Maasor Tenga Lai Xaak Di

Name: Maasor Tenga Lai Xaak Di
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: other
Ingredients: 400 g rohu fish (cut into 5 cm pieces, cleaned); 150 g mustard greens (lai xaak, roughly chopped, tender stems included); 2 tbsp lemon juice (freshly squeezed); 1 pinch turmeric powder; 1 pinch salt; 1 tbsp mustard oil; 1 pcs onion (medium, finely sliced); 4 pcs garlic (cloves, crushed lightly); 2 pcs green chili (slit lengthwise); 500 ml water

RATING

4.2/5(28)

TASTE SCORE

7/10

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.

PREP

15m

COOK

25m

SERVES

1 KATORI

158 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use the freshest possible river fish like rohu or katla for the cleanest taste.
2
Smoke the mustard oil until it just starts to pale and loses its raw smell for best flavor.
3
Don't skip the 10-minute turmeric-salt marinade — it firms the fish and removes odor.
4
Swirl the pot gently after adding fish; stirring will break the delicate fillets.
5
Add lemon juice only after turning off the heat — cooking it dulls the sourness.
6
Let the curry rest 2 minutes off heat after adding lemon juice to meld flavors.
7
This curry tastes even better the next day as the greens and fish infuse the broth.

RECIPE VARIATIONS

Adapt it for your goals.

non vegetarian

Non-vegetarian

Use any firm white river fish like catla, bhetki, or tilapia instead of rohu — the cooking time remains the same.

vegetarian

Vegetarian

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 oil