Masor Tenga
Assamese Tangy Fish Curry
Masor Tenga is a beloved and traditional Assamese fish curry known for its light, tangy, and flavorful profile. This dish typically features pan-fried fish simmered in a zesty gravy made with tomatoes, and sometimes other souring agents like lemon or outenga (elephant apple). It's a staple in Assamese thalis, celebrated for its simplicity and refreshing taste, making it a perfect dish for any season.
🧂 Ingredients
- 500 g Rohu or Katla fish fillets
- 1.5 tsp Turmeric powder
- to taste Salt
- 4 tbsp Mustard oil
- 0.5 tsp Fenugreek seeds
- 2 large Tomatoes, peeled and cubed
- 3 Green chilies, slit
- 1.5 cups Water
- 1 tbsp Lemon juice
👨🍳 Instructions
- 1
Wash and clean the fish fillets. Pat them completely dry with paper towels. Season the fish with 1 tsp turmeric powder and salt. Let it marinate for 10-15 minutes.
💡 Tip: Drying the fish thoroughly helps prevent oil splatter during frying. - 2
Heat mustard oil in a wok or heavy-bottomed pan until it begins to smoke. Carefully add the seasoned fish fillets and lightly brown on both sides for 1-2 minutes. Remove and set aside.
💡 Tip: Avoid over-frying the fish at this stage, as it can become dry. - 3
Remove excess oil from the wok, leaving about 1 tablespoon. Add fenugreek seeds and let them splutter for a few seconds. Add the slit green chilies and cubed tomatoes. Stir continuously for 3-4 minutes until the raw tomato smell disappears.
💡 Tip: Be careful not to burn the fenugreek seeds. - 4
Add the remaining 0.5 tsp turmeric powder and salt to the tomato mixture. Stir well and cover. Simmer for 4-5 minutes.
💡 Tip: This step allows the tomatoes to soften and release their juices. - 5
Pour in 1.5 cups of water and bring the mixture to a gentle boil. Adjust seasonings if needed.
💡 Tip: The amount of water can be adjusted based on desired gravy consistency. - 6
Gently lower the fried fish fillets back into the simmering gravy. Cover and cook for 5-7 minutes, allowing the flavors to meld.
💡 Tip: Ensure the fish is cooked through and flakes easily. - 7
Stir in 1 tbsp of lemon juice just before serving. Serve hot.
💡 Tip: Adding lemon juice at the end preserves its fresh, tangy flavor.
💡 Pro Tips
- ✓For a smoother gravy, blanch the tomatoes in boiling water, peel, puree, and strain to remove seeds.
- ✓Other souring agents like outenga (elephant apple) can be used instead of or in addition to lemon juice.
- ✓Optional vegetables like sliced potatoes or bottle gourd can be added.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of panch phoron (a Bengali five-spice mix) to the tempering for added aroma.
- For a spicier version, add more green chilies or a pinch of red chili powder.