Masor Tenga - Oxomiya Fish Curry

 A recipe shared by Swati Chaliha ~

I’ve tasted curries in more countries than I can count, but Swati’s Masor Tenga (Assamese Fish Curry) carries the kind of warmth that no airport lounge usually serves.

It’s tangy, homely and beautifully rooted in Assam, just the sort of story I love collecting onfor my blog!

About the Dish

Masor Tenga is a light, tangy fish curry from Assam that pairs perfectly with plain steamed rice. The word tenga means sour, and the dish can be made with lemon, tomato, elephant apple (ou tenga), hog plum (omora tenga), or garcinia (thekera). This version uses lemon for its bright, fresh flavour.

Ingredients

• 500 g firm fish pieces (rohu, katla, pomfret or similar)

• 1 teaspoon salt, plus more to taste

• 1½ teaspoons turmeric, divided

• 3 tablespoons mustard oil

• ½ teaspoon fenugreek seeds (methi)

• 1 to 1½ cups chopped lauki (bottle gourd)

(or 1 medium potato, boiled and lightly mashed)

• 2 medium tomatoes, finely chopped

(or 1 cup blended tomatoes)

• 2 cups hot water

• 2 to 3 tablespoons fresh lemon juice

• A few coriander leaves, chopped

• Optional: 1 green chilly, slit

Method

1. Marinate the fish

Rub the fish pieces with ½ teaspoon turmeric and ½ teaspoon salt. Set aside for 10 to 12 minutes.

2. Lightly fry the fish

Heat mustard oil in a pan until it begins to smoke. Lower the heat. Add the fish and fry for 1 to 2 minutes on each side. Do not brown. Remove and set aside.

3. Temper the oil

In the same oil, add fenugreek seeds and let them turn light golden. Do not let them burn.

4. Cook the vegetable

Add lauki with a pinch of salt. Cook on low heat until soft, about 8 to 10 minutes.

(If using boiled potato, add it now and sauté for 1 minute.)

5. Add tomatoes and spices

Add tomatoes and cook until soft and mushy. Add the remaining turmeric and mix well.

6. Make the curry

Pour in the hot water and bring it to a gentle boil. The curry should be light and thin.

7. Add the fish

Slide the fried fish pieces into the curry. Add the optional green chilli.

8. Add lemon juice

Stir in 2 tablespoons of lemon juice.

9. Simmer

Cook gently for 5 minutes. Taste and adjust salt and sourness. Add a little more lemon juice if you like it tangier.

10. Finish

Turn off the heat and sprinkle chopped coriander leaves.

To Serve

Serve hot with steamed rice. The curry should taste light, fresh, and gently sour.

Notes and Tips

• Souring agents: You can use tomato, elephant apple (ou tenga), hog plum (omora tenga),                    or g
arcinia (thekera) instead of lemon.

• Tomato version: Use 3 to 4 tomatoes and skip the lemon.

• Thekera version: Soak 2 to 3 slices in warm water and add the soaking water to the curry.

• Mustard oil tip: Heat until it just begins to smoke, then lower the flame to remove the raw                    smell.

• Fenugreek tip: Do not over-brown the seeds as they can turn bitter.

• Consistency: Masor Tenga has a thin gravy, so add a splash of hot water if it thickens too                    much.

Bon appétit