Masor Tenga

Quick Info

• Prep: 15 mins
• Cook: 25 mins
• Servings: 4

Ingredient Substitutes

• Fish ? Paneer
• Mustard oil ? Sunflower oil

Ingredients

• 500g freshwater fish (rohu/catla), cut into pieces
• 2 medium tomatoes, chopped
• 1 elephant apple (ou tenga) or 2 tbsp tamarind pulp
• 2 green chilies, slit
• 1 tbsp mustard oil
• 1/2 tsp turmeric powder
• Salt to taste
• 2 cups water
• Fresh coriander for garnish

Instructions

1. Marinate fish with turmeric and salt; shallow fry in mustard oil until golden.
2. In the same pan, saut' tomatoes until soft.
3. Add elephant apple pulp (or tamarind) and green chilies.
4. Pour water and simmer 5-7 mins.
5. Add fried fish, cook 8-10 mins on low heat.
6. Garnish with fresh coriander and serve.

Tips & Variations

Use freshwater fish for authentic flavor | Elephant apple gives unique Assamese tang | Do not overcook fish | Use mustard oil for authenticity | Serve immediately with rice

You will love it

Masor Tenga is one of assam's most iconic dishes, loved for its light, sour, and refreshing flavors. It is made with freshwater fish such as rohu or catla, cooked in a tangy base of tomatoes, elephant apple (ou tenga), or lemon, along with mustard oil, green chilies, and turmeric. Considered a summer favorite, it is nutritious, non-greasy, and perfectly balanced with plain steamed rice.

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