🇮🇳 Indian

Masor Tenga

Name: Masor Tenga
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 Lemon; 500 g, steaks Fish; 1 tsp Red Chili Powder; 1 tsp Mustard Oil; 1, peeled and grated Green Mango; 1 tsp Black Pepper

🇮🇳 Indian

Assamese masor tenga, light sour fish soup for summer afternoons. Fresh fish, hot masala and the confidence to cook it briefly. Plate with plain rice — the gravy does the talking.

Prep 17 min Cook 20 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Lemon1
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil1 tsp
Green Mango1, peeled and grated
Black Pepper1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the fish briefly — salt, turmeric, a squeeze of lemon — no longer or it cooks in the acid.
2
Fry the fish till the edges crisp and the colour turns pale gold — handle it like it's precious.
3
Build the masala in the fish oil: onions, paste, tomato, spices — fried till it darkens and gleams.
4
Nestle the fish into the simmering gravy with the green mango; the residual heat finishes it.
5
Rest five minutes off the heat — fish firms up and drinks the gravy — then finish with cilantro and lemon.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Masor Tenga Recipe : How to Cook Sour Fish Curry from Assam | The Quint · on YouTube