Authentic Assamese Masor Tenga with Warm Sticky Rice
A delightful and tangy Assamese fish curry simmered with tomatoes and elephant apple for a refreshing sour flavor. Served alongside comforting warm sticky rice for a traditional meal.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Marinate the fish pieces with a pinch of turmeric powder and salt.
2
Heat mustard oil in a heavy-bottomed pan until smoking hot, then lightly fry the fish pieces until golden brown. Remove and set aside.
3
In the same oil, add the panch phoron and slit green chilies, allowing them to splutter.
4
Add the chopped tomatoes and sliced elephant apple (or raw mango), sautéing until they soften.
5
Sprinkle the remaining turmeric powder and salt, mixing well into the tomato base.
6
Pour in two cups of water and bring the mixture to a rolling boil, letting the souring agent release its tang.
7
Gently slide in the fried fish pieces and simmer on medium heat for about 10 minutes until the flavors meld.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm sticky rice.
Ingredients
500 grams fresh fish fillets (such as rohu or catla), cleaned and cut into pieces
2 tablespoons mustard oil
1 teaspoon panch phoron (five spice blend)
2 green chilies, slit
1 large tomato, finely chopped
1 cup elephant apple (outenga) or raw mango chunks, sliced
1/2 teaspoon turmeric powder
Salt to taste
2 cups water
Fresh coriander leaves for garnishing
Warm sticky rice for serving
*This AI-generated recipe may contain inaccuracies.