Masor Tenga – Tangy Fish Curry- An Assamese signature curry

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Assam, 1the beautiful state of North-East India.

The Assamese cuisine, always very little use of spices but strong flavors. This Tangy Fish Curry is an indispensable part of a proper meal in Assam, is a light and tangy dish, and is one of Assam’s signature dish. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste. It can be best enjoyed with plain rice.  


  1. Rohu or Sheri Fish – 4 pieces
  2. Small Riped tomatoes – 4-5, chopped
  3. Louki (Bottle guard) – 1 medium size
  4. Fenugreek seeds – 1/2 tsp
  5. Turmeric powder
  6. Green chili – 1, slit at the mouth
  7. Lemon juice – 2 tsp or as per taste
  8. Mustard oil
  9. Chopped coriander – 3 tbsp
  10. Salt to taste


  • Marinate the fish pieces with turmeric powder and salt and leave for 15 minutes.

    Heat oil in a deep pan and shallow fry the fish until lightly browned. Set aside.

  • Heat one tablespoon mustard oil in a separate pan. Tip in the fenugreek seeds. When the seeds turn brown remove them from the oil. Add the green chili followed by the chopped louki cook for some time and add tomatoes . Cook well until the tomatoes release their liquid.

    Add salt and turmeric and stir well. Add water,.

  • Add the fried fish fish pieces,  Cook for ten minutes. Reduce heat and add the lemon juice; according to taste and remove from heat immediately.
  • Stir in the chopped coriander and serve with steamed rice.

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