Summer in Assam brings with it the comforting aroma of Masor Tenga, a traditional fish curry that’s as vibrant as it is delicious. This recipe, passed down through generations, combines the freshness of fish with the tanginess of tomatoes and lime, creating a symphony of flavors that is sure to tantalize your taste buds.
Let’s dive into this culinary journey and learn how to make Masor Tenga, perfect for any summer meal.
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 4
Ingredients
- 500g rohu fish
- 1 tbsp salt
- 1 tbsp turmeric powder
- 4 tbsp mustard oil
For the curry:
- 1 tbsp mustard oil
- 2 dried red chillies
- 1 tsp panchphoran
- 1/4 cup finely sliced onions
- 2 cups finely chopped tomatoes
- 2 cups ridge gourd, finely chopped
- 2 cups hot water
- Salt to taste
- 1/4 tsp turmeric powder
- 2 slit green chillies
- 4 tbsp lime juice
- Finely chopped coriander for garnish
Directions
- Prepare the Fish: Begin by washing the rohu fish pieces thoroughly and patting them dry with a kitchen towel. Marinate the fish with salt and turmeric powder, ensuring each piece is coated evenly. In a pan, heat 4 tbsp of mustard oil and fry the fish pieces until they turn golden brown and are 80% cooked. Set aside.
- Prepare the Curry Base: In the same pan, add another tablespoon of mustard oil and heat it. Once hot, temper the oil with dried red chillies and panchphoran. Add finely sliced onions and sauté them until they turn golden brown.
- Add Tomatoes and Spices: Add the finely chopped tomatoes to the pan and cook until they soften and blend into a thick paste. Season with salt and turmeric powder, stirring well to incorporate the flavors.
- Incorporate Vegetables: Now, add the finely chopped ridge gourd to the pan and sauté for a minute, allowing the flavors to meld together. Pour in 2 cups of hot water and cover the pan. Allow the vegetables to cook until they are completely soft and well-cooked.
- Final Cooking: Once the vegetables are tender, increase the heat and let the curry come to an aggressive boil. Add the fried fish pieces to the curry, cover the pan, and let it simmer on low flame for about 15 minutes or until the curry reaches your desired thickness.
- Finishing Touches: Turn off the flame and adjust the salt if needed. Garnish the Masor Tenga with slit green chillies and finely chopped coriander leaves. Wait for a minute before drizzling 4 tbsp of lime juice over the curry. Gently mix everything together to ensure the flavors are well combined.
- Serve: Masor Tenga is best enjoyed hot, served alongside steamed rice. The tangy and savory flavors of this Assamese delicacy are sure to leave you craving for more.
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