Ou Tenga
A light Assamese duck curry where rich duck is balanced with the tart sweetness of elephant apple. The broth stays thin, bright, and comforting, making it a lovely partner for plain steamed rice.
For 4 servings
- prep · ~10 min
Prep the duck and elephant apple.
1.Rinse the duck pieces well and drain fully.2.Rub the duck with turmeric powder and 0.25 tsp salt.3.Cut the elephant apple into wedges and keep it ready.TIPDrain the duck well before cooking so it sears instead of steaming. - saute · ~8 min
Brown the duck lightly.
1.Heat mustard oil in a heavy pan until it just starts to smoke lightly, then lower the heat.2.Add the duck pieces and cook until lightly browned on all sides.3.Stir in the black pepper and cook 1 minute more. - saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add the onion to the pan and cook until softened and lightly golden.2.Add the crushed ginger and garlic.3.Cook until the raw smell disappears.TIPKeep the heat medium so the garlic does not burn and turn bitter. - simmer · ~35 min
Simmer the duck until nearly tender.
Add water and the remaining 0.25 tsp salt. Bring to a gentle boil, then cover and simmer until the duck is almost tender.
- simmer · ~15 min
Add the elephant apple and finish the curry.
Add the elephant apple wedges and simmer uncovered until they soften and release their tart flavor into the broth, and the duck is fully cooked.
TIPDo not mash the elephant apple too much; gentle simmering keeps the broth clear and bright. - garnish
Garnish with cilantro.
- serve
Serve hot 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.
- 1Heat the mustard oil to a light smoke first to tame its raw pungency before adding the duck.
- 2Pat the duck dry well so it browns lightly and does not water down the broth early on.
- 3Add the elephant apple only after the duck is nearly tender, or the fruit can turn too mushy.
- 4Keep the simmer gentle and mostly uncovered at the end so the broth stays clear and bright.
- 5Bone-in duck needs time; it is ready when the meat yields easily near the joints but is not shredding.
- 6If the duck releases excess fat, spoon off a little before the final simmer to keep the curry light.
- 7This curry tastes even better after a short rest, once the tart fruit has mingled with the duck broth.
Adapt it for your goals.
Low-oil
Brown the duck in less mustard oil and skim surface fat during simmering for a lighter, cleaner broth.
spicierSpicier
Add a slit green chili with the onion for gentle heat that still keeps the Assamese tenga profile intact.
chicken tengaChicken-tenga
Use bone-in chicken for a quicker, milder version if duck is unavailable but you want the same tart broth.
Why this is on our healthy list.
Protein-Rich Main Dish
Duck provides substantial protein, making this light curry filling enough to pair simply with plain rice.
Digestive Aromatics
Ginger, garlic, and black pepper add warmth and aroma while keeping the broth flavorful without heavy spices.
Lighter Sour Broth
Because the curry is thin and fruit-soured rather than cream-based, it feels comforting without being overly heavy.
Frequently asked questions
Yes, though the flavor will change. A mild souring agent like tomatoes or a little lime can work, but elephant apple gives the most authentic Assamese taste.
