Masor Tenga

M asor Tenga is a traditional Assamese fish curry dish that has a strong tangy undertone. Tenga, in the local language, stands for sour and masor means fish. The dish is quite simple to prepare and thus makes a frequent appearance on the menus of local households. Masor Tenga can be made all year round, although the sour element is provided by lime juice during summer, and tangy tomatoes or wood apple during winters.

The apt combination for Masor Tenga is with a bowl of steaming white rice and eggplant fritters. The rice of course must be Joha rice, the local variant that consists of small and fragrant grains. Depending on your spice tolerance, a green chilli might also be served on the side, to bite into and undercut the tanginess of the fish curry. 

The unique quality about Masor Tenga is that it acts as a coolant during the summers and a digestive during the winters. The generous use of kokum or tomatoes in the dish makes it a favourite for the days when the mercury is particularly sweltering. It is healthy and light, as opposed to rich, oily fare.

The preferred choice of fish for the dish is Rohu (Rui, as it is locally known). These fish fillets are marinated with salt and turmeric before being sauteed. The semi fried fish is then placed in a tomato curry and is allowed to seep in the gravy so that it may absorb all the flavours and become succulent. Fenugreek (methi seeds), mustard seeds and in some households, panch phoran, are used for the tempering. 

Apart from the souring agents mentioned earlier, you will also find specific ingredient variations in the preparation of this homestyle fish curry. Among them are "kazi nemu juice (thick skinned elongated lemon), thekera (dried garcinia pedunculata), ou tenga (or elephant apple, another name for wood apple) and kon bilahi (cherry tomatoes)". Bite-sized potato chunks and gourds add volume to the dish and feed more mouths. 

Some cooks like to include fresh herbs and leafy produce in the curry, to amp up the nutritional quotient. Suka xaak, spinach, tenga mora (roselle leaves), tengesi (sorrel) are all common additions. Moreover, depending on the season, you may also encounter some raw mango in the dish.

Like a lot of Assamese dishes, the Masor Tenga is cooked with simple and fresh ingredients, and the cooking method too is relatively fuss-free and quick.