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Fish Tenga From Assam
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Fish Tenga From Assam

Recipe by Foodielogy.com
0.0 from 0 votes Only logged in users can rate recipes
Course: MainCuisine: AssameseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Fish Tenga or Masor Tenga is a tangy and spicy fish curry that originates from the northeastern state of Assam, India. The dish is prepared with fish (Rohu or Catla), tomatoes, and a variety of aromatic spices that lend it a unique and delicious flavor. The dish gets its sourness from the use of a souring agent like tamarind or lemon juice. The use of mustard oil and mustard seeds adds a distinct pungent flavor to the dish, making it an absolute favorite among fish lovers.

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Ingredients

  • 4-5 pieces of fish (preferably Rohu or Catla)

  • 2 tomatoes, chopped

  • 1 onion, chopped

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 tablespoon mustard oil

  • 1 tablespoon mustard seeds

  • 2-3 green chilies, slit

  • Salt to taste

  • 1-2 teaspoons tamarind pulp or juice of 1 lemon

  • Water as required

  • Fresh coriander leaves for garnish

Directions

  • Clean the fish pieces and marinate them with a pinch of salt and turmeric powder. Keep aside for 10 minutes.
  • Heat mustard oil in a pan and add mustard seeds. Let them splutter.
  • Add chopped onion and sauté until it turns translucent.
  • Add chopped tomatoes, turmeric powder, red chili powder, and salt to taste. Cook until the tomatoes are soft and mushy.
  • Add 1-2 cups of water and tamarind pulp or lemon juice. Bring it to a boil.
  • Add the marinated fish pieces and green chilies. Cover the pan and cook on low-medium heat for 10-15 minutes or until the fish is cooked through.
  • Garnish with fresh coriander leaves and serve hot with steamed rice.

Quick Notes

  • Use fresh and clean fish for best results.
  • Marinate the fish with salt and turmeric powder to remove any unwanted fishy smell.
  • Adjust the amount of green chilies and red chili powder as per your taste preference.
  • Use mustard oil and mustard seeds for an authentic flavor.
  • Do not overcook the fish as it can make the flesh dry and rubbery.
  • The dish tastes best when served hot with steamed rice.
  • The sourness should be added to taste and balanced with salt in matching amount.

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