minutes until the tomatoes break down completely.
- Pour in the water and bring to a boil. Slide in the fish and simmer gently for 8 minutes, until it is cooked through and flakes easily at 63°C (145°F).
- Turn off the heat, stir in the lemon juice and coriander and add salt if needed. Serve right away with steamed rice.
Tips
- Add the lemon juice off the heat. Long cooking turns it bitter. In Assam the sourness can also come from elephant apple or dried mango slices, but lemon works well.
- Keep the broth thin and light. It is meant to be spooned over rice and tastes best the day it is made.
Questions and answers
What does tenga mean?
Tenga means sour in Assamese. Masor tenga is a sour fish curry, usually soured with tomato and lemon or with local fruits such as elephant apple.
What fish can I use for masor tenga?
Rohu is common. Any firm fish steaks, such as cod or catfish, work well. Avoid delicate fish that fall apart in a thin broth.
Is masor tenga spicy?
It is mildly hot at most. The curry is more sour than spicy, and you can reduce or leave out the green chilies.
How long does it take to make Masor Tenga (Assamese Sour Fish Curry)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Masor Tenga (Assamese Sour Fish Curry)?
About 255 kcal per serving, with 27 g of protein, 5 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 5 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
