Masor Tenga or Tangy Fish Curry | How to make Masor Tenga or Tangy Fish Curry

By Sanchari Jayanta  |  5th May 2016  |  
1 review Rate It!
  • Masor Tenga or Tangy Fish Curry, How to make Masor Tenga or Tangy Fish Curry
Masor Tenga or Tangy Fish Curryby Sanchari Jayanta
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

12

1





About Masor Tenga or Tangy Fish Curry

The name of the Assam’s Signature dish is Masor Tenga, which is actually a ‘tangy fish curry’. People from Assam love this dish so much that they cook it regularly as well as in different occasions. It is a tangy and sour preparation of fish and it has a very delicate rich taste but is very easy on the tummy. Few parts of Assam have hot weather with more than 70% humidity throughout the year, thus to stay healthy and fit, they cook and serve Masor Tenga. People use various souring agents such as Tomatoes, Lemon, Sour Spinach, Elephant Apple, Roselle Leaves or Garcinia.

Masor Tenga or Tangy Fish Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Sanchari Jayanta teaches how to make Masor Tenga or Tangy Fish Curry step by step in detail. This makes it easy to cook Masor Tenga or Tangy Fish Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Masor Tenga or Tangy Fish Curry at home. This amazing and mouthwatering Masor Tenga or Tangy Fish Curry takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Masor Tenga or Tangy Fish Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Masor Tenga or Tangy Fish Curry is a good option for you. The flavour of Masor Tenga or Tangy Fish Curry is palatable and you will enjoy each and every bite of this. Try this Masor Tenga or Tangy Fish Curry and impress your family and friends.

Masor Tenga or Tangy Fish Curry

Ingredients to make Masor Tenga or Tangy Fish Curry

  • 250 grams of Fresh Water Fish, preferably Rohu cut into 4-5 large pieces
  • 1 teaspoon of Paanch Phoron (a mix of Fenugreek Seed, Nigella Seed, Cumin Seed,F ennel Seed and Radhuni in equal parts. If Radhuni is not available, Mustard Seed can be used.)
  • 1 medium sized Potato, cut into 6 pieces
  • 3-4 Pointed Gourd or Parwal, cut into 4 thin slices for each Parwal across the length
  • 2 Red whole chillies
  • 1 bay leaf
  • 4 tablespoon of Mustard Oil
  • 2 tablespoon of Lime Juice
  • Salt as per taste
  • Sugar as per taste
  • 1/2 teaspoon of Turmeric Powder
  • Optional: 1 teaspoon of grated skin of a Gondhoraj Lime for the flavour (it is quite hard to find them in other parts of India)
  • Optional: 3-4 Green Chillies
  • Optional: Chopped Coriander Leaves

How to make Masor Tenga or Tangy Fish Curry

  1. Start by washing the pieces of fish under cold water. Now marinate the fish pieces with salt and keep it aside for 5 minutes.
  2. Heat 3 tablespoon of mustard oil in a pan on medium heat, fry the fish pieces in it from both sides until they are lightly browned. Take out the fish pieces from the pan and discard the excess oil.
  3. Take a deep pan add 1 tablespoon of mustard oil and heat on a medium flame.
  4. Add the pieces of potato and pointed gourd in it, add salt and 1/2 teaspoon of turmeric powder in it.
  5. Fry the potato pieces and pointed gourd pieces in it until they are lightly browned. Now, turn off the flame, take out the potato pieces and pointed gourd pieces from the pan and keep it aside.
  6. Now add the rest of the 1 tablespoon of Mustard Oil in the pan and heat it in a low flame. Once the oil is heated properly, add 1 Bay Leaf, 2 Whole Red Chillies in it.
  7. After 30 seconds, add 1 teaspoon of paanch phoron in it and stir continuously, so that the seeds don't burn.
  8. Once the paanch phoron starts to crackle, add the Fried Potato, Pointed Gourd in it and mix well. Add a pinch of salt in it and stir the mixture gently for 3 minutes.
  9. Now add the fried fish gently to avoid breaking the pieces. Now add 2-3 cups of water in it. Add 1/2 teaspoon of sugar in it and let it simmer for 10-15 minutes.
  10. After 10-15 minutes, add 2 tablespoon of Lime Juice in it. (Do not add too much of Lime Juice, else the dish may turn bitter in taste and we do not want that.)
  11. Add 1 teaspoon of grated skin of gondhoraj lime, if available. Check the salt and sugar and adjust as per taste.
  12. Remove the pan from heat after 2-3 minutes. The light and tangy Masor Tenga is ready to be served.
  13. Take a serving bowl. Take out the Masor Tenga from the pan and pour it in a serving bowl.
  14. Sprinkle the chopped coriander over it and serve this with white rice and green chilies.

My Tip:

One can use Tomatoes as well instead of Lime Juice. To do this, take 3-4 ripe tomatoes and cook them before adding the fish. Then cook till it's softened and you will have a red colored thick gravy. However for an authentic preparation use Lime juice. You can use other vegetables as well in this preparation such as beans, carrots, brinjal, etc.

Reviews for Masor Tenga or Tangy Fish Curry (1)

Maanika Hoon2 years ago

A classic dish, beautifully cooked! Nice recipe
Reply