Masor Tenga (assamese Style Fish Soup)

Masor Tenga is a traditional Assamese fish soup known for its tangy and refreshing flavors. This light and flavorful dish is a staple in Assamese cuisine and is perfect for a comforting meal.

Masor Tenga (assamese Style Fish Soup)

Ingredients

  • 4 pieces of fish (preferably Rohu or Catla)
  • 2 tomatoes, chopped
  • 1 potato, sliced
  • 1 onion, sliced
  • 2-3 green chilies, slit
  • 1-inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon mustard oil
  • Salt to taste
  • 4 cups water
  • Fresh coriander leaves for garnish

Instructions

  1. Heat mustard oil in a pot over medium heat.
  2. Add the sliced onion and sauté until translucent.
  3. Add the chopped tomatoes, green chilies, and grated ginger. Cook until the tomatoes are soft.
  4. Add turmeric powder and stir well.
  5. Add water and bring it to a boil.
  6. Add the fish pieces and sliced potato. Season with salt.
  7. Cover and cook for 10-12 minutes or until the fish and potatoes are cooked through.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
10g
Protein
25g
Fat
8g

Supplies

Pot Spoon Knife Cutting board

Tools

Stove

Serving suggestions

Masor Tenga pairs well with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For a more tangy flavor, you can add a small piece of dried kokum or tamarind pulp to the soup.

Cost

$5