Assamese Masor Tenga with Outenga
A quintessential Assamese sour fish curry featuring elephant apple and fresh river fish. This light, tangy, and refreshing broth is delicately spiced with turmeric and mustard seeds, perfect for cooling warm days.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Lightly marinate the fish pieces with a pinch of turmeric powder and salt.
2
Heat mustard oil in a kadai or heavy-bottomed pan until smoking hot, then reduce heat slightly.
3
Lightly fry the fish pieces on both sides until golden, then remove and set aside.
4
In the remaining oil, splutter the mustard seeds and add the slit green chilies.
5
Add the sliced elephant apple (outenga) and sauté for a couple of minutes.
6
Pour in water, add the remaining turmeric powder and salt, and bring to a boil.
7
Cover and simmer until the elephant apple pieces turn tender and release their characteristic tangy flavor into the broth.
8
Gently slide in the fried fish pieces into the simmering curry and cook for another 5 minutes without stirring too much.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed white rice.
Ingredients
4 pieces fresh firm river fish (like Rohu or Catla), washed and drained
1 medium Outenga (Elephant Apple), sliced into half-moons
1 teaspoon mustard seeds
2 green chilies, slit
1/2 teaspoon turmeric powder
1 tablespoon mustard oil
Salt to taste
2 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.