“In Assam, no meal is complete without the zesty delight of Masor Tenga!” — a common sentiment from the kitchens of Assam.
Masor Tenga, a traditional Assamese tangy fish curry, is one of the most celebrated dishes in Assam’s culinary heritage. Packed with light yet refreshing flavors, this dish perfectly captures the essence of Assamese cuisine—simple, subtle, and soul-satisfying. Whether it’s summer or monsoon, This traditional Assamese fish curry graces almost every Assamese dining table.
🐟 What is Masor Tenga? (Traditional Assamese Fish Curry)
Masor Tenga (মাছৰ টেঙা) literally means “sour fish” in Assamese. This curry features fresh river fish cooked in a light tomato and lemon-based gravy with a delightful hint of mustard seeds and turmeric.
Unlike spicy gravies, Assamese the tomato and lemon-based fish curry is low on spices but rich in aroma and flavor. It is a comfort food in every sense, especially when served hot with plain rice.
🥘 Masor Tenga Ingredients – What You Need for This Tangy Fish Curry
A good dish starts with fresh ingredients. Use local and organic wherever possible for best flavor.
Main Ingredients:
- 500g Rohu (or any river fish)
- 2 medium tomatoes, chopped
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds (optional)
- 1/4 tsp turmeric powder
- 2 green chilies (slit)
- 1 tsp mustard oil (or any oil of your choice)
- Juice of 1 lemon
- Fresh coriander leaves (for garnish)
- Salt to taste
- 2 cups water
🍳 Step-by-Step Guide to Prepare Assam’s Tangy Fish Curry
🔹 Step 1: Prep and Fry the Fish
Clean the river fish thoroughly. Coat each piece with a mix of turmeric and salt.
Heat mustard oil in a skillet and fry the fish until both sides are evenly golden and crisp.
Set them aside on a paper towel to drain excess oil.
🔹 Step 2: Cook the Tomato-Based Gravy
In the same pan, add mustard seeds and let them pop to release their flavor.
Now toss in the chopped tomatoes and slit green chilies.
Cook this mix until the tomatoes soften and turn pulpy.
Add a pinch of turmeric and salt as per taste.
Pour water gradually and let the mixture simmer gently.
Place the crispy fish slices gently into the bubbling curry base.
Allow the curry to simmer on low for about 5–7 minutes, so the fish absorbs all the tangy goodness.
Squeeze in fresh lemon juice just before turning off the flame.
🔹 Step 4: Final Touch & Serve
Top with freshly chopped coriander leaves for aroma and color.
Serve this comforting dish warm with a bowl of fluffy steamed rice.
🌶️ Why is Masor Tenga So Loved in Assam?
- It’s light on the stomach, perfect for Assam’s hot and humid climate.
- The sourness enhances digestion, making it a great meal during summer.
- Prepared without onions or garlic, it’s ideal for vegetarians who eat fish.
- The natural sourness from tomatoes and lemon gives it a unique identity.
🌿 Variations of Masor Tenga You Can Try at Home
🟢 Masor Tenga with Elephant Apple (Ou Tenga)
Substitute tomato and lemon with Ou Tenga (elephant apple) for a more traditional and wild flavor.
🍋 Tenga with Thekera (Dried Garcinia)
This dried sour fruit adds a rich, smoky tartness.
🍍 Pineapple Masor Tenga – A Tropical Assamese Twist
Add chopped pineapple for a tropical tang twist.
💡 Cooking Tips for Perfect Masor Tengaa
- Always use fresh river fish for authentic taste.
- Mustard oil adds a rustic aroma—don’t skip it!
- Don’t overcook the fish—it should stay soft and flaky.
🎯 Final Thoughts – Why Masor Tenga Deserves a Spot in Your Meal Plan
Masor Tenga isn’t just a dish—it’s a reminder of Assam’s simplicity, heritage, and harmony with nature. If you’re craving a meal that’s both comforting and flavorful, this Assamese fish curry is a must-try. Serve it with rice and experience the culinary magic of Assam in every bite.