Imagine a dish that is as refreshing as the first rain on parched earth. That’s Masor Tenga for you, an Assamese delicacy that is a testament to the love for all things tangy and flavorful. A light fish curry imbued with the sourness of tomatoes or lemon, this dish is a staple in Assam and a heartwarming example of comfort food.
Masor Tenga Recipe
Masor Tenga is a traditional and beloved fish curry from the northeastern Indian state of Assam. Known for its tangy and refreshing flavors, this dish is a staple in Assamese cuisine. The key to its unique taste lies in the use of souring agents like tomatoes, lemon, or dried kokum, which give the curry its distinct tang. Masor Tenga is a delightful blend of fish, assorted vegetables, and aromatic spices that come together to create a harmonious and flavorful dish.
Equipment
- Frying pan
- Spatula
- Mixing bowl
- Large pot
Ingredients
- 500 g Fish (preferably Rohu or Catla) cut into pieces
- 3 tablespoons Mustard oil
- ¼ teaspoon Fenugreek seeds
- 2 large Tomatoes chopped
- 1 teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- to taste Salt
- 2 cups Water
- Fresh coriander leaves for garnish
- Lemon juice from 1 lemon (optional, if you prefer it over tomatoes)
Instructions
- Marinate the Fish: Begin by marinating the fish pieces with a teaspoon of turmeric powder and salt. Let them sit for about 10-15 minutes, so the flavors start to seep in.
- Fry the Fish: Heat mustard oil in a frying pan till it reaches the smoking point, which is characteristic of Assamese cooking. Gently place the fish pieces and fry them until they are golden brown on each side. This not only cooks the fish but also infuses the oil with a rich flavor. Once done, set the fish aside on a plate.
- Temper the Oil: In the same oil, add fenugreek seeds. Watch them dance around the pan until they turn golden, releasing their nutty aroma. This is where the magic starts.
- Cook the Tomatoes: Add the chopped tomatoes to the pan. Sprinkle in the rest of the turmeric and red chili powder. Cook the tomatoes down until they turn pulpy and the oil starts to separate, telling you they are cooked perfectly.
- Simmer the Curry: Transfer the tomato mixture to a large pot. Add water and bring it to a boil. Let it simmer to let the spices meld together. If you're using lemon juice instead of tomatoes, add it now.
- Add the Fish: Lower the fried fish pieces into the simmering curry. Be gentle; let the fish swim in the tangy broth, absorbing the flavors without breaking apart.
- Garnish: After about 7-8 minutes, when the fish is cooked through and the curry is fragrant, sprinkle with fresh coriander leaves.
Tips and Information
- Don’t overcook the fish; it should be flaky and tender.
- If you want more tanginess, feel free to add a bit more tomato or a dash of lemon juice.
- Mustard oil is key for that authentic Assamese flavor, but if it’s too strong for your taste, you can mix it with vegetable oil.
FAQs
What type of fish works best for Masor Tenga?
Freshwater fish like Rohu or Catla are traditionally used, but feel free to use any firm white fish.
Can I make Masor Tenga without mustard oil?
Yes, but the unique pungent flavor of mustard oil is a significant part of this dish’s charm.
How long can I store Masor Tenga?
It’s best enjoyed fresh, but you can refrigerate it for up to 2 days.
Can I add vegetables to Masor Tenga?
Absolutely. Eggplant and bottle gourd are common additions.
How do I know when the fish is done?
The fish pieces will become opaque and flake easily with a fork.