Masor Tenga Recipe
Masor Tenga is a dish that always brings back fond memories of my childhood. Growing up in Assam, my mother used to make this dish during special occasions or family gatherings. The aroma of the tangy fish curry would fill our home, and the taste was so unforgettable that it lingered on our taste buds for days. As I grew older, I developed a love for cooking, and Masor Tenga became a staple in my kitchen. Every time I make this dish, I am transported back to my childhood, and the memories flood back with every bite.
What is Masor Tenga?
Masor Tenga is a popular fish curry from Assam, a state in Northeast India. Tenga means sour, and Masor means fish, so Masor Tenga is a sour fish curry. It is made using a variety of fish, including Rohu, Catla, or Tilapia. The dish is typically prepared by first marinating the fish in a mixture of turmeric, salt, and mustard oil. The fish is then pan-fried until it is crispy on the outside and soft on the inside. The fish is then added to a sour gravy made with tomatoes, lemon, and other spices.
Assam, the beautiful state of Northeast India, is known for its scenic beauty and diverse culture. One of the many treasures of this state is the delectable Masor Tenga, a tangy fish curry that is a staple in Assamese cuisine. This dish is made with fresh river fish and an assortment of vegetables, simmered in a tangy tomato gravy, and infused with the delicate flavors of Assamese spices.
Variations of Masor Tenga
While the basic recipe of Masor Tenga remains the same, there are variations that vary depending on the region or household. Some people add mustard paste to the curry, while others prefer a more garlicky flavor. Some add tamarind pulp to the gravy for an extra tangy kick, while others use lemon juice. Additionally, the choice of vegetables can also vary, with some people using eggplant or radish.
Some variations include:
- Shrimp Tenga – Instead of fish, you can use shrimp to make Shrimp Tenga. The cooking process remains the same, and it tastes equally delicious.
- Chicken Tenga – For those who do not prefer seafood, Chicken Tenga is an excellent option. Use boneless chicken pieces and cook it in the same way as Masor Tenga.
- Mixed Tenga – You can use a combination of fish, shrimp, and chicken to make Mixed Tenga. It is an excellent way to combine different proteins and flavors in one dish.
Nutrition Benefits of Masor Tenga
Masor Tenga is a healthy dish that is packed with nutrients. Fish is a great source of protein, which is essential for building and repairing tissues in the body. The tomatoes used in the gravy are rich in antioxidants, which help to reduce inflammation in the body. The lemon used in the gravy is rich in Vitamin C, which helps to boost the immune system. The mustard oil used in the dish is rich in Omega-3 fatty acids, which are essential for brain health.
Step by step Masor Tenga Recipe
Masor Tenga Recipe
Ingredients
To Marinate Fish
- 500 grams fish fillets fresh (rohu or catla) or frozen (any)
- 1 tsp Salt
- ½ tsp turmeric powder
For Curry
- 3 tbsp oil mustard oil or any vegetable oil
- 1 Onions finely chopped
- 2 Tomato finely chopped
- ½ tsp fenugreek seeds / methi seeds
- 1 inch ginger finely chopped
- 3-4 cloves garlic finely chopped
- 2 green chillies finely chopped
- ½ tsp Red Chilli Powder
- Salt
- 1 cup water
- ½ tsp coriander powder
- 1 tsp lemon juice
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Clean the fresh fish first and if using frozen, defrost the fish first.
- Cut the fish into medium pieces and transfer to a bowl.
- Now, add salt and turmeric powder on the fish pieces.
- Rub the masala on fish nicely so that fish pieces can get coated evenly. Marinate for 30 minutes.
- Finely chop onion, ginger, garlic, green chilies, coriander and tomato.
Cooking
- Heat oil in a pan over medium flame. Make sure oil is hot enough before placing the fish pieces.
- Once the oil is hot, turn the flame to low and gently place the marinated fish pieces into the oil.
- Fry them evenly from both sides until cooked through and fish turn crisp. You can cover the pan also for faster cooking.
- Be careful while flipping the fish pieces as it can break apart. The fish may take approx. 4-5 minutes in total to cook properly.
- Gently transfer to the plate or bowl.
- Now, in the same pan add fenugreek seeds and saute for a minute. Add 1-2 tsp oil, only if required.
- Then, add chopped onion, ginger and garlic in the pan. Fry until onions turn light brown.
- After that, add green chillies and chopped tomatoes. Cook until tomatoes turn mushy.
- Then, add salt, red chili powder and coriander powder and saute until oil starts releasing from the masala.
- Add water as required. Adjust the consistency as per your desire.
- Bring the curry to boil and add fried fish pieces.
- Cover and simmer over low flame for 3-4 minutes so that fish absorbs the masala.
- Switch off the flame and add freshly squeezed lemon juice. Mix in the curry.
- Garnish with coriander or cilantro and serve! Enjoy Masor Tenga with steamed rice.
Equipment Used for This Recipe
Notes & Tips
- Use fresh river fish for the best taste.
- Marinate the fish with salt and turmeric powder for at least
- Any leftover Masor Tenga can be stored in an airtight container in the refrigerator. Simply, microwave or reheat on stove before serving.
- Adjust the curry or gravy consistency by adding or reducing the water quantity.
- Adding green chillies is optional and could be skipped.
Nutrition Information (Note: Approximate)
FAQs – Masor Tenga Recipe
What is Masor Tenga?
Masor Tenga is a traditional Assamese fish curry made with tangy ingredients like tomatoes, lemon, and elephant apple. The dish is known for its sour taste and is typically served with steamed rice.
What type of fish is best for Masor Tenga?
The best fish for Masor Tenga is a freshwater fish like Rohu, Katla, or Hilsa. These fish varieties hold up well in the tangy curry and add a unique flavor to the dish.
How important is the elephant apple in Masor Tenga?
The elephant apple, also known as ou tenga, is a crucial ingredient in Masor Tenga as it adds the sourness that gives the dish its distinct taste. The fruit is also known for its digestive properties and is a common ingredient in Assamese cuisine.
Can I use tamarind instead of elephant apple in Masor Tenga?
Yes, you can use tamarind as a substitute for elephant apple in Masor Tenga. Soak a small piece of tamarind in warm water and extract the juice to use in the recipe. However, keep in mind that the taste may differ slightly from the traditional preparation.
How can I make Masor Tenga less sour?
If you prefer a milder taste, you can adjust the sourness in Masor Tenga by using less lemon juice or elephant apple. You can also balance the sourness with a little bit of sugar or jaggery.
Can I prepare Masor Tenga in advance?
Yes, you can prepare Masor Tenga in advance and store it in the refrigerator for up to 2 days. However, it is best to reheat it gently over low heat to prevent the fish from becoming overcooked and tough.
What are some variations of Masor Tenga?
There are several variations of Masor Tenga depending on the region and personal preferences. Some popular variations include adding vegetables like eggplant or okra, using coconut milk for a creamier texture, or adding spices like ginger and garlic for extra flavor.
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