Ou Tenga Maas
Fish curry soured with slices of elephant apple (ou-tenga) — the fruit's thick, deeply tangy pulp gives this Assamese preparation an unmistakable regional character.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably Rohu or Catla) |
| 1 medium | tomato |
| 1 medium | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | tamarind pulp |
| 1 teaspoon | panch phoron (Assamese five-spice mix) |
| 2 cups | water |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Clean and cut the fish into medium-sized pieces. Marinate with turmeric powder and salt. Set aside for 10 minutes.
- 2 Heat mustard oil in a pan until it reaches its smoking point. Fry the fish pieces until golden brown on both sides. Remove and set aside.
- 3 In the same oil, add panch phoron and let it splutter.
- 4 Add chopped tomato and potato slices. Cook until the tomatoes are soft.
- 5 Add turmeric powder, red chili powder, and salt. Stir well.
- 6 Pour in the tamarind pulp and water. Bring to a boil.
- 7 Add the fried fish pieces to the pan. Simmer on low heat until the potatoes are cooked and the fish absorbs the tangy flavor.
- 8 Adjust seasoning if necessary. Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use fresh tamarind pulp. Adjust the sourness by varying the amount of tamarind.