Masor Tenga – An Assamese Delicacy

Assam, the beautiful state of North-East India has an incredible range of culture, awesome wildlife, the teas, oldest oil refineries, famous Kamakhya temple and of course, the Assamese cuisine, which is characterized by very little use of spices but strong flavors. This Masor Tenga (Tangy Fish Curry), an indispensable part of a proper meal in Assam, is a light and tangy dish, and is one of Assam’s signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste. I being a fish addict, when saw this recipe in one of a popular website, could not stop myself and recreated the same in my kitchen some days back. It can be best enjoyed with plain rice. 


  • Rohu Fish – 4 pieces
  • Small Ripe tomatoes – 4-5, chopped
  • Fenugreek seeds – 1/2 tsp
  • Turmeric powder
  • Green chili – 1, slit at the mouth
  • Lemon juice – 2 tsp or as per taste
  • Mustard oil
  • Chopped coriander- 3 tbsp
  • Salt according to taste

Sprinkle the fish pieces with turmeric powder and salt and leave to marinate for 15 minutes.

Heat oil in a deep pan and fry the fish until lightly browned. Set aside.
Heat one tablespoon mustard oil in a separate pan. Tip in the fenugreek seeds. When the seeds turn brown remove them from the oil. Add the green chili followed by the chopped tomatoes. Cook until the tomatoes have started to mash and release their liquid.

Add salt and turmeric and stir well. Add water,.

Gently slide in the fried fish pieces,  simmer for ten minutes. Reduce heat and add the lemon juice; according to taste and remove from heat immediately.

Stir in the chopped coriander and serve with steamed rice.
Note: I have added 1/2 tsp of sugar to this to adjust my taste bud. Actual recipe didnot ask for it.

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