Masor tenga is a traditional curry originating from Assam. Although there are many recipes, it’s usually made with a combination of fish, kokum, mustard seeds, hot peppers, tomatoes, mustard oil, potatoes, rice flour, turmeric, coriander, and salt.

The fish is cut into pieces, seasoned with turmeric and salt, and then deep-fried in mustard oil until crisp. Mustard seeds and hot peppers are fried in mustard oil and mixed with chopped boiled potatoes and puréed tomatoes. Kokum is boiled in water and added to the curry, along with the fried fish pieces.

Rice flour is added as a final touch in order to thicken the curry. Before serving, masor tenga is typically garnished with fresh coriander leaves. It’s recommended to serve it for lunch or dinner with steamed rice and fresh green hot peppers on the side.