Assamese Recipes

Masor Tenga is a light, tangy Assamese fish curry, soured with tomato, green mango or elephant apple rather than heavy spices. This refreshingly simple curry reflects the Northeast's preference for lighter, less oil-heavy cooking styles.

Masor Tenga at a Glance CuisineAssamese CountryIndia MealLunch CourseMain / Curry Food TypeNon-Vegetarian DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving2 fish pieces with gravy Masor Tenga Ingredients 500g fish (rohu or similar), cut into pieces; 1/4 tsp turmeric (for marinating fish); 2 tomatoes, chopped; 1 small green mango or a handful of dried elephant apple, for sourness; 1 tsp mustard seeds; 2 green chillies, slit; a few fenugreek seeds; salt to taste; mustard oil; coriander leaves to garnish. How to Make Masor Tenga Marinate the fish pieces with turmeric and salt; let sit for 10 minutes. Heat mustard oil in a pan until it just begins to smoke, then lightly…