Recipe of Masor Tenga

History of Masor Tenga:

Masor Tenga is a traditional Assamese fish curry that has been an integral part of Assamese cuisine for centuries. The word "Masor" translates to fish, and "Tenga" means sour or tangy in the Assamese language. The dish is characterized by its tangy and slightly spicy flavor profile, which is achieved through the use of ingredients like tomatoes, elephant apple (ou tenga), lemon, or other souring agents like dried raw mango (kokum).

Assam, a northeastern state of India, is known for its lush landscapes, abundant rivers, and vibrant culture. With its proximity to the Brahmaputra River and other water bodies, fish is a staple in Assamese cuisine. Masor Tenga emerged as a way to prepare fish using locally available ingredients, particularly the souring agents that are abundant in the region.

Recipe for Masor Tenga:

Ingredients:

• 500 grams of fish (preferably freshwater fish like rohu or catla)
• 1 medium-sized tomato, chopped
• 1 medium-sized elephant apple (ou tenga), sliced (or use a medium-sized lemon)
• 2-3 green chilies, slit
• 1 tablespoon mustard oil (or any cooking oil)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water
• Fresh coriander leaves for garnishing

For the masala paste:

• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 3-4 cloves of garlic
• 1-inch piece of ginger
• 2-3 dried red chilies (adjust according to your spice preference)
  
  
  

Instructions:

1. Clean the fish thoroughly, remove scales, and cut into medium-sized pieces. Marinate the fish with a pinch of turmeric powder and salt. Set aside for 15-20 minutes.

2. Prepare the masala paste: In a grinder or mortar and pestle, grind mustard seeds, cumin seeds, garlic, ginger, and dried red chilies into a smooth paste by adding a little water.

3. Heat mustard oil in a pan until it reaches its smoking point. Allow the oil to cool slightly.

4. Add the marinated fish to the pan and lightly fry them until they turn golden brown. Remove and keep aside.

5. In the same pan, add a little more oil if needed. Add the masala paste and sauté for a few minutes until the raw smell disappears.

6. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

7. Add turmeric powder, slit green chilies, and salt. Mix well.

8. Add water to the masala to create the curry base. The amount of water will depend on how thick you want the curry to be.

9. Once the curry comes to a boil, add the fried fish pieces and the sliced elephant apple (ou tenga) or lemon slices.

10. Let the curry simmer on medium heat for about 10-15 minutes, allowing the flavors to meld together and the fish to absorb the tangy essence.

11. Check the seasoning and adjust salt and tanginess according to your taste by adding more lemon or souring agent if necessary.

12. Garnish with fresh coriander leaves.

Masor Tenga is usually served with steamed rice, and its unique tangy taste makes it a favorite among Assamese households. The dish reflects the culture, geography, and culinary practices of the region, making it an important part of Assamese culinary heritage.