Masor Tenga is an iconic fish curry from Assam, known for its light, tangy flavor. Made with fresh rohu fish and a tomato-based gravy, this dish is ideal for summer meals. It’s a perfect balance of sourness from lime juice and tomatoes, with the subtle richness of mustard oil and traditional Assamese spices.
In this article, we’ll guide you through the step-by-step process of making this delicious curry, while offering variations and tips to enhance the flavor.
Why You’ll Love Masor Tenga
The tanginess of Masor Tenga is its most defining characteristic. The dish pairs beautifully with steamed rice, offering a light yet flavorful meal. The use of simple, fresh ingredients such as rohu fish, tomatoes, lime juice, and ridge gourd creates a refreshing contrast to heavier curries, making it a perfect summertime dish.
Whether you are an Assamese food enthusiast or trying this cuisine for the first time, Masor Tenga will win you over with its unique blend of flavors.
Prep and Cook Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 minutes | 40 minutes | 70 minutes |
Ingredients for Masor Tenga
Here are the ingredients you’ll need to prepare a traditional Assamese Masor Tenga:
Full Ingredients List
- Rohu fish – 500 grams
- Salt – 1 tablespoon
- Turmeric powder – 1 tablespoon
- Mustard oil – 4 tablespoons
- Dried red chilies – 2
- Panchphoran (Assamese five spice blend) – 1 teaspoon
- Onion – ¼ cup, finely sliced
- Tomatoes – 2 cups, finely chopped
- Ridge gourd – 2 cups, finely chopped
- Water – 2 cups (hot)
- Green chilies – 2, slit
- Lime juice – 4 tablespoons
- Coriander leaves – for garnish
Nutrition Table
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 22 grams |
| Carbohydrates | 8 grams |
| Fats | 18 grams |
| Fiber | 2 grams |
How to Make Masor Tenga
Step-by-Step Instructions
Step 1: Marinate the Fish
Wash the rohu fish pieces thoroughly, pat them dry, and marinate with salt and turmeric powder. Let them rest for 10-15 minutes. This will enhance the flavor of the fish and remove any fishy odor.
Step 2: Fry the Fish
In a pan, heat 4 tablespoons of mustard oil. Once the oil is hot, fry the marinated fish pieces until they turn golden brown on both sides. Be careful not to over-fry them as they will cook further in the curry. Set the fried fish aside.
Step 3: Prepare the Curry Base
In the same pan, add 1 tablespoon of mustard oil. Temper it with dried red chilies and panchphoran. Once the spices release their aroma, add the sliced onions and sauté until they turn golden.
Step 4: Cook the Tomatoes and Spices
Add the chopped tomatoes to the pan and cook until they break down into a thick paste. Stir in salt, turmeric powder, and slit green chilies. The tomatoes should become soft and slightly caramelized.
Step 5: Add the Vegetables and Water
Add the ridge gourd to the pan and sauté for a few minutes. Pour in 2 cups of hot water, cover the pan, and allow the vegetables to cook until they are tender.
Step 6: Combine Fish and Curry
Once the vegetables are cooked, add the fried fish to the pan and let the curry simmer on low heat for about 15 minutes. The fish will absorb the tangy flavors of the curry.
Step 7: Final Touches
Turn off the heat, garnish with fresh coriander leaves, and drizzle lime juice over the curry. Let the curry rest for a few minutes before serving to allow the flavors to meld together.
Pro Tips for Perfect Masor Tenga
- Use Fresh Fish: Freshwater fish like rohu or catla are ideal for this recipe. Ensure the fish is fresh for the best flavor.
- Adjust the Tanginess: You can control the tanginess of the curry by adjusting the amount of lime juice or tomatoes.
- Do Not Over-Fry the Fish: Fry the fish until golden, but avoid overcooking, as it will continue to cook in the curry.
Serving Suggestions
- Steamed Rice: Serve Masor Tenga with steamed rice to balance the tangy and savory flavors of the curry.
- Pickles and Chutneys: A side of Assamese mango pickle or bilahi ombol (tomato chutney) enhances the meal.
- Papad: Crispy papad adds a contrasting texture to the soft fish and curry.
Masor Tenga Variations
- Macher Tenga with Vegetables: Add vegetables like potatoes or brinjal to the curry for a heartier dish.
- Spicier Version: For those who enjoy spicy food, increase the amount of green chilies or add red chili powder to the curry.
- Simplified Masor Tenga: Omit the ridge gourd and stick to a simple tomato-based curry for a quicker version.
Health Benefits of Masor Tenga
Masor Tenga is a light yet nutritious dish. Fish like rohu are rich in omega-3 fatty acids, which are great for heart health. The dish is low in calories but packed with protein and essential nutrients. The use of mustard oil, a staple in Assamese cooking, adds a dose of healthy fats while also enhancing the curry’s flavor.
Conclusion
Masor Tenga is more than just a dish—it’s a reflection of Assamese culinary tradition. With its tangy, light flavors, it’s a perfect summer meal that will leave you feeling satisfied without being too heavy. Whether you’re making it for a family dinner or trying it out for the first time, this fish curry will become a staple in your kitchen. Pair it with steamed rice and enjoy the authentic taste of Assam!
For more detailed recipes and tips, check out the original source here.
