This Masor tenga is a tangy fish curry in tomato gravy. Masor tenga is one of Assam’s signature preparation and one of the most important dish of the region. This dish, like mant Assamese dishes, is a simple and easy-to-make dish. It calls for minimum ingredients with minimum spices and takes very less time to cook. Perfect with piping hot steamed rice. Summer vibes and masor tenga is bliss!
The recipe uses tomatoes as the souring ingredient which imparts a natural tang and a prominant flavor in the curry. Mas tenga is a very soothing curry in this summer heat.
Masor Tenga is one of the popular dish of the Assamese cuisine. It is a slightly sour fish curry. The dish has a unique tangy flavor and rich flavor of a fried fish. This fish curry is an all time favourite and a must in any basic Assamese menu. It is enjoyed best with steamed rice.
Masor tenga is a delectable fish curry. A light and tangy fish curry. This tangy fish curry is the best curry and comfort food during hot summer. Indulging in light and nutritious curries will not only calm your tummy but it will satiate your palate as well.
Assamese cuisine uses very less spices in their dishes. Infact, the whole of north eastern cuisine uses less spices or masalas and more of fresh vegetables, green leafy vegetables, lots of herbs and grains. Apart from this, fishes and meats are consumed in abundance. To the people of other regions our food might taste or look blunt but it is considered and known as the most healthy and nutritious food.
WHAT ARE THE DIFFERENT VERSIONS OF MASOR TENGA?
Maas tenga is a fish curry usually prepared with sour ingredients. Mas Tenga where mas means fish and tenga means sour. The most popular souring agent for the tenga is tomatoes. The other souring ingredients used for making masor tenga are kazi nemu juice (thick skinned elongated lemon), thekera (dried garcinia pedunculata), ou tenga (elephant apple), kon bilahi (cherry tomatoes) etc. It is also cooked with certain indigenous fresh herbs or leaves like suka xaak (leafy vegetable), spinach, tenga mora ( roselle leaves), tengesi ( sorrel) kacha aam (raw mango) and vegetables like potato, gourds etc.
WHAT ARE THE INGREDIENTS USED TO MAKE MASOR TENGA?
Let’s briefly see the ingredients used for making this Assamese fish curry.
Also we will see what are the substitutes of certain ingredients which can be adapted in this recipe.
● For making this tangy fish curry I have used rohu aka rou fish, though you can use any other variety of fish.
● The spices used for tempering are fenugreek seeds and mustard seeds. Here using mustard seeds is totally optional. You can use only fenugreek seeds which most people do. Secondly instead of fenugreek seeds, you may use paanch phoran -Indian five spice. I totally love masor tenga cooked with paanch phoran.
● Turmeric powder for rubbing the fish before frying and also little bit for the curry. Rubbing the fish with salt and turmeric powder, and marinating them for 5-10 minutes is an important step in the making of masor tenga. The fish should not be over fried. You need to just slightly fry it.
● Traditionally mustard oil is used to make most of the dishes. It is highly recommended to use mustard oil for this recipe. The flavor is amazing and healthier as well.
● The souring agent used is tomatoes. Here I have peeled the skin, roughly chopped them and made a puree using a mini hand chopper. This chopper really does a good job. You can also use a mixer or blender. Adding pureed tomato gives a smooth texture to the Curry. Secondly, you can blanch or boil the tomatoes and then puree them. Or just finely chopped them and saute them till it turn mushy. You can mash the tomatoes with the back of the ladle in the process of cooking.
● I prefer to add green chilly at the end and don’t prefer to cook it for long. Adding chilly at the end gives a nice flavor to the curry.
● Adding red chilly powder is optional. But I like to add them as I prefer little spicy curry and also adds a nice colour to the curry along with the help of tomatoes.
● Coriander for the freshness and flavor.
● Use warm or hot water.
● Salt for taste, without which the taste of any dish is incomplete. Just be careful while adding salt in the curry as it is already added while marinating the fish.
● Lemon juice for the extra zing, flavor and tang. I just love it! Always add lemon juice after turning off the heat.
FEW FISH RECIPES YOU MIGHT LIKE
● Fish Head With Cauliflower And Potato
● Fish With Fermented Bamboo Shoot
● Karimeen Pollichathu / Pearl Spot Fish in Banana Leaf
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Wih Spinach – Zero Oil
● Fish Fingers
● Pan Seared Pepper Fish
● Green Chilly Masala Fish
● Fish And Prawn Tandoori Platter
● Easy Pan Fried Fish
● Easy Fish Fry
● Naga Style Fish
● Restaurant Style Fish Fingers
IF YOU’RE INTERESTED FOR MORE INTERESTING RECIPES FROM NORTH EAST CUISINES CHECK HERE
If you like fish curry, you’ll love this fish curry. Do try and share your thoughts about the recipe with me.
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Let’s move on to the step by step picture recipe to make Assamese fish curry masor tenga at the comfort of your home.
I made a simple recipe video of masor tenga for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
MASOR TENGA RECIPE VIDEO
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3
Ingredients to make Masor Tenga:
For Marination:
250-300 gms Rohu fish
1 tsp turmeric powder
½ tsp salt
For Curry:
2-3 tbsp mustard oil
½ tsp fenugreek seeds / methi seeds
½ tsp mustard seed ( optional)
3-4 tomatoes
½ tsp turmeric powder
½ tsp chilly powder (optional)
Salt to taste
2 cups hot or warm water
2 green chilly slit
Few coriander leaves chopped
Juice of half lemon
Step by step pictures on how to make Masor Tenga:
Take the marination ingredients, mix well and keep aside for 5-10 minutes.
Peel the tomato skin and roughly chop them. Grind them in a hand chopper or mixer/blender into a puree. Keep aside.
Heat oil in a frying pan. Fry the fish for 2-3 minutes on each sides. Remove and keep aside.
In the same oil add the fenugreek seeds and mustard seeds, let it crackle.
Add the tomato puree and cook for few minutes approximately 3-5 minutes or until oil starts to separate.
Add the turmeric powder, chilly powder, salt to taste and saute for a minute.
Pour the hot/warm water and let it boil for 2-3 minutes.
Add the fried fish pieces and cook for 5-7 minutes.
Add slit green chillies, coriander leaves and give a quick stir.
Turn off the heat and squeeze the lemon juice. Your tangy fish curry is ready to be served.
Enjoy with piping hot steamed rice.
NOTES:
● Do not brown or over fry the fish.
● Mustard seeds and chilly powder is optional
● Using mustard oil is recommended.
● You can use any type of fish.
Well, if you make this Assamese fish curry masor tenga, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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