Assamese cuisines are made with exotic herbs and condiments. Fish tenga is one of the sought after delicacy from Assam.
MAS means fish and TENGA means tangy. When fish is cooked in tangy curry it is MASOR TENGA. When fish is prepared with a tinge of sour it tastes magnificent. One of the graceful dishes of Assamese cuisine.
Tangy broth is prepared with different sour fruits, sometimes it is prepared with simple tomato then sometimes with fresh Kazi nemu juice ( a local variety of lemon) the aroma of Kazi nemu is tempting and arouses taste buds, and sometimes with Otenga (elephant apple).
Though fish tenga can be prepared with small or big fish but big fishes are the best. 10/12 cut pices of fresh fish in one kg are the best fit. Preferably Rohu(labeo rohita) or Bahu (labeo catla) species of carp variety are the best when prepared. After half fry, fish is cooked slowly in the prepared rich broth curry. Rich broth is derivative of squeezed juice or raw mesh of tomato or water drenched otenga.
Cooking process - Marinate raw fish with turmeric and salt for around 15 minutes. Heat the frying pan with little mustard oil and splash of methi (fenugreek) and pour the broth, cook till boiling starts. Once boiling starts put the fish and cook on sim till both mixes well. Serve with garnish of fresh Coriander leaves to enhance the taste and aroma.
Northeast cuisines are known for less oil use and Masor Tenga is no exception.
Masor tenga is extremely refreshing on the palette. Its delicious flavor arouses your appetite and taste melts in the mouth.
Awesome cuisine from Awesome Assam.
Yes... Masor Tenga is one of the major identity of rich Assamese culture.
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