Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Assam · Breakfast

Fish Tenga

Traditional 19. Fish Tenga recipe

🧺 Ingredients

• 400g rohu or catfish, cut into pieces
• 2 medium tomatoes (200g), chopped
• 1 tbsp lemon juice (kaji nemu)
• 2 tbsp mustard oil
• ½ tsp turmeric
• ½ tsp salt
• 2 green chillies, slit
• 1 tsp ginger, grated
• 400ml water

👩‍🍳 How to make Fish Tenga

1. Fry fish (8 mins, high heat): Rub fish pieces with turmeric and salt. Heat mustard oil until smoking in a wide pan. Fry fish pieces 3–4 minutes per side until golden-brown and firm. Remove and set aside.
2. Make tenga broth (12 mins, medium heat): In the same pan, add ginger and green chillies — cook 1 minute. Add tomatoes and cook until they break down into a pulpy sauce (5 minutes). Pour in 400ml water and bring to a boil. Return fried fish to the pan. Simmer gently for 8 minutes — the broth should be light, sour, and golden. Finish with lemon juice. Do not over-spice — this is a delicate, sour broth.

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