When Guests ask for an authentic Assamese meal, the Wild Mahseer in the Eastern Himalayas loves to serve this traditional Assamese dish. The recipe for the Fish Tenga has been provided to the Hotel by Mrs Deka, a local community member. If you’re looking for a really authentic flavour you should definitely try this fish curry!
Some recipes use tomatoes but this one, which uses Thekera, is actually the original. Thekera is an evergreen tree related to the more familiar purple mangosteen. The ripe fruit can be eaten cooked or raw. Usually the ripe, raw fruit are sliced, sun-dried and preserved. In the state of Assam the slices are often used in sour fish curries. Unfortunately, Thekera is very hard to find around here so you might need to replace it with tomatoes.
Many Assamese recipes have scientific and medicinal principles behind them and are based on the climate requirements of the North-East. Thekora is very popular because it’s said that it helps aid digestion, protect the skin, boost the immune system and reduce the severity of allergic reactions.
Fish Tenga is served with Joha Rice at Wild Mahseer. Joha Rice is a small grained rice notable for its aroma and delicate taste but you can cook your preferred rice as well. This dish can also be made without fish and simply be taken as a sauce for the rice.
If you’re planning to visit Wild Mahseer we recommend a cooking class with the community chef who will show you how to prepare this traditional Curry.
Enjoy this traditional curry and let us know what you think!
Fish Tenga (Assamese Sour Fish Curry)
Ingredients
- 3 boiled Potatoes, mashed
- ½ tsp Mustard Seed
- 1 tbsp Mustard Oil
- 2 tsp Turmeric Powder
- 4 to 6 pieces Thekera
- 4 pieces Fish
- 2 Green Chilies
- Chopped Coriander Leaves
- Salt to taste
- 4 cups Water
Directions
- Step 1 Soak the dried Thekera in water for 30 minutes.
- Step 2 Coat the fish in a little of the turmeric powder.
- Step 3 Heat the mustard oil in a pan and fry the fish for 5 minutes and keep aside.
- Step 4 In the same pan add the remaining turmeric powder, salt, mustard seed, chilies and mashed boiled potatoes and fry it well.
- Step 5 Add the 4 cups of water and bring to the boil. Add the fish and continue to cook over a low heat for a further 5 to 6 minutes. Remove from stove.
- Step 6 Garnish with chopped coriander leaves.
- Step 7 Serve with steamed Joha Rice.
Are you inspired to travel to Assam and visit Wild Mahseer? Check out this article about activities there:
Untouched nature, homestays and lots of tea: The Wild Mahseer in India
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