Maasor Tenga Lai Xaak Di
A tangy and light fish curry from Assam that balances sourness with the earthy, slightly mustardy bite of fresh lai xaak (mustard greens). This comforting dish simmers tender river fish in a minimal spice broth with lemon juice and whole green chilies for a clean, refreshing flavor that pairs perfectly with steamed rice.
For 4 servings
- prep · ~10 min
Marinate the fish.
Rub the fish pieces with a pinch of turmeric and salt. Set aside for 10 minutes while you prepare the greens.
TIPA light turmeric-salt rub removes any fishy smell and firms up the flesh. - prep
Prep the lai xaak.
Wash the mustard greens thoroughly and roughly chop them, keeping the tender stems. No need to pat dry.
- temper · ~5 min
Start the curry base.
1.Heat mustard oil in a pot or deep pan over medium flame until it reaches its smoking point and turns pale.2.Add sliced onions and sauté until translucent (3-4 min).3.Add crushed garlic and cook until fragrant (30 sec).TIPLet mustard oil smoke fully then cool slightly — this removes its raw pungency and brings out a nutty flavour. - boil · ~3 min
Cook the greens.
Add the chopped lai xaak to the pot with a pinch of salt. Stir and cook until the greens wilt down completely, about 3 minutes.
- boil · ~8 min
Build the broth and simmer.
1.Pour in the water and add slit green chilies.2.Bring to a rolling boil, then reduce heat and let it simmer gently for 5 minutes until the greens are tender and the broth takes on their earthy flavor. - simmer · ~8 min
Poach the fish.
1.Gently slide the marinated fish pieces into the simmering broth.2.Cook uncovered on low heat for 6-8 minutes until the fish is just opaque and cooked through.3.Swirl the pot gently instead of stirring to avoid breaking the fish.TIPFish cooks quickly — look for the flesh to turn white and flake easily with a spoon. - mix · ~2 min
Finish with lemon juice.
Turn off the heat. Pour the fresh lemon juice over the curry and give the pot a gentle swirl to mix. Let it rest for 2 minutes before serving so the tanginess melds into the broth.
- serve
Serve the curry hot.
Ladle into bowls, making sure each gets a piece of fish and plenty of greens in tangy broth. Serve with plain steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest possible river fish like rohu or katla for the cleanest taste.
- 2Smoke the mustard oil until it just starts to pale and loses its raw smell for best flavor.
- 3Don't skip the 10-minute turmeric-salt marinade — it firms the fish and removes odor.
- 4Swirl the pot gently after adding fish; stirring will break the delicate fillets.
- 5Add lemon juice only after turning off the heat — cooking it dulls the sourness.
- 6Let the curry rest 2 minutes off heat after adding lemon juice to meld flavors.
- 7This curry tastes even better the next day as the greens and fish infuse the broth.
Adapt it for your goals.
Non-vegetarian
Use any firm white river fish like catla, bhetki, or tilapia instead of rohu — the cooking time remains the same.
vegetarianVegetarian
Replace fish with 200 g of paneer cubes (lightly fried) or firm tofu for a protein-rich vegetarian version that still absorbs the tangy mustard broth.
low oilLow-oil
Reduce mustard oil to 1 tsp and skip the tempering — simply sauté onions and garlic in a non-stick pan with a splash of water for a lighter curry.
spicySpicy
Add 2-3 more slit green chilies or a teaspoon of crushed red chili flakes for a spicier broth that complements the sourness.
herb variationHerb variation
Substitute half the lai xaak with fresh spinach or fenugreek leaves (methi) for a milder, slightly sweet green note.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Rohu fish is a good source of omega-3s, which support heart health and reduce inflammation.
High in Vitamin K and Antioxidants
Mustard greens (lai xaak) are packed with vitamin K, vitamin C, and glucosinolates that may support bone health and detoxification.
Low in Calories and Fat
This light broth-based curry uses minimal oil and no cream, making it a low-calorie yet satisfying meal.
Natural Digestive Aid
Lemon juice and green chilies stimulate digestion and can help soothe an upset stomach.
Good Source of Iodine
Fish from clean freshwater sources provides natural iodine, essential for thyroid function.
Frequently asked questions
Yes, but thaw it completely in the fridge and pat dry before marinating to avoid watery broth.
