A hallmark of Assamese cuisine, Masor Tenga is a light and sour fish curry that relies on the natural tanginess of tomatoes to create a refreshingly zesty flavour. The tender fish, cooked in a lightly spiced tomato broth with sliced potatoes, is a comforting yet invigorating dish. Ready in under an hour, this tangy fish curry is deceptively simple to make and packs a delightful punch of flavour.
Sunrise tip: For an even tangier Masor Tenga, add a couple of peeled and lightly crushed outenga (elephant apples) to the curry while cooking. Remove before serving.
Time: 15 minutes
In a bowl, coat the fish steaks with 20 g Sunrise Turmeric Powder, 15 g Sunrise Red Chilli Powder and salt to taste. Mix well and set aside to marinate for 15 minutes.
Time: 10 minutes
Heat 300 ml of Sunrise Mustard oil in a kadhai or deep pan. Shallow fry the marinated fish steaks for 3-5 minutes until lightly golden on both sides. Remove and set aside.
Time: 18 minutes
In the same oil, add cumin seeds, mustard seeds, chopped onions and sauté for 2-3 minutes until they start to soften.
Add the ginger-garlic paste, salt, 20 g of Sunrise Turmeric powder and stir-fry for 2-3 minutes.
Add chopped tomatoes and cook for 2-3 minutes until the tomatoes turn mushy. Add 15 g of Sunrise Red Chilli powder and cook for 2-3 minutes.
Add Sunrise Coriander powder, chopped green chillies and sauté for 2-3 minutes.
Add sliced potatoes to the curry base, coat well and cook for 2-3 minutes.
Time: 10 minutes
Pour in the water and bring the curry to a boil. Gently slide in the fried fish steaks.
Simmer for 5-7 minutes until the fish is cooked through and the flavours have melded.
Time: 1 minute
Remove from heat. Garnish with Sunrise Machher Jhol Masala and chopped coriander leaves. Serve hot with steamed rice.
Side Dish: Aloo Pitika (mashed potatoes with mustard oil and onions)
Accompaniment: Steamed rice