Fish Tenga (sour fish curry), is synonymous with Assamese cuisine. Even though every home makes it in their own style with different variations is a definite crowd pleaser with its simplicity and effectiveness.
- Fish pieces- 4 pieces ,preferably rohu or katla, marinated in salt and turmeric powder for 30 minutes or so.
- Chopped tomatoes – 1 (big)
- Potato – 1 (small), chopped
- Lauki/ ghea/ bottle gourd – roughly chopped – 1 cup
- Mustard oil – enough for frying the fish and for the curry- 2 tbsp.
- Paanch-furon – 1/2 tsp.
- Turmeric powder- 1 tsp ( as per assumption)
- Dry red chili- 1 no.
- Warm water- 2 cups
- Coriander leaves- roughly chopped.
- Lemon juice- 1 tsp (optional)
- Salt to taste
Shallow fry the fish pieces for 3-4 minutes each side and keep aside.
Heat 1 tbsp of mustard oil, almost to fuming and add the dry red chili, followed by the spoonful of paanch forun. Once the dry spices release the aroma, introduce the chopped tomatoes and the turmeric powder, saute for a while and then simmer to make a pulp out of the tomatoes. Then put the chopped lauki and potato, mix well, saute and simmer under a lid until oil separates. Once the lauki and potato are soft, add water and then fish pieces, bring to boil and keep for 3-4 minutes, check the salt content and garnish with chop coriander leaves.
If you want it more sourn, throw in some lemon juice as per your taste and your fish tenga is ready!.