Masor Boror Tenga
A light Assamese sour curry with crisp fried fish dumplings simmered in a tangy tomato and lemon broth. It is bright, comforting, and especially good with a small bowl of steamed rice on a warm day.
For 4 servings
- prep · ~30 min
Soak and mince the fish.
1.Rinse the fish and pat it dry well.2.Soak the fish pieces in 1 cup water for 30 minutes to soften them slightly for pounding.3.Drain completely and mince or pound the fish to a coarse paste, removing any visible bones.TIPDrain the fish very well before mixing or the boras may break while frying. - mix · ~7 min
Make the bora mixture.
1.Add onion, half the ginger, garlic, 1 green chili, chickpea flour, 1 pinch turmeric powder, and 0.25 tsp salt to the minced fish.2.Mix well until the mixture holds together.3.Divide into 12 small dumplings with lightly oiled hands. - fry · ~7 min
Fry the fish boras.
1.Heat 2 tbsp mustard oil in a pan over medium heat.2.Slide in the fish dumplings and fry until lightly golden on all sides, 5 to 6 minutes.3.Lift them out gently and keep aside.TIPDo not crowd the pan. Gentle frying helps the boras stay whole. - temper · ~2 min
Make the tempering.
1.Heat the remaining 2 tbsp mustard oil in a pan until it just begins to smoke lightly, then lower the heat.2.Add fenugreek seeds and let them sizzle for a few seconds.3.Add the remaining green chili and the remaining ginger.TIPDo not let the fenugreek seeds turn dark brown or the curry will taste bitter. - saute · ~7 min
Cook the tomato base.
1.Add chopped tomato and cook until soft and pulpy, 5 to 6 minutes.2.Stir in the remaining 1 pinch turmeric powder, red chili powder, and the remaining 0.25 tsp salt.3.Cook for 1 minute more until the masala smells rounded and bright. - simmer · ~8 min
Simmer the tenga.
Pour in 3 cups water and bring the curry to a gentle simmer. Add the fried fish boras carefully and cook for 6 to 8 minutes so they soak up the tangy broth without falling apart.
- garnish · ~2 min
Finish with lemon juice and cilantro.
Turn off the heat and stir in the lemon juice. Scatter cilantro on top and let the curry sit for 2 minutes before serving.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked fish thoroughly before mincing; extra moisture makes the boras loose and prone to breaking in oil.
- 2Shape the boras into small, compact dumplings so they cook through quickly and stay intact during simmering.
- 3Fry on medium heat only until light golden; overbrowned boras turn tough and absorb less of the sour broth.
- 4Let the mustard oil smoke lightly before tempering to mellow its raw pungency without losing its Assamese character.
- 5Keep the fenugreek seeds pale golden, not dark brown, or the tenga will taste noticeably bitter.
- 6Add the lemon juice only after switching off the heat so the curry keeps a fresh, sharp sourness.
- 7This dish tastes even better after a 10-minute rest, when the boras absorb the tomato-lemon broth.
Adapt it for your goals.
Low-oil
Shallow-fry the boras in less mustard oil or air-fry them lightly, then simmer as usual for a lighter everyday version.
more tangyMore-tangy
Increase tomato slightly or finish with extra lemon juice for a sharper, more pronounced tenga profile.
spicierSpicier
Add an extra green chili to the broth for more heat without changing the dish's light, sour character.
egg free binder swapEgg-free binder swap
If you want a softer bora texture, use a little rice flour instead of chickpea flour; it gives a lighter bite.
Why this is on our healthy list.
Fish-Based Protein
Rohu provides satisfying protein, making the curry filling while still feeling light because the broth is thin and tangy.
Tomato and Lemon Brightness
Tomato and lemon juice add natural acidity and plant compounds, giving the dish freshness without relying on heavy cream or rich gravy.
Digestive Spices
Ginger, garlic, green chili, and fenugreek bring aromatic depth and are commonly used to make light curries feel warming and balanced.
Frequently asked questions
The fish mixture is usually too wet or too loose. Drain the fish very well after soaking, mince it finely enough to bind, and mix in the chickpea flour thoroughly before shaping.
