It is a light and tangy fish curry from the heart of Assam. If there's one dish that captures the soul of Assamese people, it’s the Tenga. Light and tart, this standard fish curry is a summer staple in Assamese homes.
The word “Tenga” means extraordinary or tart in Assamese. Tomatoes and lemon juice are a common choice. Simple to cook and stuffed with flavour, it is for anyone looking to seek a regional Indian dish.
What Makes Fish Tenga Special?
Fish Tenga isn’t your commonplace hot curry. It’s light; it has a perfect balance of spices focusing more on characteristic flavours. It is eaten with plain steamed rice; it’s the kind of dish that cools you down on a hot day.
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Why you will respect this recipe?
- Uses light flavours – no extra masalas.
- Quick to cook – made in under 30 minutes.
- Light on the stomach but rich in flavour.
Customisable with interfacing ingredients that can be adjusted according to taste.
Fixings You Will Need
Let’s begin with the nuts and containers. This dish has rohu, and tomatoes as the main guests.
Main Ingredients:
- Rohu Point (or any freshwater point): 500 grams (cut into medium pieces)
- Tomatoes: 3 clearing (organised and juicy)
- Mustard oil: 3 tablespoons
- Turmeric powder: 1 teaspoon
- Salt: To taste
- Green chilies: 2–3 (slit)
- Lemon juice: 1 tablespoon (discretionary, for additional tang)
Tempering Ingredients:
- Fenugreek seeds (methi): ½ teaspoon
- Bay leaf: 1
- Fresh coriander is cleared out for garnishing.
Optional Souring Agents:
- Elephant apple (ou tenga)
- Kokum
- Roselle takes off (tenga mora saak)
- Use any of these in place of, or along with, tomatoes for included flavour.
Step 1: Clean and soak the fish.
Start by prepping the fish, which is the star of the dish.
How to Do It:
- Wash the point pieces thoroughly.
- Pat them dry with a clean kitchen towel.
- Rub with ½ tsp of turmeric powder and salt.
- Set aside for 15–20 minutes to marinate.
This step helps remove the bad scent and joins basic flavouring to the fish.
Step 2: Broil the Point Pieces
Traditionally, cooks pan-fry fish pieces many times before adding them to the curry.
Cooking Instructions:
- Heat 2 tablespoons of mustard oil in a kadai or dish until it begins to smoke lightly.
- Reduce warm and interface point pieces one by one.
- Fry until light and brilliant on both sides (don’t over-fry).
- Remove them and keep them aside on a plate.
Tip: Mustard oil gives a veritable flavour. Heat it well to diminish bitterness.
Step 3: Get organised for the tomato-based gravy.
This is where the tart charm begins!
Instructions:
- In the same skillet, add 1 tablespoon of mustard oil.
- Add ½ tsp of clover seeds and a bay leaf. Let them splutter.
- Add chopped tomatoes and a pinch of salt.
- Cook on medium heat until the tomatoes break down and the oil begins to separate.
- Add turmeric powder and chopped green chillies.
Cook until the tomatoes chart a thick, well-off base. If you favour a degree or two more inclined sauce, you can add a small amount of warm water.
Step 4: Combine and simmer.
Time to bring the dish together.
- Gently slide the browned point pieces into the tomato gravy.
- Add 1 holder of warm water (alter based on how much sauce you want).
- Simmer the curry for 8–10 minutes on low heat.
- Add lemon juice at the end if you need extra sourness.
Let the point hold the sour-spicy flavours while remaining delicate.
Step 5: Brighten and serve.
- Turn off the warmth and make leaps with advanced coriander leaves.
- Let it rest for 5 minutes a few times.
Serving Suggestions
Fish Tenga is best satisfied with hot steamed rice. You don’t need any side dishes—just the curry and rice are tasty for a fulfilling Assamese meal.
Optional Add-ons:
- A wedge of lemon on the side.
- A light stir-fried green (like lai saak).
- A cool serving of mixed greens, cucumber, onion, and mustard oil.
Groupings you can try.
Want to make it in a startling way after time? Endeavour these honest variations:
- With Ou Tenga (Elephant Apple): It joins a common tang and noteworthy flavour.
- With Thekera (Dried Garcinia): it gives an essential sharp taste and a purple hue.
- Roselle Takes Off: Well known in Lower Assam for a verdant, sharp kick.
Quick Tips for Best Results
- Always use unused fish for the best taste.
- Don’t skip mustard oil—it’s crucial for that bona fide Assamese flavour.
- Avoid overcooking the fish—it ought to remain delicate and flaky.
- Adjust the acridity to your inclination by playing with lemon or extra tomatoes.
Last Thoughts
Assamese Point Tenga is a brilliant case of how effortlessness can lead to fundamental, fundamental flavour. It’s not a sensible dish, it's a comforting update of private for unmistakable in the locale. With a change of tang, smooth flavor, and the riches of point, this curry merits a put on your supper table.
So taking after time you pine for something light be that as it may be flavorful skip the overwhelming curries and make a bowl of fish Tenga instep. You’ll thank yourself.
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