Entree: India – Northeast Hills – মাছ টেঙা ➤ Maach Tenga (Sour Assamese fish curry made with tomatoes or elephant apple and mustard oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 16 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pieces freshwater fish (rohu, catla, or similar), approx. 1 lb (450 g) total
- 2 tbsp (30 ml) mustard oil
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (6 g) salt, plus more to taste
- 1 1/2 cups (360 g) ripe tomatoes, chopped (about 3 medium)
- 1 small elephant apple (ou tenga), about 1 3/4 oz (50 g) — or 1 1/2 tbsp (22 ml) tamarind pulp
- 4 green chilies, slit
- 1 cup (240 ml) water
- 1/2 tsp (1 g) fenugreek seeds (methi), lightly crushed (optional)
- 1 tbsp (15 ml) vegetable oil (if needed to reduce mustard oil pungency)
- 2 tbsp (8 g) chopped fresh cilantro or 2 tbsp (12 g) chopped spring onion greens for garnish

Show original ingredient measurements

- 4 pieces freshwater fish (rohu, catla, or similar), approx. 1 lb (450 g) total
- 2 tbsp (30 ml) mustard oil
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (6 g) salt, plus more to taste
- 1 1/2 cups (360 g) ripe tomatoes, chopped (about 3 medium)
- 1 small elephant apple (ou tenga), about 50 g — or 1 1/2 tbsp (22 ml) tamarind pulp
- 4 green chilies, slit
- 1 cup (240 ml) water
- 1/2 tsp (1 g) fenugreek seeds (methi), lightly crushed (optional)
- 1 tbsp (15 ml) vegetable oil (if needed to reduce mustard oil pungency)
- 2 tbsp (8 g) chopped fresh cilantro or 2 tbsp (12 g) chopped spring onion greens for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse fish pieces and pat dry. Rub with 1/4 tsp (1.25 ml) turmeric and 1/2 tsp (2.5 ml) salt; set aside 10 minutes.
2. Heat 2 tbsp (30 ml) mustard oil in a wide pan until hot and shimmering (if too pungent, mix 1 tbsp (15 ml) vegetable oil). Shallow-fry fish pieces 2–3 minutes per side until lightly golden; remove and set aside.
3. In the same pan, add fenugreek seeds (if using) and toast 10–15 seconds until fragrant. Add chopped tomatoes and the remaining 1/4 tsp (1.25 ml) turmeric and 1/2 tsp (2.5 ml) salt; sauté 4–5 minutes until tomatoes begin to break down.
4. Add elephant apple or tamarind pulp, slit green chilies, and 1 cup (240 ml) water; bring to a gentle simmer and cook 5 minutes to develop a slightly sour broth.
5. Return fried fish to the pan, spoon the broth over the pieces, cover loosely, and simmer on low 6–8 minutes until fish is cooked through and flavors meld. Adjust salt and sourness to taste.
6. Turn off heat, drizzle 1 tsp (5 ml) mustard oil over the curry if desired, garnish with chopped cilantro or spring onion greens, and serve hot with steamed rice.

1. Rinse fish pieces and pat dry. Rub with 1/4 tsp turmeric and 1/2 tsp salt; set aside 10 minutes.
2. Heat 2 tbsp mustard oil in a wide pan until hot and shimmering (if too pungent, mix 1 tbsp vegetable oil). Shallow-fry fish pieces 2–3 minutes per side until lightly golden; remove and set aside.
3. In the same pan, add fenugreek seeds (if using) and toast 10–15 seconds until fragrant. Add chopped tomatoes and the remaining 1/4 tsp turmeric and 1/2 tsp salt; sauté 4–5 minutes until tomatoes begin to break down.
4. Add elephant apple or tamarind pulp, slit green chilies, and 1 cup (240 ml) water; bring to a gentle simmer and cook 5 minutes to develop a slightly sour broth.
5. Return fried fish to the pan, spoon the broth over the pieces, cover loosely, and simmer on low 6–8 minutes until fish is cooked through and flavors meld. Adjust salt and sourness to taste.
6. Turn off heat, drizzle 1 tsp mustard oil over the curry if desired, garnish with chopped cilantro or spring onion greens, and serve hot with steamed rice.