Assam Tenga is a traditional Assamese fish curry known for its light, tangy, and refreshing flavor. Made with freshwater fish, tomatoes, lemon, or elephant apple (ou tenga), this healthy curry is a staple in Assamese households and is best enjoyed with steamed rice.
Clean and lightly season the fish with salt and turmeric.
Heat mustard oil and lightly fry the fish pieces until golden. Remove and set aside.
In the same pan, sauté tomatoes and green chilies.
Add turmeric and a little water, then cook until the tomatoes soften.
Add the fried fish and simmer for 8–10 minutes.
Add lemon juice or elephant apple for the signature tangy flavor.
Garnish with fresh coriander and serve hot with steamed rice.
500g Fresh Fish (Rohu or Catla)
1 tsp Turmeric Powder
2 Tomatoes (chopped)
2 tbsp Lemon Juice or Elephant Apple (Ou Tenga)
2 Green Chilies (slit)
Salt to taste
2 tbsp Mustard Oil
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