Masor Tenga

Masor Tenga, a signature fish curry from Assamese cuisine specially on hot summer days is truly a soul food. Tenga means sour thin fish curry using tomato, lime juice or other souring agents. This fish curry is the simplest soupy delight I have ever made that doesn't require any spices at all except for tempering, yet very fragrant, richly appealing and heavenly tasty with plain rice. 

Recipes vary from house to house. I learned this regional fish curry from a friend whom I met in a FB forum recently. Kakoli grew up in Assam, India and shares its beautiful culture, awesome pictures of natural landscapes, unique houses, wildlife and so many more along with the Assamese food. I made exactly the way she explained and it turned out absolutely mouthwatering! It can be enjoyed as a fish stew without any rice for a grain free meal. 

Ingredients~

(US customary units)

6 carp fish pieces about 1 1/2 lb.

2 big tomatoes, chopped

2 ridge gourd cut, slightly peeled, cut in half lengthwise, then cut in half again 1 1/2 inch lengthwise

4 tbsp mustard oil 

1/2 tsp whole five spice mix

3/4-1 tsp salt or to taste

1/2 tsp turmeric powder

1/4 tsp kashmiri chili powder or paprika

2 dry red hot chilies

2 1/2 cups of  hot water

A few sprigs of cilantro, roughly chopped

Method~

Smear the fish pieces with little turmeric powder and 1/4tsp salt. Heat oil in a pan lightly fry fish pieces and set aside.In the same oil

add the dry red chilies and whole five spices. Once the spices start popping add the ridge gourds and saute for a while, then add the chopped tomatoes and continue sauteing for 2-3 minutes until tomatoes soften. Pour the hot water, remaining salt, Kashmiri chili powder, turmeric and fish pieces. Bring it to the boil. Reduce heat to medium low and simmer for 4-5 minutes with the lid on. Taste the salt and sourness and adjust as per taste. Remove from heat and garnish with chopped cilantro. Add some lemon juice if not tangy enough. Serve with plain rice. 

Happy Cooking!