How To Make Masor Tenga

In contrast to other cuisines in India, Assamese food is not as well-known and the least-explored cuisine. Not many people explore Assamese food unless and until they travel to Assam. However, Assamese cuisine is the perfect representation of soulful and delicious food that tastes amazing but is also light on the stomach. Assamese cuisine is characterised by its minimal use of spices. Masor Tenga or tangy fish curry is the signature dish of Assam. In Assamese, "Mas" means fish and "Tenga" means sour, hence the name of the dish, Masor Tenga. The use of tomatoes in this recipe gives the dish a tangy flavour. The sour gravy of Masor Tenga is very healthy for our bodies during summer. Read on to learn how to make Masor Tenga at home.

How To Make Masor Tenga?

This fish curry is really easy to make and just like every other aspect of Assam, Masor Tenga is heavily influenced by Bengali Culture. Here is how one can make Masor Tenga:

Ingredients For Masor Tenga

• Fish of your choice, preferably Rohu.
• 1 teaspoon of salt.
• ½ teaspoon of turmeric (all about turmeric).
• 2 medium-sized chopped onions.
• 1 medium-sized chopped tomato.
• 1 medium size tomato paste.
• 4-5 slit green chillies.
• 1 teaspoon of paanch foron also known as mixed herbs.
• 1 teaspoon of Kashmiri red chilli powder.

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Recipe Of Masor Tenga

• Cut and clean around four pieces of Rohu. You can add more pieces of fish and modify the recipe as per your choice.
• Marinate the pieces of fish with one teaspoon of salt and ½ teaspoon of turmeric. Rub the spices into the pieces of fish.
• Chop two medium-sized onions and one medium-sized tomato into small pieces. Make a paste out of one medium-sized tomato. Slit four to five green chillies from the middle.
• After your prep is done, in a pan heat up one tablespoon of oil on medium flame. Add the pieces of marinated fish (Bengali Bhetki Macher Paturi Recipe) and fry them till they are golden brown. Set the fish aside.
• In the same oil, add one teaspoon of paanch foron or mixed herbs and the green chillies.
• Add the chopped onions and fry them until they turn golden brown.
• Add the chopped tomato and cook them for a minute. Cover the pan for 3 minutes and let the tomatoes soften.

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• Add the tomato paste into the mix, along with ½ teaspoon of salt, ½ teaspoon of turmeric and one teaspoon of kashmiri chilli powder. Cook the mixture for two to three minutes till the masala is well-cooked and ready.
• Once the masala is ready, add lukewarm water to the mix to make the sour gravy.
• Once the gravy starts boiling, add the pieces of fried fish into it and cover the lid and cook for five minutes.
• There you go! Your tasty and tangy Masor Tenga is ready. Serve it with hot steamed rice.