Masor Tenga is a light, tangy fish curry popular in almost every Assamese household.
It is especially enjoyed during summer due to its refreshing taste.
The sourness comes from tomatoes, lemon, or elephant apple (ou tenga).
It is healthy, easy to digest, and very flavorful.
How to Make (Full Recipe)
Clean and lightly fry fish pieces in mustard oil.
In the same oil, add mustard seeds and chopped tomatoes.
Cook until tomatoes soften and release juice.
Add turmeric, salt, and water.
Add fried fish and simmer gently.
Finish with lemon juice or ou tenga slices.
Serve hot with plain rice.