A unique and tangy Assamese fish roe curry. The sourness of elephant apple beautifully complements the rich flavor of the fish roe fritters, creating a light yet flavorful dish that's a true taste of Assam.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
313cal
18gprotein
22gcarbs
18g
Ingredients
250 g Rohu Fish Roe (Cleaned, with membrane removed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and nutritious Assamese stir-fry made with mustard greens, garlic, and green chilies. This rustic dish, tempered in mustard oil, is a staple in Assamese cuisine and pairs perfectly with steamed rice and dal.
About Ou Tenga Koni, Steamed Basmati Rice and Xaak Bhaji
Tangy Ou Tenga diya Koni with iron-boosting Xaak Bhaji and rice. A protein-packed, soul-satisfying homestyle meal!
This assamese dish is perfect for lunch. With 694.51 calories and 26.68g of protein per serving, it's a muscle-gain option for your meal plan.
fat
3 pcs Green Chilies (Slit lengthwise)
1 tsp Turmeric Powder (Divided into two 0.5 tsp portions)
1.5 tsp Salt (Adjust to taste)
3 cup Water (Divided for boiling and for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Elephant Apple and Fritter Mix
In a small pot, add the sliced elephant apple (ou tenga) and 1 cup of water. Bring to a boil and cook for 10-12 minutes until the slices are tender.
Lightly mash the boiled slices with the back of a spoon. Set this aside along with its water.
In a mixing bowl, gently combine the fish roe, finely chopped onion, ginger paste, garlic paste, besan, 0.5 tsp of turmeric powder, and 0.5 tsp of salt. Mix until just combined, being careful not to break the roe.
2
Shallow-Fry the Fish Roe Fritters (Koni Bor)
Heat 3 tbsp of mustard oil in a kadai or frying pan over medium heat until it is fragrant and slightly smoking.
Carefully drop spoonfuls of the fish roe mixture into the hot oil, flattening them slightly to form small patties (bor).
Fry in batches for 3-4 minutes on each side, until they are golden brown and crisp. Avoid overcrowding the pan.
Once fried, remove the fritters with a slotted spoon and place them on a plate lined with a paper towel.
3
Prepare the Tenga Gravy
In the same pan, use the remaining oil. If needed, add the last 1 tbsp of mustard oil.
Add the panch phoron and let the seeds crackle for about 30 seconds.
Add the slit green chilies and cubed potatoes. Sauté for 2-3 minutes until the potatoes are lightly browned.
Stir in the remaining 0.5 tsp of turmeric powder and 1 tsp of salt. Mix well to coat the potatoes.
4
Simmer and Finish the Curry
Pour the boiled and mashed ou tenga mixture (along with its water) into the pan.
Add the remaining 2 cups of fresh water and bring the gravy to a vigorous boil.
Reduce the heat to a simmer and cook for 6-8 minutes, or until the potatoes are fork-tender.
Gently slide the fried fish roe fritters into the simmering gravy.
Continue to simmer for another 4-5 minutes, allowing the fritters to absorb the tangy flavors. Do not overcook, as the fritters can disintegrate.
Garnish with freshly chopped coriander leaves, turn off the heat, and let it rest for 5 minutes before serving.
5
Serve
Serve the Ou Tenga Koni hot with a side of steamed white rice (bhaat) for an authentic Assamese meal.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
1 tsp Panch Phoron (A Bengali five-spice blend.)
6 cloves Garlic Cloves (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
0.75 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Greens (5 minutes)
Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
Set aside in a colander to allow excess water to drain off completely.
2
Temper the Spices (2 minutes)
Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3
Cook the Xaak (8 minutes)
Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
Sprinkle the turmeric powder and salt over the greens.
Toss everything together gently to coat the greens with the oil and spices.
Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4
Serve
Check the seasoning and add more salt if needed.
Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.
