FoodCulture
Novice Foodie
Have you ever tasted a fish curry that is light, tangy, and absolutely refreshing? If not, let me introduce you to Masor Tenga, Assam’s beloved sour fish curry that’s as delicious as it is comforting!
Unlike rich, creamy curries, Masor Tenga is simple yet bursting with flavor. It’s a thin, tangy fish curry made with fresh river fish like Rohu or Catla, cooked with tomatoes, raw mango, or elephant apple (ou tenga) for that perfect sourness. The dish is mildly spiced, letting the natural flavors shine while being incredibly light on the stomach.
✔ Cooling Effect – Assam’s humid climate calls for light, refreshing dishes.
✔ Healthy & Wholesome – Uses minimal oil and spices, making it easy to digest.
✔ Perfect with Rice – The tangy broth pairs beautifully with steamed rice.
✔ Traditional & Timeless – Passed down for generations in Assamese households.
Some love it with tomatoes and lemon, while others swear by ou tenga (elephant apple) or raw mango for extra tanginess. Some even add mustard seeds or green chilies for a little kick!
Have you tried Masor Tenga before? If yes, what’s your favorite variation? If not, would you love to give it a try? Let’s talk about this Assamese delicacy!
What Makes Masor Tenga So Special?
Unlike rich, creamy curries, Masor Tenga is simple yet bursting with flavor. It’s a thin, tangy fish curry made with fresh river fish like Rohu or Catla, cooked with tomatoes, raw mango, or elephant apple (ou tenga) for that perfect sourness. The dish is mildly spiced, letting the natural flavors shine while being incredibly light on the stomach.
Why Is It a Staple in Assamese Cuisine?
✔ Cooling Effect – Assam’s humid climate calls for light, refreshing dishes.
✔ Healthy & Wholesome – Uses minimal oil and spices, making it easy to digest.
✔ Perfect with Rice – The tangy broth pairs beautifully with steamed rice.
✔ Traditional & Timeless – Passed down for generations in Assamese households.
How Do You Like Your Masor Tenga?
Some love it with tomatoes and lemon, while others swear by ou tenga (elephant apple) or raw mango for extra tanginess. Some even add mustard seeds or green chilies for a little kick!
Have you tried Masor Tenga before? If yes, what’s your favorite variation? If not, would you love to give it a try? Let’s talk about this Assamese delicacy!
