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
Build a full meal around Ou Tenga Maas
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
300 grams | Fish , fresh, preferably Rohu or Catla |
|
1 medium | Tomato , chopped |
|
1 medium | Potato , peeled and cubed |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Tamarind , pulp |
|
1 teaspoon | Panch Phoran , Assamese five spice |
|
2 cups | Water |
|
— | Salt , to taste |
|
— | Cilantro , fresh, 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.