Masor Tengaমাছৰ টেঙা
Video: Chef Ranveer Brar (YouTube)
Masor Tenga is Assam's beloved sour fish curry — light, brothy, and gently tangy from elephant apple (ou tenga), tomato, or kokum, depending on which corner of Assam you grew up in. Unlike the rich, heavy curries of much of South Asia, this one barely uses oil and takes no more than 20 minutes from pan to table. The sourness is the star: it cuts through the river fish's natural richness and makes the whole thing bright, appetite-awakening, and deeply restorative on a warm day.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪rohu fish (rui), cut into steaks 2 cm thick600 g
- ▪mustard oil3 tbsp
- ▪fenugreek seeds (methi)½ tsp
- ▪tomatoes, roughly chopped2 medium
- ▪elephant apple (ou tenga) — OR juice of 1 lime1 small (sliced) OR 2 tbsp lime juice
- ▪green chilies, slit3
- ▪turmeric powder1 tsp
- ▪ginger, grated1 tsp
- ▪kaffir lime leaves (tejpat or bhim koli leaves if available)2
- ▪saltto taste
- ▪fresh coriander or spring onion greensfor garnish
- Elephant apple (ou tenga) is rarely found outside Assam or Northeastern India specialty stores — substitute with the juice of 1 lime added at the end, or 1–2 pieces of kokum, or even a small piece of raw green mango for a slightly different but equally authentic tang.
- Rohu fish is widely available in South Asian and Chinese grocery stores frozen or fresh. Catfish, tilapia, or any firm-fleshed river fish works well as a substitute — avoid flaky fish like cod which will fall apart.
- Mustard oil is essential for the distinctive Assamese flavour and is available in South Asian grocery stores. Heat it until it smokes once before using — this mellows its sharpness significantly.
Method
- 1Rub the fish steaks with ½ tsp turmeric and a pinch of salt. Let rest for 10 minutes.
- 2Heat mustard oil in a wide pan until it just begins to smoke — this removes its sharpness. Lower the heat, add the fenugreek seeds and let them splutter for 30 seconds.
- 3Gently slide the fish into the pan. Fry on medium heat for 2 minutes per side until lightly golden but not fully cooked. Remove the fish and keep aside.
- 4In the same oil, add the ginger and green chilies; sauté 1 minute. Add the tomatoes, remaining turmeric, and lime leaves (or tejpat). Cook until the tomatoes break down, about 5 minutes.
- 5Add the ou tenga slices (or lime juice), 2 cups of water, and salt. Bring to a gentle boil.
- 6Slide the fish back in. Simmer uncovered on low heat for 8–10 minutes, until the fish is cooked through and the broth has a light, clean sourness. The curry should remain soupy — do not reduce it.
- 7Taste, adjust salt and sourness. Garnish with coriander or spring onion greens and serve immediately with plain steamed rice.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.