Assamese Masor Tenga – A Light & Traditional Assamese Fish Curry

Masor Tenga is one of the most loved traditional dishes of Assam. This light, tangy fish curry is simple, refreshing, and perfect with hot steamed rice. Unlike rich and spicy fish curries, Masor Tenga has a mild flavour with a delicious sour taste, traditionally made using tomatoes, lemon, elephant apple (ou tenga), or other local souring ingredients.

If you enjoy authentic Assamese food, this is a must-try recipe for your home.

🐟 Ingredients

• Fish – 500 g
• Tomato – 2 medium, chopped
• Potato – 1 large, cut into pieces
• Green chilli – 2–3
• Turmeric powder – ½ teaspoon
• Salt – as required
• Mustard oil – 3 tablespoons
• Ginger paste – 1 teaspoon
• Garlic – ½ teaspoon, optional
• Water – 2–3 cups
• Fresh coriander – for garnishing

For extra tanginess:
You can use lemon juice, elephant apple (Ou Tenga), or a little tamarind according to your preference.

👩‍🍳 Step 1: Marinate the Fish

Clean the fish pieces properly and drain the excess water.

Add a little salt and turmeric powder. Mix well and keep aside for about 10 minutes.

🍳 Step 2: Fry the Fish

Heat mustard oil in a pan.

Once the oil is hot, lightly fry the fish pieces from both sides until they turn golden. Do not over-fry the fish.

Remove the fish and keep it aside.

🥔 Step 3: Prepare the Curry

In the same pan, add the potato pieces and lightly fry them for a few minutes.

Add ginger paste and chopped tomatoes. Cook until the tomatoes become soft.

Add turmeric powder and salt, then mix everything well.

🍅 Step 4: Add Water

Pour 2–3 cups of water into the pan and bring it to a boil.

Cover and cook until the potatoes are almost completely done.

🐟 Step 5: Add the Fish

Gently add the fried fish pieces to the curry.

Add the green chillies and cook for another 5–7 minutes on medium heat.

🍋 Step 6: Add the Tangy Flavour

Now add your preferred souring ingredient.

For a simple version, add fresh lemon juice after turning off the heat.

Taste the curry and adjust the salt and sourness according to your preference.

🌿 Step 7: Garnish & Serve

Turn off the heat and garnish with fresh coriander.

Your traditional Assamese Masor Tenga is ready!

Serve hot with freshly steamed rice.

🍚 Serving Suggestion

Masor Tenga tastes best with:

• Steamed rice
• Dal
• A simple vegetable side dish
• Green chilli
• A small serving of pickle

💡 Cooking Tips

• Use fresh fish for the best flavour.
• Do not over-fry the fish; lightly frying keeps it soft.
• Mustard oil gives the curry its authentic Assamese flavour.
• Add lemon juice only after switching off the flame for a fresh tangy taste.
• Adjust the sourness according to your taste.

❤️ Why You Should Try Masor Tenga

Masor Tenga is more than just a fish curry—it is a beautiful example of the simple and balanced flavours of Assamese cuisine. With fresh fish, seasonal ingredients, mustard oil, and a delicious sour taste, it makes a comforting everyday meal.

Try this traditional Assamese recipe at home and enjoy it with a plate of hot steamed rice!

📌 Recipe Summary

Recipe: Assamese Masor Tenga
Cuisine: Assamese
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Serves: 3–4 people
Difficulty: Easy