Masor Tenga (Assamese Sour Fish Curry)

'Tenga' means sour in Assamese. This thin, refreshing curry uses very few spices – mustard oil, fenugreek seeds, tomatoes and a squeeze of lemon – and lets the fish taste of itself. It is often the last dish of an Assamese meal to cool the body.

Video by Mindscope with Reshmi on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• gluten-free · dairy-free · Mild
• Famous in Assam

Ingredients

• 600 g rohu, carp or other firm fish in pieces
• 1 tsp turmeric
• 1 tsp salt
• 4 tbsp mustard oil
• ½ tsp fenugreek seeds
• 4 ripe tomatoes, chopped
• 2 green chillies, slit
• 1 tsp grated ginger
• juice of 1 lemon (or 2 tbsp dried mango/ou tenga)
• fresh coriander

Method

1. Rub the fish with half the turmeric and salt and fry lightly in hot mustard oil for 2 minutes per side. Set aside.
2. In the same oil fry the fenugreek seeds until dark brown.
3. Add tomatoes, ginger, green chillies and the rest of the turmeric and salt. Cook, mashing, for 8 minutes until the tomatoes are soft.
4. Add 500 ml water, bring to a boil and simmer for 5 minutes.
5. Add the fish and simmer for 5 minutes, then turn off the heat, add lemon juice and coriander and serve with rice.

Tip: Add the lemon only at the end so the curry stays fresh and not bitter.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.