Authentic Assamese Masor Tenga with Joha Rice
Experience the vibrant flavors of Assam with this tangy fish curry simmered in a delicate tomato and elephant apple broth, perfectly paired with aromatic Joha rice.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Wash the fish pieces thoroughly, rub with a pinch of turmeric and salt, and let them marinate for 10 minutes.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then lightly fry the marinated fish pieces until golden on both sides; set them aside.
3
In the remaining oil, add the panch phoron and let it crackle, followed by the slit green chilies.
4
Add the sliced elephant apple or dried mangosteen along with chopped tomatoes and sauté for a few minutes until they soften.
5
Pour in two cups of water, add turmeric powder and salt, and bring the broth to a rolling boil until the souring agent releases its tart flavor.
6
Gently slide the fried fish pieces into the boiling tangy broth and simmer on medium heat for 8 to 10 minutes without stirring too much.
7
Meanwhile, rinse the Joha rice and cook it in a separate pot with adequate water until fluffy and fragrant.
8
Garnish the fish curry with fresh coriander leaves and serve piping hot alongside the steamed Joha rice.
Ingredients
500g fresh river fish pieces (such as Rohu or Labeo)
2 cups fragrant Assamese Joha rice
2 medium tomatoes, cut into quarters
1 elephant apple (ou tenga) or 3 pieces of dried mangosteen (kordoi), sliced
1 tsp panch phoron (five spice blend)
2 green chilies, slit
1/2 tsp turmeric powder
1 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.