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Assamese Sour Fish Curry Or Masor Tenga


  • 4-5 pieces of fresh river fish (preferably – Catla or Rohu)
  • 2 tbsp of turmeric
  • 1 tbsp of thekera or kokum (preferred)
  • 2 medium size tomatoes
  • 1 block of ginger
  • 3 tbsp of mustard oil
  • 1 tbsp of mustard seeds
  • 2 medium size potatoes
  • Handful of fresh coriander
  • Salt to taste
  • ½ cup lukewarm water
  • 2 tbsp of peas


  • Put the clean fish in a bowl and marinate with 1 tbsp of turmeric powder with little salt. Keep it aside for 10 minutes
  • In the meantime, thinly slice 2 medium size tomatoes, 2 medium size potatoes and smash the 1 block of ginger
  • Take a small bowl and put some lukewarm water to soak 1 tbsp of thekera or kokum
  • Heat a pan and put 3 tbsp of mustard oil. Add the pieces of fish one by one and shallow fry it until it is golden brown on both the sides
  • In the same pan, add 1 tbsp of mustard seeds and add the tomatoes, potatoes, peas with ginger and mix it properly. Allow it to cook for 10 minutes in low medium flame
  • Put 1 tbsp of turmeric powder and mix it properly with the vegetables. Add little water and allow it to simmer for 10 more minutes
  • Now put the fried fish into the mix and add the soaked thekera or kokum with water. Allow it to simmer for 5 more minutes
  • Add salt as required and garnish the dish with fresh coriander before serving


** User quarter cup lemon juice if thekera or kokum is not available 

Prithish Chakraborty is a self-taught chef. He posts daily recipes from his social media handle @recipesbyadad.

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