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A classic Assamese sour fish curry featuring tender Rohu fish simmered in a tangy gravy made from Elephant Apple (Ou Tenga). This light yet flavorful dish is a staple in Assamese cuisine, perfect with steamed rice.
Prepare the Elephant Apple (Ou Tenga)
Marinate and Fry the Fish
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A classic Assamese sour fish curry featuring tender Rohu fish simmered in a tangy gravy made from Elephant Apple (Ou Tenga). This light yet flavorful dish is a staple in Assamese cuisine, perfect with steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 187.08 calories per serving with 24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base (Tadka)
Build the Gravy
Simmer and Finish
If Elephant Apple is unavailable, you can achieve a similar 'tenga' (sour) flavor using 2 medium chopped tomatoes, 1/2 cup of raw mango pieces, or 2 tbsp of tamarind pulp dissolved in water.
While Rohu is traditional, this curry also works beautifully with other freshwater fish like Catla, or even sea bass or tilapia steaks.
For extra nutrition and texture, you can add potato wedges or bottle gourd (lauki) pieces to the gravy and cook them until tender before adding the fish.
The Rohu fish is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation, contributing to a healthy heart.
Elephant Apple (Ou Tenga) is traditionally known to have digestive properties. Its inclusion in the curry can help soothe the stomach and promote better digestion.
Spices like turmeric, ginger, and garlic used in the curry base are rich in antioxidants and have anti-inflammatory and anti-microbial properties that help strengthen the immune system.
Ou Tenga, or Elephant Apple, is a fruit native to Southeast Asia. It has a unique sour and slightly astringent taste, making it a popular souring agent in Assamese, Bengali, and other regional cuisines.
Yes, it is a relatively healthy dish. Fish is an excellent source of lean protein and omega-3 fatty acids. The curry is light and not heavy on cream or fats. The use of mustard oil also offers health benefits.
One serving of Ou Tenga Fish Curry contains approximately 270-320 calories, depending on the amount of oil absorbed during frying and the size of the fish portion.
If you cannot find Elephant Apple, you can substitute it with other souring agents like raw mango, tomatoes, or tamarind pulp to make a 'Tenga' curry. The flavor profile will be different but still delicious.
Absolutely. While Rohu is traditional, any firm-fleshed freshwater fish like Catla works well. You can also use sea fish like sea bass or kingfish steaks.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish.