Masor Tenga

Masor Tenga is a traditional Assamese fish curry from the northeastern part of India. It is known for its tangy and sour flavor, which is achieved by using ingredients like tomatoes, lemon, and elephant apple (tenga). Here’s a detailed recipe for Masor Tenga:

Ingredients:

• 500 grams of freshwater fish (rohu or any other local fish), cleaned and cut into pieces
• 1 large tomato, chopped
• 1 large onion, finely sliced
• 2-3 green chilies, slit
• 1 tablespoon mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 cup elephant apple (tenga), sliced (you can use tamarind as a substitute)
• 1 tablespoon coriander leaves, chopped (for garnish)
• Water

Instructions:

1. Marination:
   • Clean the fish thoroughly and marinate it with salt and turmeric powder. Let it sit for at least 15-20 minutes.
2. Preparation of Tenga (Souring Agent):
   • If you are using elephant apple, wash and slice it into thin pieces. Remove seeds.
   • If you don’t have elephant apple, you can use tamarind pulp. Soak a small lemon-sized ball of tamarind in warm water for 15 minutes, extract the pulp, and discard the seeds and fibers.
3. Cooking Masor Tenga:
   • Heat mustard oil in a pan until it starts to smoke. This removes the raw smell of the oil.
   • Reduce the heat and add mustard seeds and fenugreek seeds. Allow them to splutter.
   • Add sliced onions and cook until they become translucent.
   • Add grated ginger and garlic, and sauté until the raw smell disappears.
   • Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.
   • Add turmeric powder and salt. Mix well.
4. Adding Fish and Tenga:
   • Place the marinated fish pieces into the pan. Gently coat the fish with the masala.
   • Add the sliced elephant apple (tenga) or tamarind pulp to the pan.
   • Pour enough water to cover the fish pieces. Adjust the consistency according to your preference.
   • Bring it to a boil and then simmer until the fish is cooked. Be careful not to overcook the fish, as it may break apart.
5. Final Touch:
   • Adjust salt and spice levels according to taste.
   • Garnish with chopped coriander leaves.
   • Drizzle a teaspoon of mustard oil on top for added flavor.
6. Serving:
   • Serve Masor Tenga hot with steamed rice. It’s a traditional Assamese meal.

Enjoy your delicious and tangy Masor Tenga!