Masor tenga means sour fish, and it is the curry Assamese families eat most often, especially in the hot, humid months. Sour food is believed to cool the body, and the souring agent changes with the season: ripe tomato, outenga (elephant apple), thekera (dried mangosteen), lemon, or kaji nemu, the long fragrant Assamese lemon.
Compared with most Indian fish curries it is thin, bright and simple. Rohu or another freshwater fish is fried lightly in mustard oil, then simmered in a tomato broth tempered with fenugreek seeds. There is no coconut, no heavy masala, only turmeric, green chillies and coriander. The soup is meant to be poured over rice.
At a glance
| Region | Assam |
|---|---|
| Cuisine | Assamese |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rohu fish / tomato / lemon / mustard oil |
Ingredients
- 500 g rohu steaks
- 1 tsp turmeric powder, divided
- 1 1/2 tsp salt, divided
- 4 tbsp mustard oil
- 1/2 tsp fenugreek seeds (methi)
- 4 ripe tomatoes, chopped
- 3 green chillies, slit
- 2 cups water
- Juice of 1 lemon (or 1/2 Assamese kaji nemu)
- 2 tbsp chopped coriander
Method
- Rub the fish steaks with 1/2 tsp turmeric and 1 tsp salt and set aside for 10 minutes.
- Heat the mustard oil in a kadhai until smoking, then lower to medium. Fry the fish for 2 minutes per side until lightly golden; they need not be fully cooked. Remove.
- In the same oil add the fenugreek seeds and fry for 10-15 seconds until they turn reddish brown; do not let them blacken.
- Add the tomatoes, remaining turmeric and salt. Cook on medium heat for 6-7 minutes, mashing with the spatula, until the tomatoes turn soft and pulpy.
- Pour in 2 cups water and add the green chillies. Bring to a boil and simmer for 3 minutes.
- Slide in the fried fish and simmer on low heat for 6-7 minutes until the fish is cooked through.
- Turn off the heat, stir in the lemon juice and coriander, and serve hot.
Tips
- Add the lemon only after switching off the heat; boiling makes it bitter.
- For outengar tenga, add a few pieces of elephant apple with the tomatoes and skip the lemon.
- Fried fenugreek should smell nutty – burnt seeds make the whole curry bitter.
Serve with
Plain steamed rice, with aloo pitika on the side.