Masor Tenga is a popular dish of Assamese cuisine and is an integral part of the traditional Assamese Thali. It is generally a simply made Assamese fish curry in a homely style that is a regular feature during lunch and dinner. It is best enjoyed with steamed rice and some fresh green chillies on the side. 'Tenga' which literally translates to ‘sour’ is the dominant flavour of the curry.

This dish is light on the senses and tangy, and is also commonly known as Tangy Fish Curry. Best for the summers, it incorporates the sourness of kokum and tomatoes, and the flavour of a fried dish, which comes together to turn into a meal which is loved by many. It is generally consumed after a heavy meal, for it is believed that the sourness of this curry helps digest the food fast and properly. This dish, like many Assamese dishes, is easy-to-make and does not take too much time to cook. If you serve this curry on a summer afternoon alongside a plate of steamed rice, you will end up feeling refreshed and energised.

There are many different ways of preparing this sour fish curry among the people from Assam. Many ingredients can be used to give the sour flavor to the dish, for instance mangosteen, lemon, etc., but the most popular form of the dish is made with tomatoes. Another ingredient that is quite important is kokum. 

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Clean and wash the fish pieces and put them in a bowl. Add turmeric powder and salt to it, then rub well. Set aside for 10 minutes. Heat a wok or kadhai and pour in enough mustard oil to fry the fish pieces. Once the oil starts steaming, put the fish in the pan and fry till they reach golden-brown colour. Take them out of the oil and set aside.

Remove the used oil which is always a healthier option, although it also means that you will lose out on the flavoured oil. Pour 3 tablespoons of oil and heat again. When the oil is hot enough, add the fenugreek seeds and temper. Put in the tomatoes and stir fry for 5-8 minutes. Add water and cook till the tomatoes are done. Place the fish pieces gently in the curry and season it with salt. You can also add some sugar if the tomatoes seem too tangy. Take the curry off the flame and finally add the lemon juice and coriander.

Serve this curry over a bowl of rice. Masor tenga is one of those dishes you can nurse in a bowl and eat at ease. You'll love this curry if you like fish curries, and remember to thank Assam for this beautiful recipe.