Masor Tenga (Assamese Sour Fish Curry)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Masor Tenga is a light, tangy fish curry that is commonly described as a much-loved everyday dish of Assam. The sourness traditionally comes from tomato, lemon or other local souring ingredients, and the broth is thin rather than thick, with little spice beyond turmeric and a few seeds. Assam, in India’s northeast, is commonly known for its tea, rice, fish and greens, and for cooking that tends to be lightly spiced and relies on simple techniques and fresh local ingredients. Read more in Indian regional cuisines.

It is usually eaten with plain steamed rice, and many families prepare it a little differently, so treat this as a starting point.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Jahra Tasfia Reza on Pexels; Photo 2: Jahra Tasfia Reza on Pexels; Photo 3: Masuma Rahaman on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Masor Tenga (Assamese Sour Fish Curry)

Author: KP Cooking Method: Simmering Cuisine: Assam, Indian Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Non Vegetarian

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4

Description

Masor Tenga: a light, tangy Assamese fish curry with tomato, lemon and turmeric, usually served with steamed rice. Gluten-free and dairy-free.

Ingredients

Servings

• 500 g firm fish steaks (such as rohu, carp or cod) (cut into pieces)
• ¹⁄₂ tsp turmeric (ground, divided)
• 1 tsp salt (divided)
• 2 tbsp oil (neutral or mustard oil)
• ¹⁄₂ tsp fenugreek seeds (whole)
• 2 tomatoes (medium, chopped)
• 2 green chilies (slit, to taste)
• 3 cups water (about 720 ml)
• 1 lemon (juice, about 2 tbsp)
• 2 tbsp cilantro (coriander) leaves (chopped)

Instructions

1. Rub the fish with half of the turmeric and half of the salt and set aside for 10 minutes.
2. Heat 1 tbsp of the oil in a pan over medium heat. Lightly fry the fish pieces for 1 to 2 minutes per side until just firm, then remove to a plate. They do not need to cook through.
3. In the same pan add the remaining oil and the fenugreek seeds. Cook for 20 to 30 seconds until fragrant but not dark.
4. Add the tomatoes, green chilies, remaining turmeric and salt. Cook for 5 to 6 minutes until the tomatoes are soft and broken down.
5. Pour in the water and bring to a gentle boil. Simmer for 5 minutes.
6. Return the fish to the pan. Simmer gently, without stirring too much, for 6 to 8 minutes until the fish is opaque and flakes easily (63 C / 145 F).
7. Turn off the heat, stir in the lemon juice, scatter over the cilantro and serve with steamed rice.

Note

Add the lemon juice at the end to keep the flavor bright. Fish should reach 63 C / 145 F. Use a firm fish so it does not break apart. Regional recipes vary by family.