We Assamese love fish. The most famous Assamese fish preparation is of course the Fish Tenga. Tenga means sour in Assamese. Fish tenga is a thin runny gravy with a souring agent like Lemon, Tomato, Elephant Apple (Ou Tenga) or fermented bamboo shoots. Tomato is staple. These days the "Hybrid" Tomatoes lack the sourness required for tenga. Hence lemon to rescue.
This Sunday for lunch I made this oh so Assamese fish preparation. Then I thought of sharing the recipe here. But please note we in Assam have river fish not sea fish. So our fish preparations are made of river fishes.
Ingredients :
I am still home alone. Hence the quantity.
Rohu or Rui Fish - 2 pieces
Tomato - 1
Cauli flower - a small one. May be 200 gms.
Potato - 1
Half tea spoon of Paanch Foron or 5 spices ( Like Bengalis, this is a very important ingredient in all Assamese kitchens)
Green Chili - 1
Half a lemon
Turmeric powder - 1/2 tea spoon to marinate fish pieces and 1/2 tea spoon for the curry.
Salt as per taste
Mustard oil - For frying the fish and then making the curry.
To Garnish
Chopped Coriander leaves
The Assamese Fish Tenga with Cauli Flower
Marinate the fish pieces with little turmeric powder and salt for 15 minutes. Half fry them in mustard oil in a pan / Kedahi. Remove the fish pieces from oil and keep aside.
Boil the potato and cut into medium pieces. Cut the cauli flower to medium pieces too.
In the same Kedahi add little more oil, if required. Once the oil is hot add paanch foron. Add the cauli flower and tomato pieces and fry them. Add turmeric powder. Once these are cooked, add boiled potato pieces and cook everything together for 2 minutes.
Heat some water and add the hot water into the cauli flower tomato potato mixture. Add salt accordingly. The Assamese fish tenga is a thin runny curry so please keep that in mind while adding salt and water. Squeeze half a lemon into the curry now.
Let the curry come to a boil. Now add the fish pieces. Let the curry boil in low flame for 6-7 minutes.
Garnish with chopped coriander leaves.
Serve hot with steamed rice.
This Sunday for lunch I made this oh so Assamese fish preparation. Then I thought of sharing the recipe here. But please note we in Assam have river fish not sea fish. So our fish preparations are made of river fishes.
Ingredients :
I am still home alone. Hence the quantity.
Rohu or Rui Fish - 2 pieces
Tomato - 1
Cauli flower - a small one. May be 200 gms.
Potato - 1
Half tea spoon of Paanch Foron or 5 spices ( Like Bengalis, this is a very important ingredient in all Assamese kitchens)
Green Chili - 1
Half a lemon
Turmeric powder - 1/2 tea spoon to marinate fish pieces and 1/2 tea spoon for the curry.
Salt as per taste
Mustard oil - For frying the fish and then making the curry.
To Garnish
Chopped Coriander leaves
The Assamese Fish Tenga with Cauli Flower
Marinate the fish pieces with little turmeric powder and salt for 15 minutes. Half fry them in mustard oil in a pan / Kedahi. Remove the fish pieces from oil and keep aside.
 |
| Fried Fish pieces |
Boil the potato and cut into medium pieces. Cut the cauli flower to medium pieces too.
In the same Kedahi add little more oil, if required. Once the oil is hot add paanch foron. Add the cauli flower and tomato pieces and fry them. Add turmeric powder. Once these are cooked, add boiled potato pieces and cook everything together for 2 minutes.
 |
| Cauli flower, Tomato & Potato getting cooked. |
Heat some water and add the hot water into the cauli flower tomato potato mixture. Add salt accordingly. The Assamese fish tenga is a thin runny curry so please keep that in mind while adding salt and water. Squeeze half a lemon into the curry now.
Let the curry come to a boil. Now add the fish pieces. Let the curry boil in low flame for 6-7 minutes.
 |
| Assamese Fish Tenga with Cauli Flower |
Garnish with chopped coriander leaves.
Serve hot with steamed rice.
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