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Ou Tenga Maas (Fish Curry with Elephant Apple)

Elephant Apple Fish Curry

Ou Tenga Diya Maas is a classic Assamese fish curry celebrated for its light, refreshing, and distinctly tangy flavor profile. The dish is traditionally prepared with Ou Tenga (elephant apple) and freshwater fish such as Rohu or Catla, creating a harmonious balance between the delicate sweetness of the fish and the bright, citrus-like tartness of the fruit. Unlike richer Indian fish curries, this preparation is intentionally simple and subtle, allowing the natural flavors of its ingredients to shine. Comforting, wholesome, and deeply rooted in Assamese culinary tradition, Ou Tenga Diya Maas is especially popular during the warmer months and is best enjoyed with plain steamed rice for a truly authentic taste of Assam.

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Summer
Description

Ou Tenga Diya Maas is a classic Assamese fish curry celebrated for its light, refreshing, and distinctly tangy flavor profile. The dish is traditionally prepared with Ou Tenga (elephant apple) and freshwater fish such as Rohu or Catla, creating a harmonious balance between the delicate sweetness of the fish and the bright, citrus-like tartness of the fruit. Unlike richer Indian fish curries, this preparation is intentionally simple and subtle, allowing the natural flavors of its ingredients to shine. Comforting, wholesome, and deeply rooted in Assamese culinary tradition, Ou Tenga Diya Maas is especially popular during the warmer months and is best enjoyed with plain steamed rice for a truly authentic taste of Assam.

Ingredients
  • 500 gm Fish (Rohu or Catla) ), cut into steaks
  • 1/2 Elephant Apple (Ou Tenga) (Petals separated, cleaned, and lightly smashed)
  • 1 Potato large, boiled and roughly mashed
  • 4 tbsp Mustard Oil
  • 1/2 tsp Yellow Mustard Seeds
  • 1/2 tsp Fenugreek seeds (Methi)
  • 4 Green Chillies (Slit)
  • 1 tsp Turmeric powder
  • Salt to Taste
Instructions
  1. 1
    Prepare the Fish

    Rub the fish pieces with 1/2 teaspoon of turmeric powder and salt. Heat 2 tablespoons of mustard oil in a heavy-bottomed Kadai until smoking. Shallow fry the fish pieces until golden and lightly browned on both sides. Remove and set aside..

  2. 2
    Prepare the Sour Base
    1. In the same pan, add remaining mustard oil. Once hot, add mustard seeds and fenugreek seeds, letting them splutter. Add slit green chillies.
    2. Add the chopped or lightly smashed  elephant apple pieces to the spices. Add 1/2 teaspoon of turmeric powder and salt. Fry on medium heat for about 5 minutes until the fruit begins to soften.
  3. 3
    Simmer

    Pour in 3 to 4 cups of warm water and bring the mixture to a rolling boil. Let it cook until the elephant apple is completely tender.

  4. 4
    Add Fish

    Gently slide the fried fish pieces into the boiling curry. Turn the heat down to a gentle simmer and let it cook for another 7–8 minutes so the fish absorbs the tangy flavors.

  5. 5
    Serve

    Garnish with fresh coriander. Serve hot with steaming plain rice. 

Read it online: https://indiafoodz.com/recipe/ou-tenga-maas-fish-curry-with-elephant-apple/