Masur Dailor Boror Tenga
An authentic Assamese sour curry featuring crispy red lentil fritters (bor) and tender freshwater fish in a light, tangy tomato and mustard oil gravy. This beloved dish from Northeast India is a perfect comfort food, best enjoyed with a plate of hot steamed rice.
For 4 servings
Prepare the Lentil Fritters (Bor)
- Drain the soaked masur dal completely. Grind it into a coarse, thick paste in a blender, using minimal water.
- Transfer the paste to a bowl. Add the finely chopped small onion, green chili, 0.5 tsp ginger paste, 0.25 tsp turmeric powder, and 0.5 tsp salt.
- Whisk the mixture vigorously for 2-3 minutes. This incorporates air and makes the fritters light and fluffy.
- Heat vegetable oil for deep frying in a kadai over medium-high heat. Drop small spoonfuls of the dal mixture into the hot oil, frying in batches.
- Fry for 4-5 minutes, turning occasionally, until the fritters are golden brown and crisp. Drain on paper towels and set aside.
Prepare and Fry the Fish
- Clean the fish pieces. In a bowl, marinate them with 0.5 tsp turmeric powder and 0.5 tsp salt. Let it rest for 10 minutes.
- Heat 2 tbsp of mustard oil in a separate pan or kadai over medium-high heat.
- Carefully place the marinated fish in the hot oil. Shallow fry for 3-4 minutes per side until light golden and cooked through. Remove and set aside.
Make the Tenga Gravy
- In the same pan, add the remaining 1 tbsp of mustard oil. Heat it over medium flame.
- Add the panch phoron and dry red chilies. Let them crackle for about 30 seconds until fragrant.
- Add the sliced medium onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Add the chopped tomatoes, remaining 0.5 tsp turmeric powder, 1 tsp salt, and slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and oil begins to separate from the masala.
Simmer and Finish the Curry
- Pour in 4 cups of water and increase the heat to high. Bring the gravy to a rolling boil.
- Reduce the heat to medium-low and let it simmer for 5-7 minutes for the flavors to meld together.
- Gently slide the fried fish pieces into the simmering gravy. Cook for 2-3 minutes.
- Just before serving, add the prepared lentil fritters (bor) to the gravy. Let them simmer for just 1-2 minutes to absorb the flavors without becoming soggy.
- Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
Serving
- Let the curry rest for 5 minutes before serving.
- Serve hot with steamed white rice for an authentic Assamese meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest 'bor', whisk the dal paste well before frying to incorporate air.
- 2The dal paste should be coarse, not perfectly smooth, for the best texture in the fritters.
- 3Using mustard oil is key to achieving the authentic pungent flavor of this Assamese curry.
- 4Add the fried 'bor' to the gravy just before serving to ensure they retain some of their crispness.
- 5Adjust the sourness to your liking. You can add more lemon juice or a bit of tamarind paste if you prefer it tangier.
- 6Do not overcook the fish in the gravy, as it can break apart easily.
Adapt it for your goals.
Vegetarian Version
Omit the fish entirely to make a delicious 'Boror Tenga'. The lentil fritters in the tangy gravy are a star on their own.
Different Souring AgentDifferent Souring Agent
For a more traditional sour taste, replace tomatoes and lemon with a few pieces of 'thekera' (dried Garcinia pedunculata) or a tablespoon of tamarind pulp dissolved in water.
Add VegetablesAdd Vegetables
Incorporate chunks of potato or bottle gourd into the gravy. Add them after sautéing the onions and cook until tender before adding the fish.
Different LentilsDifferent Lentils
You can make the 'bor' using a mix of masur dal and chana dal for a firmer, nuttier fritter.
Why this is on our healthy list.
Excellent Source of Protein
This dish combines protein from two great sources: masur dal (red lentils) and fish. Protein is essential for muscle repair, immune function, and overall body maintenance.
Rich in Omega-3 Fatty Acids
The use of freshwater fish like Rohu provides a good amount of Omega-3 fatty acids, which are crucial for brain health and reducing inflammation in the body.
Aids Digestion
Spices used in the curry, such as ginger, and the components of panch phoron (like fennel and fenugreek seeds), are known to aid digestion and improve gut health.
Provides Essential Minerals
Lentils are a good source of iron, folate, and magnesium, which are vital for energy production, red blood cell formation, and nerve function.
Frequently asked questions
'Tenga' is the Assamese word for 'sour'. It refers to a category of light, tangy curries that are a staple in Assamese cuisine, known for their refreshing taste.