Assamese cuisine
Masor Tenga
A light, sour fish curry from Assam made with tomatoes or elephant apple — delicate, clean and finished with a drizzle of cold-press mustard oil.
Why cold press mustard oil?
Tenga is a minimalist dish — every ingredient is visible. Cold-press mustard oil's clean, grassy notes complement the sourness without masking it. Refined oil would make it taste flat.
Ingredients
- 500g rohu fish
- 2 tbsp Dune Aura Cold-Press Mustard Oil
- 2 tomatoes, chopped
- 1 tsp fenugreek seeds
- ½ tsp turmeric
- 2 green chillies
- Salt to taste
- Fresh coriander to garnish
Step-by-step method
- 1
Marinate fish with turmeric and salt. Shallow fry in mustard oil until golden.
- 2
In the same pan, add fenugreek seeds — let them turn dark brown (not burnt).
- 3
Add tomatoes and green chillies. Cook until tomatoes break down.
- 4
Add 2 cups water. Bring to a boil.
- 5
Add fried fish. Simmer 10 minutes.
- 6
Finish with a drizzle of raw cold-press mustard oil and fresh coriander.
Pro tip
Fenugreek seeds must be dark brown — this is what gives Tenga its distinctive bitter-sour balance.
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