Minbury Culinary Corner
The Assamese Food Guide
Assamese cuisine is celebrated for its glorious simplicity, emphasis on fresh river fish, aromatic herbs, and minimal spices. Explore authentic kitchen guides, local fish explainers, and secret step-by-step recipes below.
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FishTangyLocal FavoriteQuick
Authentic Assamese Masor Tenga (Sour Fish Curry)
Prep Time
15 mins
Cook Time
20 mins
Serves
4 servings
"The ultimate signature delicacy of Assam. A light, refreshing, tangy fish curry prepared with fresh tomatoes, elephant apple (outenga), or lemon (kaji nemu), seasoned with fenugreek seeds."
Ingredients
- 4 pieces of fresh Minbury Rohu or Catla (cleaned & cut)
- 3 large ripe tomatoes (chopped or pureed)
- 1 Assamese lemon (Kaji Nemu) - juiced
- 1/2 tsp fenugreek seeds (methi)
- 2 green chillies (slit)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3 tbsp pure mustard oil
- Fresh coriander leaves (chopped)
- Salt to taste
Instructions
- 1Marinate the Minbury Rohu fish pieces with 1/2 tsp turmeric powder and salt. Let it rest for 10 minutes.
- 2Heat mustard oil in a traditional pan (kadhai) until it smokes slightly. Fry the fish pieces gently until golden brown, then set aside.
- 3In the remaining oil, add fenugreek seeds and slit green chillies. Let them splutter.
- 4Add the chopped tomatoes, remaining turmeric, red chilli powder, and salt. Cook until the tomatoes are completely soft and oil starts to separate.
- 5Pour 2 cups of warm water into the pan and bring the gravy to a rolling boil.
- 6Gently slide in the fried fish pieces. Lower the heat and simmer for 8-10 minutes to allow the fish to absorb the flavors.
- 7Turn off the heat. Pour the fresh lemon juice (Kaji Nemu) and garnish generously with chopped coriander.
- 8Serve hot with freshly cooked Joha rice.
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