Why this recipe works
Tenga means sour, and that souring, from tomato, lemon or traditionally elephant-apple, is the whole character. There is almost no spice and very little oil: a light fry, a fenugreek temper, turmeric and the sour broth. The result is genuinely one of the lightest fish curries in India, and the fish stays clean and fresh-tasting.
Ingredients
Method
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1
Rub the fish with turmeric and salt and lightly fry in a little mustard oil, then set aside.
Why: a light fry firms the surface and lets the turmeric freshen it, so the pieces hold together in the thin gravy.
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2
Temper fenugreek seeds in the same oil until they colour, then add the chopped tomatoes and turmeric and cook down.
Why fenugreek: a few seeds give a gentle bitterness that balances the sourness, a classic Assamese counterpoint.
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3
Add water for a thin, brothy gravy and simmer.
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4
Slip in the fish, add a squeeze of lemon, and simmer gently until just cooked. Finish with coriander.
Gentle heat: fish overcooks fast and turns rubbery; a low simmer for a few minutes keeps it flaky and moist.
An honest word
Masor tenga is a genuinely light, healthy fish curry: minimal oil, no cream, a sour tomato broth and lean, omega-3-rich fish. There is very little to caveat, which is exactly the point of it. Serve with plain rice for a clean, nourishing everyday meal, this is comfort food that also happens to be good for you.