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Friday, February 14, 2025
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Masor Tenga Recipe: A Tangy Assamese Delight 2024

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If you are a fan of light yet flavorful fish curries, then Masor Tenga, a traditional Assamese dish, is a must-try! This tangy and refreshing fish curry is a staple in Assamese households, known for its simplicity, light consistency, and unique sour taste. The name “Tenga” itself means sour, making it an essential summer delicacy that aids digestion and cools the body.

In this detailed blog, we will explore the origins, ingredients, and a step-by-step guide to preparing the perfect Masor Tenga at home. Get ready to experience an authentic Assamese culinary delight!

The Origin of Masor Tenga

This dish is deeply rooted in Assamese cuisine, which is renowned for its subtle flavors and natural ingredients. Unlike rich and heavy curries from other parts of India, Assamese dishes focus on minimal use of spices, letting the natural flavors shine.

The traditional souring agents used in Masor Tenga include tomato, elephant apple (ou tenga), lemon, raw mango, or dried mangosteen (thekera tenga). These elements provide the dish with its signature tangy taste, making it a delightful treat, especially during hot summer days.

Health Benefits of Masor Tenga

This dish is not just delicious; it also offers numerous health benefits:

  • Light and Digestible: The dish is low in oil and spices, making it easy on the stomach.
  • Rich in Omega-3 Fatty Acids: The fish used, usually Rohu or Catla, is a great source of healthy fats and proteins.
  • Boosts Immunity: The tomatoes and other souring agents are rich in Vitamin C, enhancing immunity and digestion.
  • Aids in Hydration: Since it’s a light, soupy curry, it helps maintain hydration during summers.
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Now that you know why it is such a beloved dish, let’s move on to the ingredients and preparation steps.

Ingredients Required

To prepare a classic Masor Tenga, you will need:

For the Fish Fry:

  • 500g Rohu or Catla fish (cut into pieces)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 3 tablespoons mustard oil (for frying)

For the Curry:

  • 2 medium-sized tomatoes (chopped or pureed)
  • 2 tablespoons mustard oil
  • 1/2 teaspoon turmeric powder
  • 2-3 pieces of thekera tenga (or 1/2 cup raw mango slices, or juice of 1 lemon)
  • 1-2 green chilies (slit)
  • 1 teaspoon panch phoron (five-spice mix)
  • 3 cups water
  • 1 teaspoon sugar (optional, to balance tanginess)
  • Fresh coriander leaves for garnish

Step-by-Step Cooking Instructions

Step 1: Marinate and Fry the Fish

  1. Wash the fish pieces thoroughly and pat dry.
  2. Rub them with turmeric powder and salt, letting them marinate for 10 minutes.
  3. Heat mustard oil in a pan until it smokes slightly.
  4. Fry the fish pieces until golden brown on both sides. Remove and set aside.

Step 2: Prepare the Curry

  1. In the same pan, heat 2 tablespoons of mustard oil.
  2. Add panch phoron and let it splutter.
  3. Add chopped tomatoes and cook until they turn soft and pulpy.
  4. Sprinkle turmeric powder and salt, mixing well.
  5. Pour in 3 cups of water, bringing it to a boil.
  6. Add the souring agent of your choice (thekera tenga, raw mango, or lemon juice).
  7. Let the curry simmer for 5-7 minutes to infuse flavors.
  8. Gently place the fried fish pieces into the curry and cook for another 5 minutes.
  9. Add green chilies and a teaspoon of sugar (optional).
  10. Turn off the heat and garnish with fresh coriander leaves.
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Serving Suggestions

This dish is best served hot with steamed rice. It pairs wonderfully with simple side dishes like boiled vegetables, dal, or Assamese-style mashed potatoes (Aloo Pitika).

Tips for the Best Masor Tenga

  • Always use freshwater fish like Rohu or Catla for authentic taste.
  • Adjust the souring agent based on preference. Thekera tenga provides an authentic taste, but lemon or raw mango work well too.
  • Do not overcook the fish after adding it to the curry; 5 minutes is enough.
  • Use mustard oil for an authentic Assamese flavor.
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Variations of Masor Tenga

While the classic Masor Tenga is made with tomatoes or thekera tenga, here are some regional variations:

  • Ou Tenga Masor Tenga – Uses elephant apple for a stronger sour taste.
  • Aam Tenga Masor Tenga – Made with raw mangoes for a mild fruity tang.
  • Kaji Nemu Masor Tenga – A lighter version using Assamese lemon.

Each variation offers a unique taste, making Masor Tenga a versatile dish.Masor Tenga is a soulful and comforting dish that brings the essence of Assamese cuisine to your plate. Whether you’re trying it for the first time or revisiting a childhood favorite, this simple yet flavorful fish curry is guaranteed to impress.

So, why wait? Try this recipe today and bring a taste of Assam to your home!

Have you tried Masor Tenga before? Let us know your experience in the comments below!

ALSO READ: Poita Bhaat Recipe: A Traditional Assamese Superfood for a Healthy Start

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