Masor Tenga (Assamese Fish Curry)

When it comes to preparing fish, I like to keep things simple. A few carefully chosen spices are all it takes to let the fish shine as the true star of the dish. One such special recipe is Masor Tenga, a signature fish curry from Assamese cuisine. Light, tangy, and full of flavor, it’s the perfect dish for a quick weeknight meal, whether for lunch or dinner, especially during the summer. Plus, I’ve even made a video to show you how to prepare it!

There are many variations of Masor Tenga depending on the region, family traditions, and personal preferences across Assam. But the essence remains the same: a light, mildly spiced gravy that’s quick to prepare and deeply comforting. It’s best enjoyed with plain steamed rice, though it also works wonderfully as a stew on its own if you’re avoiding grains.

The word tenga means “sour,” and this distinctive tang comes from a variety of souring agents like elephant apple, mangosteen, lemon, tomato, or jujube. I use tomatoes and lemon juice in my recipe, as they are easily available everywhere and impart a natural tang that gives the curry its bright, refreshing flavor. Sometimes vegetables like potatoes, bottle gourd, or ridge gourd are added too. I’ve included half a boiled potato in mine for extra body.

The fish is first pan-fried, then gently simmered in a tangy gravy. In Assam, this curry is typically made with bone-in Rohu fish steaks, but I’ve used whole boneless cod fillets instead, as they’re easily available year-round. I bought two large fillets and cut them into 3-inch pieces. Be careful when pan-frying cod, as it’s quite delicate and can break apart easily.

Once the fish was fried, I flavored the oil with mustard seeds before sautéing the onions. Green chilies were added for a bit of heat. Aside from that, the only spices needed are turmeric powder, coriander powder, and salt. I also added a bit of Kashmiri chili powder purely for color, feel free to skip it if you don’t have any. That’s pretty much it! This recipe is simple enough for anyone new to cooking fish curries and leaves plenty of room for flexibility.

I hope you enjoy this recipe! If you try it, let me know in the comments, or snap a photo and tag me on social media using the hashtag #simpleglutenfreekitchen. I’d love to see your version of this comforting classic.