Mass Tenga- Assamese sour fish curry

Posted by thistleandmint on
Fish (Mass) is eaten in the Northeast in many forms and almost every day. There are steamed fish, wide varieties of curries, fried fish, smoked fish, fermented fish, dry fish, canned fish, etc. Mass (Fish) Tenga (Tangy) is one of the most relished curry dishes, prepared in Assam. This is a slow-cooked fish curry usually made with Elephant Apple (Ou Tenga) and Tomato. The sourness of this fruit gives the curry a subtle tangy taste. But it can also be made with Tomato and Lemon if Elephant Apple is not available. The sourness of tomato and tangy acidic taste of lemon is equally tantalizing and flavourful that will make you lick your plate clean. Check this out!


Ingredients:
Rohu or Katla fish: 4-5 pieces (any other big or medium-sized river fish can be used)
Boiled potato: 2 medium-sized or 1 if large
Tomato: 2-3 medium sized (chopped/sliced)
Garlic: 2 tablespoons, finely chopped or pounded in a mortar  
Mustard seeds: 1 teaspoon
Coriander leaves: Half a cup (chopped)
Green chillies: 2-3
Turmeric powder: 1 tablespoon
Salt: As per taste
Lemon: 1
Mustard oil: 2-3 tablespoons
Water: About 700 ml


Preparation: 45 minutes, serves 3-4 persons.
Step 1: Marinate the fish pieces with turmeric powder, salt, and a few drops of oil for 5 minutes. Heat a pan/ kadhai and add 2-3 tablespoons of mustard oil. Once the oil is hot add fish pieces and shallow fry until it turns light brown. Around 30 seconds each side in high heat would be enough. Once done take them out in a plat and keep it aside.


Step 2: Use the same pan/ kadhai for the next step. Keep the burner in medium flame. The oil in the pan would be sufficient for the curry. If needed add one more tablespoon of oil. Since the oil is already hot, immediately add mustard seeds, let it splutter. Add one tablespoon of garlic and saute for some time. Keep the remaining garlic for later. Once the garlic releases its aroma add tomato and saute it for a minute. Then add turmeric powder and salt as per taste. Slice the green chillies and add it too. Saute the masala for some more time until the tomato is cooked. Roughly crush the boiled potatoes with a fork and add it into the pan/ kadhai. Stir it for a minute then add about 700ml water for the curry and bring it to boil. At this stage add the fried fish and toss the remaining garlic. Give a gentle stir and cover the lid. Let it simmer for the next half an hour to 40 minutes in the lowest flame. Occasionally keep checking the thickness of the curry, if needed add more water, but prefer not to make it too watery. Please follow the below steps (left to right).


After half an hour or 40 minutes squeeze one lemon and toss the chopped coriander leaves over the curry. Immediately cover it and turn the gas off. Keep it covered for another 5-8 minutes and serve hot with steamed rice.

    

 Some modern but traditional items for traditional cooking-                

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