Authentic Assamese Fish Tenga with Fragrant Joha Rice
Experience the tangy, refreshing flavours of traditional Assamese cuisine with this light fish curry. Cooked with sour tomatoes and elephant apple, it pairs perfectly with aromatic steamed Joha rice.
40min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Clean the fish pieces thoroughly, rub with a little turmeric and salt, and lightly pan-fry in mustard oil until golden; set aside.
2
In a heavy-bottomed pot, bring 2 cups of water to a boil, add the soaked Joha rice, lower the heat, and cook covered until fluffy and fragrant; keep warm.
3
Heat the remaining mustard oil in a kadhai until smoking hot, then reduce heat and crackle the mustard seeds and green chilies.
4
Add the chopped tomatoes and elephant apple chunks, sautéing until they soften and release their juices.
5
Pour in 1.5 cups of warm water, add turmeric powder and salt, and bring the broth to a rolling boil.
6
Gently slide in the fried fish pieces and simmer on medium heat for about 10 minutes until the gravy is tangy and slightly thickened.
7
Garnish with fresh coriander leaves and serve piping hot alongside the fragrant Joha rice.
Ingredients
500g fresh river fish steaks (like Rohu or Katla)
1 cup Joha rice, washed and soaked
2 medium tomatoes, cut into quarters
1 medium elephant apple (ou tenga) or 3-4 kokum pieces for sourness
1 tsp panch phoran or mustard seeds
2-3 green chilies, slit
1/2 tsp turmeric powder
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.