Masor Tenga Recipe | Assamese Fish Curry Recipe | Kitchenstagram

Masor Tenga is a beloved, home-style fish curry from Assam, cherished for its simplicity and refreshing sour flavour. A staple in many Assamese households, it graces lunch and dinner tables throughout the year. The word “Tenga” translates to “sour”, and this defining taste comes from ingredients like tomatoes, lime or even seasonal ingredients sour wood apple during winter months. Light on spices yet full of character, Masor Tenga reflects the essence of Assamese cuisine- clean flavours, fresh produce and minimal fuss.

This dish is typically made with freshwater fish, lightly fried before simmered in a broth flavoured with mustard seeds, turmeric and green chilies. The souring agent is then added, creating a broth that’s both tangy and soothing. It’s particularly popular in summer, when its citrusy notes offer a sense of relief and aid digestion after heavier meals.

What makes Masor Tenga stand out is how quick and easy it is to prepare- ideal for busy days when something wholesome is needed without spending hours in the kitchen. It pairs perfectly with a simple plate of steamed rice and a raw green chili on the side. For a fuller traditional meal, many enjoy it with a side of crispy fried vegetables like eggplant or pumpkin.

Ingredients:

• 6 pcs. Katla or Rohu fish
• 2 nos. Potato, cut into wedges
• 4 nos. Big ripe Tomatoes, chopped
• 5–6 nos. Green chili, slitted
• 1 tsp Mustard seeds
• 5–6 tbsp Mustard oil
• 1 tsp Turmeric powder
• Salt to taste
• 1 no. Kanzi Lime or Gondhoraj Lime Zest & Juice
• 1 cup Fresh Coriander, chopped

Method:

• Marinate the fish with 1/2 tsp turmeric and 1 tsp salt. Set aside.
• Heat mustard oil in a wok, add a little salt to the hot oil, it helps to prevent the oil from splattering.
• Carefully add the fish and fry them till golden. Keep aside.
• In the same pan, add mustard seeds and green chili. Allow the spices release their aroma.
• Now add potato wedges, salt to taste and 1/2 tsp Turmeric powder, sauté for 6–8 minutes, until they are half done.
• Add chopped tomatoes, cook for 4–5 minutes, until mushy.
• Add 2 cups of warm water, stir to combine. Bring the curry to a gentle simmer.
• Carefully add the fried fish. Cover and cook on low heat for 8–10 minutes till the potato is fully cooked. This curry shall have a runny consistency, feel free to add more water, if needed.
• Turn off the heat, add slitted green chili, chopped fresh coriander, lime zest and lime juice, stir to combine.
• Transfer to a serving plate. Serve hot with steamed rice. Enjoy!!

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