Entree: India – Assam – মাছৰ টেঙা ➤ Masor Tenga (Sour fish curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) freshwater fish fillets (rohu, bhetki, or similar), cut into 6 pieces (such as tilapia)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) turmeric powder, divided
- 3 tbsp (45 ml) mustard oil, divided
- 1/2 tsp (1 g) fenugreek seeds (methi)
- 1/2 tsp (1 g) nigella seeds (kalonji) or 1/2 tsp (1 g) mustard seeds
- pinch (about 1/8 tsp (0.5 g)) asafoetida (hing)
- 1 small onion, thinly sliced (about 4 oz (115 g))
- 1 cup (150 g) chopped elephant apple (ou tenga) or 2 medium tomatoes, diced (use elephant apple if available for authentic sourness)
- 3–4 green chilies, slit lengthwise
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lemon juice (optional, to adjust sourness)
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (15 g) chopped spring onion greens (optional)

Show original ingredient measurements

- 1.5 lb (680 g) freshwater fish fillets (rohu, bhetki, or similar), cut into 6 pieces (such as tilapia)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) turmeric powder, divided
- 3 tbsp (45 ml) mustard oil, divided
- 1/2 tsp (1 g) fenugreek seeds (methi)
- 1/2 tsp (1 g) nigella seeds (kalonji) or 1/2 tsp (1 g) mustard seeds
- pinch (about 1/8 tsp / 0.5 g) asafoetida (hing)
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 1 cup (150 g) chopped elephant apple (ou tenga) or 2 medium tomatoes, diced (use elephant apple if available for authentic sourness)
- 3–4 green chilies, slit lengthwise
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lemon juice (optional, to adjust sourness)
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (15 g) chopped spring onion greens (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish pieces dry; rub with 1/2 tsp (2.5 ml) turmeric and 1 tsp (5 ml) salt and set aside for 10–15 minutes.
2. Heat 2 tbsp (30 ml) mustard oil in a wide, heavy-bottomed pan until it begins to smoke; remove from heat briefly to cool slightly, then return to medium-high. Fry the fish pieces in batches until lightly golden on both sides (about 2–3 minutes per side). Remove and set aside on paper towel.
3. In the same pan with the remaining oil and fond, add fenugreek seeds and nigella/mustard seeds; let them sizzle for 10–15 seconds. Add a pinch of asafoetida and the sliced onion and cook until the onion is soft and translucent, about 4–5 minutes.
4. Add the chopped elephant apple (or diced tomatoes), slit green chilies, remaining 1/2 tsp (2.5 ml) turmeric, and red chili powder. Cook until the fruit/tomato breaks down and becomes saucy, about 6–8 minutes.
5. Pour in 1 cup (240 ml) water or light fish stock, bring to a gentle simmer, and adjust salt. Slide the fried fish pieces gently into the simmering broth, spooning sauce over them. Simmer on low for 6–8 minutes until the fish is cooked through and the flavors meld.
6. Finish with lemon juice if needed, sprinkle chopped cilantro and spring onion greens, and drizzle a little raw mustard oil if desired. Serve hot with steamed rice.

1. Pat the fish pieces dry; rub with 1/2 tsp turmeric and 1 tsp salt and set aside for 10–15 minutes.
2. Heat 2 tbsp mustard oil in a wide, heavy-bottomed pan until it begins to smoke; remove from heat briefly to cool slightly, then return to medium-high. Fry the fish pieces in batches until lightly golden on both sides (about 2–3 minutes per side). Remove and set aside on paper towel.
3. In the same pan with the remaining oil and fond, add fenugreek seeds and nigella/mustard seeds; let them sizzle for 10–15 seconds. Add a pinch of asafoetida and the sliced onion and cook until the onion is soft and translucent, about 4–5 minutes.
4. Add the chopped elephant apple (or diced tomatoes), slit green chilies, remaining 1/2 tsp turmeric, and red chili powder. Cook until the fruit/tomato breaks down and becomes saucy, about 6–8 minutes.
5. Pour in 1 cup water or light fish stock, bring to a gentle simmer, and adjust salt. Slide the fried fish pieces gently into the simmering broth, spooning sauce over them. Simmer on low for 6–8 minutes until the fish is cooked through and the flavors meld.
6. Finish with lemon juice if needed, sprinkle chopped cilantro and spring onion greens, and drizzle a little raw mustard oil if desired. Serve hot with steamed rice.