Masor Tenga is one of the most traditional and beloved fish curries of Assam, known for its aromatic and refreshing taste. This light
and flavorful dish is a staple in Assamese homes and is often served for lunch, especially during the summer months. The word “tenga”
means sour, which highlights the distinguishing feature of this dish: its tangy taste, often derived from ingredients such as tomatoes, kharissa (fermented bamboo shoots) or dried elephant apples (or tenga).
If you are a lover of aromatic and mild fish curries, Masor Tenga is a must-try, offering a unique taste of Assamese cuisine that is
both simple and delicious.
What Makes Masor Tenga Special?
The beauty of Masor Tenga lies in its simplicity. It requires minimal ingredients but delivers a burst of flavour that is both
refreshing and satisfying. Unlike many heavy curries, this fish curry is gentle on the stomach and is known for its subtle yet rich acidity. Traditionally, Assamese people enjoy this dish with piping hot rice, making it the perfect meal to cool down on hot summer
days.
Health Benefits of Masor Tenga
- Low-Calorie Dish: Masor Tenga is a light and low-calorie fish curry, making it a healthy option for those watching their diet.
- Rich in Omega-3: The fish used in this dish is a great source of omega-3 fatty acids, which are essential for heart health.
- Digestive Benefits: The sourness in the dish, derived from tomatoes or other souring agents like ou tenga, aids in digestion.
- Nutrient-Rich: Tomatoes, one of the key ingredients, are packed with antioxidants and vitamins A and C.
Ingredients for Masor Tenga
The ingredients required to make Masor Tenga are simple and readily available. Here’s what you need:
Main Ingredients:
- Fish – 4 pieces (Rohu, Catla, or any freshwater fish)
- Tomatoes – 2 large, chopped
- Turmeric powder – 1/2 teaspoon
- Mustard oil – 2 tablespoons
- Salt – to taste
For the Tempering:
- Fenugreek seeds – 1/2 teaspoon
- Dried red chilies – 1-2
- Green chilies – 2-3 (slit)
Optional Sour Agents:
- Ou tenga (elephant apple) – 1-2 pieces (if available)
- Lemon – 1/2 (if additional sourness is needed)
How to Make Masor Tenga: Step-by-Step Recipe
Step 1: Preparing the Fish
- Clean and wash the fish pieces thoroughly. Pat them dry with a paper towel.
- Rub the fish with turmeric powder and salt, and let it sit for about 10 minutes.
- Heat mustard oil in a pan until it starts smoking, then lower the heat and fry the fish pieces until golden brown
on both sides. Set them aside.
Step 2: Preparing the Tenga (Tangy Curry)
- In the same pan, heat a little more mustard oil if needed. Add the fenugreek seeds and dried red chilies. Let them splutter for a few seconds.
- Add the chopped tomatoes and cook until they soften and start breaking down into a pulp.
- Once the tomatoes are cooked, add a little water and bring the mixture to a boil. If you’re using ou tenga (elephant apple), add it at this stage and let it cook in the curry to infuse the tangy flavor.
- After 5-7 minutes of simmering, gently add the fried fish pieces into the curry.
- Cover and let the fish simmer in the curry for another 10-12 minutes until it’s cooked through and the tangy flavors are well absorbed.
Step 3: Adjusting the Sourness
- Taste the curry and adjust the sourness as needed. You can squeeze in some lemon juice or add more ou tenga for a stronger tangy flavor.
- Finish by adding slit green chilies for a slight heat, if desired.
Step 4: Serving the Masor Tenga
Once the fish is tender and the curry has reached the desired tangy level, remove from heat and serve hot with steamed rice.
Tips for the Perfect Masor Tenga
- Choice of Fish: Traditionally, freshwater fish like Rohu or Catla are used for this dish. These fish
absorb the tangy flavors well. - Control the Sourness: The sourness of the dish can be adjusted based on personal preference. If
you like a mild tang, stick with tomatoes. For a more robust tang, add ingredients like ou tenga or lemon. - Freshness is Key: Since this dish relies on simple ingredients, the freshness of the fish and
vegetables plays a vital role in the final flavor.
Variations of Masor Tenga
- Ou Tenga Masor Tenga: This variation uses ou tenga (dried elephant apple) as
the
souring agent, giving the dish a slightly different but equally delicious tangy flavor. - Kharissa Masor Tenga: In some regions, kharissa (fermented bamboo shoots) is
added to the curry for a distinct sourness, which pairs beautifully with the fish. - Lemon Masor Tenga: Some people prefer adding a touch of lemon juice towards the end of the cooking
process for a zesty finish.
Why Masor Tenga is a Must-Try Assamese Dish
- Authentic Assamese Flavors: If you want to experience the true essence of Assamese cuisine,
Masor Tenga is one of the best dishes to start with. The tanginess, combined with the lightness of the curry, makes it a refreshing change from heavier curries. - Healthy and Nutritious: This dish is not only tasty but also packed with health benefits, thanks
to the nutrient-rich fish and antioxidant-loaded tomatoes. - Perfect for Summers: The tangy and light nature of this dish makes it ideal for hot summer days when
heavy meals feel overwhelming.
Final Thoughts
Masor Tenga is more than just a fish curry; it reflects the simplicity of Assamese cuisine, with its emphasis on natural flavours
and traditional cooking methods. Whether you are exploring Assamese cuisine for the first time or looking to relish a favourite,
Masor Tenga delivers the perfect balance of acidity and freshness. Serve with steamed rice for a wholesome and authentic meal that
is sure to please your taste buds.
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