Authentic Assamese Khar with Masor Tenga
Experience the tangy and refreshing essence of Assam with this traditional fish curry, subtly purified with traditional banana-stem ash extract. Served alongside warm rice, it offers a deeply comforting and authentic taste of Northeastern home cooking.
55min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Wash the fish chunks thoroughly and marinate them with a pinch of turmeric powder and salt for 10 minutes.
2
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then reduce the heat.
3
Lightly fry the fish chunks until they are golden brown on both sides. Remove and set aside.
4
In the same oil, add the panch phoron and slit green chillies, letting them crackle for a few seconds.
5
Add the chopped tomatoes and cook until they soften and blend into a paste.
6
Pour in the warm water, add the remaining turmeric powder and salt, and bring the mixture to a rolling boil.
7
Gently drop the fried fish into the simmering broth along with the elephant apple pulp or lemon juice.
8
Simmer on medium heat for about 10 minutes until the flavors meld and the broth achieves a tangy, aromatic balance.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed white rice.
Ingredients
500g freshwater fish chunks (such as Rohu or Catla)
2 tbsp mustard oil
1 tsp panch phoron (five spice blend)
2 slit green chillies
1 cup chopped tomatoes
2 tbsp elephant apple (ou tenga) pulp or lemon juice for tanginess
1/2 tsp turmeric powder
1 tsp salt
2 cups warm water
2 tbsp fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.