This is Part 16 of Flavours of India, our series on India's regional cuisines. Start from Part 1: Chettinad or read the previous part, Part 15: Lucknow.
The cuisine of Assam, shaped by the mighty Brahmaputra and its fertile valley, is very different from the rich gravies of North India. It uses little oil and few spices, letting fresh fish, herbs and vegetables shine. Every Assamese meal typically starts with something alkaline, called khar, and ends with something sour, called tenga.
What makes Assamese cuisine special
- Khar: an alkaline liquid made by filtering water through the ash of sun-dried banana peels, used to cook vegetables or fish.
- Tenga (sourness): from tomatoes, lemon, elephant apple (ou tenga) or dried mangosteen (thekera).
- Pitika: simple mashes of potato, brinjal or fish with mustard oil, onion and chilli.
- Bhut jolokia: one of the world's hottest chillies, used sparingly.
- Rice in every form and Bihu festival sweets called pitha.
What is masor tenga?
Masor tenga means "sour fish". It is a light, thin and tangy curry, especially popular in summer for its cooling effect. Tomato and lemon are the most common souring agents at home.
Masor tenga recipe
Serves: 4 · Prep: 15 minutes · Cook: 25 minutes
Ingredients
- 500 g fish (rohu, catla or any firm freshwater fish), cut into steaks
- 1 tsp turmeric and salt to marinate
- 4 tbsp mustard oil
- 1/2 tsp fenugreek (methi) seeds
- 3-4 ripe tomatoes, chopped
- 2-3 green chillies, slit
- 1/2 tsp turmeric
- 2 cups water and salt to taste
- Juice of 1 lemon (or a few pieces of ou tenga)
- 2 tbsp chopped coriander
Method
- Rub the fish with turmeric and salt and set aside for 15 minutes.
- Heat mustard oil until it smokes lightly, then lower the heat. Lightly fry the fish for 2 minutes per side. Remove.
- In the same oil, add fenugreek seeds and let them turn golden.
- Add the tomatoes, green chillies, turmeric and salt. Cook until the tomatoes turn mushy, then mash them with a spoon.
- Add water and bring to a boil. Simmer for 5 minutes.
- Add the fried fish and simmer for 5-7 minutes until cooked.
- Turn off the heat, stir in lemon juice and coriander.
Tips
- The curry should be thin and soupy, not thick.
- Add lemon at the end to keep its fresh flavour.
- Some families add potatoes or a handful of fresh herbs like dhaniya or mati kaduri.
How to serve
Serve with plain steamed rice, a potato pitika and a simple dal for a classic Assamese meal.
Other Assamese dishes to try
- Kol posola khar: banana stem cooked with khar.
- Duck curry with ash gourd: a Bihu favourite.
- Pork with bamboo shoot
- Aloo pitika and baingan pitika
- Til pitha and narikol laru: Bihu sweets.
Next in Flavours of India: Nagaland's smoked pork with bamboo shoot.
