Authentic Assamese Fish Tenga with Warm Sticky Rice
Experience the vibrant, tangy flavours of Assam with this traditional sour fish curry, expertly balanced with tomatoes and elephant apple. Served alongside fragrant sticky rice, it makes a wonderfully comforting and refreshing meal.
40min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Clean the fish steaks thoroughly and rub them with a pinch of turmeric powder and salt. Set aside for 10 minutes.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then reduce heat slightly.
3
Lightly fry the fish steaks on both sides until golden brown, then remove and set aside.
4
In the remaining oil, add the panch phoran and let the seeds splutter.
5
Add the quartered tomatoes, elephant apple slices, slit green chilies, and remaining turmeric powder, sautéing until the tomatoes soften.
6
Pour in 2 cups of water and bring the mixture to a rolling boil, allowing the souring agent to release its flavours into the broth.
7
Gently slide the fried fish into the boiling broth and simmer on medium heat for about 10 minutes until the fish is cooked through.
8
Season with salt to taste, garnish with fresh coriander leaves, and serve hot alongside warm sticky rice.
Ingredients
500g fresh river fish steaks (such as rohu or katla)
2 large tomatoes, quartered
1 medium elephant apple (ou tenga) or 3 tablespoons tamarind pulp
1 teaspoon panch phoran whole spice blend
2 green chilies, slit
1/2 teaspoon turmeric powder
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
4 cups warm steamed Assamese sticky rice
*This AI-generated recipe may contain inaccuracies.