Assamese Cuisine
Masor Tenga
Tangy Fish Curry
Beginner
For 2 people

Masor Tenga: Authentic Assamese Fish with a Tangy Twist


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.

Ingredients

  • Sunrise Machher Jhol Masala

    20 g
  • Sunrise Mustard Oil

    300 ml
  • Fish

    500 g
  • Potatoes (peeled and sliced)

    300 g
  • Onion (finely chopped)

    150 g
  • Tomato (finely chopped)

    100 g
  • Green Chilli (finely chopped)

    25 g
  • Ginger-Garlic Paste

    30 g
  • Sunrise Turmeric Powder

    40 g
  • Cumin Seeds

    10 g
  • Mustard Seeds

    10 g
  • Sunrise Red Chilli Powder

    30 g
  • Sunrise Coriander Powder

    10 g
  • Salt

    to taste
  • Coriander Leaves (finely chopped)

    25 g
  • Water

    200 ml

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.

 

Steps

Step 1: Marinate the Fish

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.

 

Step 2: Shallow Fry the Fish

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.

 

Step 3: Prepare the Curry Base

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.

 

Step 4: Cook the Curry

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.

 

Step 5: Garnish and Serve

Time: 1 minute

Remove from heat. Garnish with Sunrise Machher Jhol Masala and chopped coriander leaves. Serve hot with steamed rice.

 

Goes Best With

  • Side Dish: Aloo Pitika (mashed potatoes with mustard oil and onions)

  • Accompaniment: Steamed rice