Home / Assamese Cuisine / Assamese Fish Tenga / Sour Fish Curry with Tomatoes and Bamboo Shoot
24 November, 2017

Assamese Fish Tenga / Sour Fish Curry with Tomatoes and Bamboo Shoot

Posted in : Assamese Cuisine, Indian, Main Course on by : admin Tags: , ,

Fish tenga is a quintessential Assamese curry. There are so many versions of this light and flavorful curry, that there are actually no set recipes. Every homemaker in Assam has her own way of preparing it.  However, the one thing that is universal is that a tenga always includes some form of souring agent. In fact, the word ‘tenga’ means sour in Assamese. So, a typical curry would incorporate the use of things as varied as tomatoes, lemon juice, ‘thekera’/ dried garcinia pedunculata, elephant apples or leafy greens like sorrel and green amaranth. These are often  used individually or in combination with some other ingredient. Seasonal vegetables also form an important part of this dish. One might often find vegetables like bottle gourd, ridged gourd or even cauliflower in a tenga.  My recipe is a relatively simple version of the tenga. As it happens , it is rather difficult to source certain indigenous ingredients which are native to the North Eastern states of India. So, one has to make do with whatever one has at hand.  For instance, ideally this curry would be cooked with fresh bamboo shoot. Since, I did not have any I used a little from my stock preserved in a jar for the last couple of months. If you have fresh bamboo shoot please fell free to use it, believe me the taste does differ.  This curry is an easy cook. It is done in no time and makes use of limited ingredients. Serve it with some rice for a light, flavorful, healthy meal.

Assamese Fish Tenga / Sour Fish Curry with Tomatoes and Bamboo Shoot
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fresh fish cooked in a light, tangy curry with tomatoes and bamboo shoot
  • Bengal Carp or any Freshwater Fish : 4 steaks
  • Tomatoes : 2 medium
  • Bamboo shoot ( fresh or preserved ) : 2 tsp finely chopped/ grated
  • Green chillies : 2 slit
  • Turmeric : 1 tsp
  • Mustard oil : 2 tbsp
  • Fenugreek seeds : ¼ tsp
  • Warm water : 3 cups
  • Salt to taste
  • Fresh coriander to garnish
  1. Marinate fish with a little salt and ¼ tsp turmeric. Keep aside for 10 mins
  2. Blanch tomatoes, peel. Use a potato masher and mash into a rough puree
  3. Heat oil in a non stick wok till it smokes. Then reduce heat to medium
  4. Fry fish , till light golden. Approximately 2 mins on each side.
  5. Drain excess oil form wok if any, leaving about 2 tsp behind
  6. Add the fenugreek seeds to the wok. Once they splutter add the chillies
  7. Tip in the tomatoes and bamboo shoot. Add turmeric
  8. Fry till the raw smell disappears, sprinkle with a little water if necessary
  9. Add water, season and bring to a boil
  10. Reduce heat, carefully add the fish
  11. Cover and cook for 20 mins or till the curry thickens a little and turns a rich golden
  12. Remove and garnish with coriander
  13. Serve hot


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: