Nal Tenga (নল টেঙা) is a classic and beloved fish curry from Assam, known for its light and tangy flavor profile. The term “Nal” refers to the soft-boned freshwater fish commonly used in Assamese cuisine, such as borali, rou, or bhokua, while “Tenga” means sour — the defining element of this dish.
The sourness in Nal Tenga usually comes from natural ingredients like tomatoes, ou tenga (elephant apple), thekera (dried mangosteen), or lemon, depending on seasonal availability. The fish is lightly fried and then simmered in a thin, soupy curry infused with mustard seeds, green chilies, turmeric, and a souring agent. The result is a mildly spiced, tangy curry that is both refreshing and easy on the stomach, especially during the hot and humid summers of Assam.
Traditionally served with plain rice, Nal Tenga is not just a dish but a comforting culinary expression of Assamese home-cooking — simple, seasonal, and health-oriented.
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