Masor Tenga (assamese Style Fish Tenga)

Masor Tenga is a traditional fish curry from the North East Indian state of Assam. It is known for its tangy and refreshing flavors, making it a popular dish in Assamese cuisine.

Masor Tenga (assamese Style Fish Tenga)

Ingredients

  • 500g fish (preferably rohu or catla)
  • 2 tomatoes, chopped
  • 1 onion, sliced
  • 2-3 green chilies, slit
  • 1-inch ginger, julienned
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon mustard oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon tamarind paste
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
  2. Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
  3. In the same pan, add mustard seeds and let them splutter. Add sliced onions, green chilies, and ginger. Saute until the onions turn translucent.
  4. Add chopped tomatoes and cook until they turn mushy.
  5. Add tamarind paste and 2 cups of water. Bring to a boil.
  6. Gently slide in the fried fish pieces and simmer for 5-7 minutes.
  7. 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
300 per serving
Carbohydrates
10g
Protein
25g
Fat
15g

Supplies

Pan Spatula Bowl for marination

Tools

Knife Cutting board Stovetop

Serving suggestions

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

Tips & tricks

For a more authentic flavor, use mustard oil and mustard seeds in the recipe.

Cost

$15