Masor Tenga

Authentic Assamese sour fish curry - Rohu/catla in tangy tomato-lemon gravy with green chilies, mustard oil. Everyday delicacy, 10-min recipe, zero onion-garlic.

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About Masor Tenga

Assam's iconic light sour fish curry

Masor Tenga ("fish sour") is quintessential Assamese comfort food - freshwater fish (rohu/catla/katla) in delicate tangy gravy of tomatoes, lemon juice/juice of elephant apple (ou tenga), slit green chilies, turmeric. No heavy spices/onion/garlic, prepared in mustard oil for distinctive pungency. Ready in 10-15 mins, served with steaming rice. Staple in every Assamese household, represents simple riverine cuisine using local bounty.

Key features - light watery consistency (not thick), subtle sourness (tomaato + citrus), minimal whole spices (panch phoron optional), fresh fish steaks with bones for flavor. Variations include dried fish (masor shutki tenga), small fish (pothia masor tenga), seasonal ou tenga for intense sourness. Cultural significance - served during Bihu festivals, community feasts, everyday meals. Health benefits - light digestible, omega-3 rich, vitamin C from citrus.

Authentic Recipe

Traditional 10-minute preparation

Fish Prep Prep

Clean Fish

500g rohu/catla steaks. Rub salt-turmeric, wash. Slit 4-5 green chilies lengthwise.

Cooking Cook

Temper & Simmer

Heat 3 tbsp mustard oil, fry panch phoron (1 tsp). Add 2 tomatoes chopped, turmeric, salt. Add 2 cups water, fish pieces, green chilies. Boil 8 mins.

Finish Finish

Tangy Finish

Add juice 1 lemon/2 tbsp ou tenga extract, coriander leaves. Simmer 2 mins. Light watery consistency perfect.

Ingredients (4 servings)

Simple pantry staples

Fish Main

500g Rohu/Catla

Steaks with bones. Fresh river fish preferred.

Tomato Lemon Sour

Tomatoes & Lemon

2 tomatoes chopped + 1 lemon juice/ ou tenga (2 tbsp).

Chilies Spice

5 Green Chilies

Slit lengthwise. Heat from fresh phena chilies.

Regional Variations

Different styles across Assam

Ou Tenga Authentic

Ou Tenga Tenga

Elephant apple (Dillenia indica) provides intense natural sourness. Seasonal summer delight.

Small Fish Pothia

Pothia Masor Tenga

Small fish whole with heads. Eaten with rice, bones soft.

Dry Fish Shutki

Shutki Tenga

Dried fermented fish for umami. Popular in Upper Assam.

Masor Tenga Cooking

Authentic recipe demonstration

Riverine Cuisine Regions

Brahmaputra Valley - Jorhat, Dibrugarh, Guwahati