Masor Tenga
An authentic non-vegetarian recipe from Assam, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Rohu fish (cut into steaks)
200g Tomatoes
2piece Elephant apple (ou tenga) or lemon juice
50ml Mustard oil
5g Turmeric powder
3g Fenugreek seeds (methi)
3piece Green chillies
10g Ginger
7g Salt
400ml Water
15g Coriander leaves
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the rohu fish steaks thoroughly, removing any scales. Rub with 2 g turmeric and 3 g salt, and set aside for 10 minutes.
Click to mark as complete
Heat mustard oil in a kadai over high heat until it reaches smoking point, then reduce to medium. This removes the raw pungency of the oil.
Click to mark as complete
Fry the marinated fish pieces in the hot oil for 3–4 minutes per side until lightly golden. Remove and set aside.
Click to mark as complete
In the same oil, add fenugreek seeds and let them splutter for 20 seconds — they should turn slightly dark but not burnt.
Click to mark as complete
Add slit green chillies and grated ginger. Sauté for 1 minute.
Click to mark as complete
Add roughly chopped tomatoes and cook for 5–6 minutes until they break down into a soft pulp.
Click to mark as complete
Add remaining turmeric powder and stir well. Pour in 400 ml of water and bring to a boil.
Click to mark as complete
Add the fried fish pieces back into the pan. If using elephant apple (ou tenga), add the slices now; if using lemon, add the juice at the end.
Click to mark as complete
Simmer on medium heat for 8–10 minutes until the broth is light, tangy, and the fish is cooked through.
Click to mark as complete
Taste and adjust salt. The curry should be thin, sour, and refreshing — not thick or heavily spiced.
Click to mark as complete
Garnish with fresh coriander leaves and serve hot with steamed rice.
Click to mark as complete
Chef's Tips
Mustard oil is essential for authentic Masor Tenga — its sharpness balances the sourness of the dish perfectly.
The sourness (tenga) is the defining characteristic; elephant apple, tomatoes, or lemon can all be used, but elephant apple gives the most authentic flavour.
Do not add onions or garlic — traditional Masor Tenga is deliberately simple and relies on the sour element and fenugreek for its unique taste.
This light, tangy fish curry is a staple of Assamese cuisine and is considered a digestive; it is typically served at the end of a meal.
About This Dish
Masor Tenga is a traditional non-vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mustard oil is essential for authentic Masor Tenga — its sharpness balances the sourness of the dish perfectly. - The sourness (tenga) is the defining characteristic; elephant apple, tomatoes, or lemon can all be used, but elephant apple gives the most authentic flavour. - Do not add onions or garlic — traditional Masor Tenga is deliberately simple and relies on the sour element and fenugreek for its unique taste. - This light, tangy fish curry is a staple of Assamese cuisine and is considered a digestive; it is typically served at the end of a meal.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy