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A light, tangy, and authentic fish curry from Assam, known as 'Masor Tenga'. This recipe features small, whole fish, shallow-fried until crisp and then simmered in a flavorful broth with potatoes, tomatoes, and aromatic spices. The signature pungent flavor of mustard oil and panch phoron makes this a quintessential Assamese comfort food, best enjoyed with a plate of hot steamed rice.
Marinate and Fry the Fish
Prepare the Curry Base (Masala)
Cook Vegetables and Spices
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A light, tangy, and authentic fish curry from Assam, known as 'Masor Tenga'. This recipe features small, whole fish, shallow-fried until crisp and then simmered in a flavorful broth with potatoes, tomatoes, and aromatic spices. The signature pungent flavor of mustard oil and panch phoron makes this a quintessential Assamese comfort food, best enjoyed with a plate of hot steamed rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 256.45 calories per serving with 13.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
Add other vegetables like sliced eggplant (baingan) or drumsticks (sojne) along with the potatoes for added texture and nutrition.
For a more traditional tang, replace tomatoes with 'thekera' (Garcinia pedunculata), ou tenga (elephant apple), or tamarind water.
Create a thicker, more pungent gravy by adding 1-2 tablespoons of fresh mustard seed paste ('soriyoh bata') along with the other powdered spices.
While traditionally made with small fish, you can adapt this recipe for fish fillets like Rohu or Katla, cut into curry pieces. Adjust frying and simmering times accordingly.
Small, oily fish are packed with Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Since small fish are often eaten whole with their bones, they provide a highly bioavailable source of calcium, essential for strong bones and teeth.
Fish is a fantastic source of lean protein, which is vital for muscle building, tissue repair, and maintaining a healthy metabolism.
The curry base includes turmeric, ginger, and garlic, all of which are known for their powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Traditionally, freshwater fish like 'Mola' (Indian carplet), 'Puthi' (swamp barb), or 'Borali' (wallago attu) are used. If these are unavailable, you can use smelt, anchovies, or any other small, whole fish that holds up to frying.
One serving of this curry contains approximately 180-220 calories, making it a light and healthy main course. The exact count depends on the type of fish and the amount of oil absorbed during frying.
Yes, it is very healthy. Small fish are an excellent source of lean protein, Omega-3 fatty acids, and calcium (from the edible bones). The curry uses minimal oil and is rich in antioxidants from spices like turmeric and ginger.
This usually happens for two reasons: the fish wasn't fried until crisp enough, or it was stirred too vigorously after being added to the gravy. Ensure the fish is golden and firm before removing it from the oil, and gently fold it into the curry without much stirring.
You can, but it will significantly change the flavor profile. The pungent, sharp taste of mustard oil is a hallmark of Assamese and Bengali cuisine. If you must substitute, use a neutral vegetable oil, but the authentic taste will be lost.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from breaking.