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A classic Assamese sour fish curry featuring a light, tangy tomato gravy and savory fish and lentil fritters. This dish, known as 'tenga,' offers a unique and refreshing flavor profile, perfect with steamed rice.
Prepare the Fish and Lentils
Make the Fritter (Bor) Batter
Fry the Fish Fritters
A classic Assamese sour fish curry featuring a light, tangy tomato gravy and savory fish and lentil fritters. This dish, known as 'tenga,' offers a unique and refreshing flavor profile, perfect with steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 295.28 calories per serving with 18.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry (Tenga) Base
Cook the Tenga Gravy
Combine and Finish the Dish
Instead of tomatoes and lemon, use traditional Assamese souring agents like sliced Elephant Apple (Outenga), sour roselle leaves (Tenga Mora), or the juice of Kaji Nemu (Assam lemon).
Omit the fish entirely. Make plain masoor dal fritters (bor) and add them to the same tangy tomato gravy for a delicious vegetarian alternative.
Instead of making fritters, you can use pan-fried pieces of fish like Rohu or Catla. Add the fried fish pieces to the boiling tenga gravy and simmer for 4-5 minutes.
The combination of fish and masoor dal provides a high-quality source of lean protein, which is essential for muscle repair, immune function, and maintaining satiety.
Freshwater fish like Rohu are a good source of Omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health. The use of mustard oil also contributes beneficial monounsaturated fats.
The 'tenga' or sour profile of the dish, derived from tomatoes and lemon, is traditionally believed to stimulate digestive enzymes, improve appetite, and promote gut health.
Key spices used in the curry, such as turmeric (containing curcumin) and ginger, possess natural anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Yes, it is a relatively healthy and balanced dish. It's rich in protein from fish and lentils, and the tangy gravy is light on spices and oil. The sour element is also believed to aid digestion. The fritters are shallow-fried, making it healthier than deep-fried alternatives.
One serving of Masor Boror Tenga contains approximately 320-360 calories, depending on the amount of oil absorbed during frying. It's a nutritious main course when served with a moderate portion of steamed rice.
'Tenga' means 'sour' in Assamese. It refers to a category of light, tangy, and refreshing curries that are a staple in Assamese households, especially during summer. They are typically made with fish and a souring agent like tomato, lemon, or elephant apple.
While masoor dal (red lentils) is traditional for its texture and quick cooking time, you can experiment with chana dal (split chickpeas). However, chana dal will require a longer soaking time and will result in a denser, firmer fritter.
This can happen for two main reasons: either the fritter batter was too loose (too much moisture), or you simmered them for too long in the gravy. Ensure your dal paste is thick and don't cook the fritters in the curry for more than 3 minutes.
Yes, you can fry the fritters ahead of time and store them in an airtight container. When you are ready to eat, simply prepare the fresh tenga gravy and add the pre-made fritters for the final 2-3 minutes of simmering.
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