Authentic Assamese Masor Tenga with Warm Joha Rice
A quintessential Assamese tangy fish curry prepared with fresh tomatoes and elephant apple, offering a refreshing and light broth that perfectly complements fragrant rice.
40min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Clean the fish pieces thoroughly and marinate them with a pinch of turmeric and salt.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then lightly fry the fish pieces until golden and set aside.
3
In the same oil, add the panch phoran and slit green chillies, allowing them to sputter.
4
Add the tomato wedges and sliced elephant apple, sautéing until they soften slightly.
5
Pour in two cups of water, add the remaining turmeric powder and salt, and bring the mixture to a rolling boil.
6
Gently slide the fried fish into the simmering tangy broth and cook for another five minutes.
7
Garnish with freshly chopped coriander leaves and serve hot alongside fragrant steamed Joha rice.
Ingredients
500g freshwater fish pieces
2 medium tomatoes, cut into wedges
1 elephant apple (outenga), sliced, or 3 tablespoons lemon juice
1 teaspoon turmeric powder
1/2 teaspoon panch phoran
2 green chillies, slit
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.