Fish Tenga is a classic, light, and tangy fish curry popular in Assam. It is characterized by its thin, soupy consistency and refreshing sour flavor, making it perfect for hot summer days. It is made with everyday spices and pairs wonderfully with steamed rice.
Fish Tenga is a classic, light, and tangy fish curry popular in Assam. It is characterized by its thin, soupy consistency and refreshing sour flavor, making it perfect for hot summer days. It is made with everyday spices and pairs wonderfully with steamed rice.
Rub the fish pieces with a pinch of turmeric and salt. Let them sit for 10-15 minutes.
Heat mustard oil in a pan until it smokes slightly. Fry the fish pieces until they are lightly browned and crisp on the outside. Remove and set aside.
In the same oil, add the fenugreek or mustard seeds and let them splutter. Add the slit green chilies
If using vegetables or tomatoes, add them now with the turmeric and salt. Cook until the vegetables soften and the tomatoes turn pulpy.
Pour in 1.5 to 2 cups of water and bring it to a boil. Add your souring agent (e.g., soaked Thekera or lemon juice).
Gently slide the fried fish into the boiling curry. Lower the heat, cover, and let it simmer for 3-4 minutes so the flavors blend.
Turn off the heat and garnish generously with chopped coriander leaves.
