By Ujjainee Roy
August 27, 2024
Assamese cuisine is known for its simplicity and use of fresh, locally sourced ingredients, reflecting the rich biodiversity of the region. Assam-style fish curry, also known as "Masor Tenga," is a quintessential dish that showcases the unique flavors of Assamese cooking. The word "Tenga" means sour in Assamese, and this curry is characterized by its tangy taste. Let's break down the recipe.
– 500g fish (Rohu, Catla) – 2 medium-sized tomatoes – 1 potato, peeled – 2-3 green chilies, slit – 1 tablespoon mustard oil – 1 teaspoon turmeric powder – 1 teaspoon red chili powder – 1 teaspoon panch phoron – 1 bay leaf – 1 teaspoon ginger paste – 2-3 dried Thekera (or 1 tablespoon lemon juice) – Salt to taste – Fresh coriander leaves
Clean the fish pieces and marinate them with turmeric powder and a little salt. Set aside for 15-20 minutes. Heat mustard oil in a deep pan or kadhai until it starts to smoke slightly. Reduce the heat and fry the fish pieces until they are golden brown on both sides.
In the same pan, add a little more mustard oil if needed. Add panch phoron and bay leaf. Add the potato wedges (if using) and sauté them until they start to turn golden. Then add the chopped tomatoes, green chilies, and ginger paste.
Add turmeric powder, red chili powder, and salt. Stir well to mix the spices with the tomatoes and potatoes. Add about 2 cups of water. If using Thekera, add it now. Bring the mixture to a boil, then reduce the heat
Gently slide the fried fish pieces into the simmering curry. Let them cook in the curry for 5-7 minutes, allowing the fish to absorb the flavors. Check the seasoning and adjust the salt.