Discover the Tangy Delight of Masor Tenga: Assamese Sour Fish Curry for Bohag Bihu
Masor Tenga Recipe: Assamese Sour Fish Curry with Lemon for a Bohag Bihu Feast
Hindustan Times
Image: Hindustan Times
Masor tenga, a traditional Assamese sour fish curry, is a festive favorite during Bohag Bihu, celebrated in Assam, India. Made with fresh fish, lemon, and tomatoes, this light and tangy dish is perfect for warm weather and is often served with rice during the Assamese New Year celebrations.
- 01Masor tenga is a traditional Assamese sour fish curry, popular during Bohag Bihu.
- 02The dish is made with fresh fish, lemon, and tomatoes, providing a light and tangy flavor.
- 03It is often served with rice as part of the festive meal during the Assamese New Year.
- 04Common fish used include rohu and catla, which are rich in protein and omega-3 fatty acids.
- 05Masor tenga is known for its refreshing taste, making it ideal for hot weather.
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Masor tenga is a beloved Assamese sour fish curry that many families eagerly prepare during Bohag Bihu, the Assamese New Year celebration. This dish features a tangy flavor profile, achieved through the use of fresh fish, lemon, and tomatoes, making it particularly refreshing in the summer heat. Typically made with rohu or catla fish, masor tenga is not only delicious but also nutritious, offering protein and healthy fats along with vitamin C from the lemon and tomato. The preparation involves lightly frying the fish and then simmering it with spices and sour ingredients, resulting in a light curry that pairs perfectly with steamed rice. This dish embodies the essence of Assamese home cooking and is an integral part of festive meals during the harvest season.
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Masor tenga is a staple dish that brings families together during Bohag Bihu, fostering community and cultural traditions.
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