I'm so glad to see an Assamese dish here! 😭Also if your Assamese friend invites you for lunch/dinner and doesn't prepare maas tenga, what's the point of going? 🥺
Finally something! But this is not 'masor tenga' as we see it in our locality. Sour curry of fish would include no red chilli powder. Masor tenga is meant to be a pure curry of sour base elements like thekera, tengesi or lemon. Kon bilahi or cherry tomatoes are also used. Anyway, recipes have become a lot more hybrid nowadays. Important thing in Assamese cuisines is to retain an individual taste. Like, in masor tenga you can't add sugar. Similary, if it is a bitter cuisine, it is supposed to be bitter. These days, however, things are being hybridized a lot. So are the recipes.
There are various types of Assamese Tangy Fish-curries; but it is a pity that only the one cooked with tomatoes always gets the exposure. Dry gamboge is way more an Assamese ingredient than tomatoes. We love to eat small fishes with dry gamboge curry, also known in Assamese as Thekera tengar xuthi. Other ingredients for different tangy curries are such as tamarind, dry mango slice etc. Edit : Oh, I forgot to mention this important ingredient of another tangy fish-curry -- the Elephant Apple (Ou tenga)!
@@xyz-le6hf well, not really. I mean yes this is also maas’r tenga but the one made with ou tenga (elephant apple) or dry gamboge (thekera) are the authentic versions.
I tried this recipe out with a large sized Rui (Rohu) fish, following all the steps. Turned out to be fantastic! Thank you such a great demonstration. ❤
I'm so glad to see an Assamese dish here! 😭Also if your Assamese friend invites you for lunch/dinner and doesn't prepare maas tenga, what's the point of going? 🥺
Finally something! But this is not 'masor tenga' as we see it in our locality. Sour curry of fish would include no red chilli powder. Masor tenga is meant to be a pure curry of sour base elements like thekera, tengesi or lemon. Kon bilahi or cherry tomatoes are also used. Anyway, recipes have become a lot more hybrid nowadays. Important thing in Assamese cuisines is to retain an individual taste. Like, in masor tenga you can't add sugar. Similary, if it is a bitter cuisine, it is supposed to be bitter. These days, however, things are being hybridized a lot. So are the recipes.
No, a bit of red chilli powder is always used to give it that red colour and take away the raw taste of the tomatoes.
Totally agreed.some recipes are meant to be traditional, they shouldn't be tampered with. Chilli powder is never used in masor tenga.
There are various types of Assamese Tangy Fish-curries; but it is a pity that only the one cooked with tomatoes always gets the exposure. Dry gamboge is way more an Assamese ingredient than tomatoes. We love to eat small fishes with dry gamboge curry, also known in Assamese as Thekera tengar xuthi. Other ingredients for different tangy curries are such as tamarind, dry mango slice etc.
Edit : Oh, I forgot to mention this important ingredient of another tangy fish-curry -- the Elephant Apple (Ou tenga)!
is she making the original recipe.. i'm from j&k and i want to try this recipe..
Ou tenga >> Bilahi
@@xyz-le6hf well, not really. I mean yes this is also maas’r tenga but the one made with ou tenga (elephant apple) or dry gamboge (thekera) are the authentic versions.
Very easy, quick & tasty fish curry made in traditional Assamese style. Thanks for the recipe.
I tried this recipe out with a large sized Rui (Rohu) fish, following all the steps. Turned out to be fantastic! Thank you such a great demonstration. ❤
অসমীয়া viewer attendence ✔️
I love Indian food more than what Naga cooked. 👍
Nicely prepared. Must be tried. Simple yet delicious.
Great to see Assamese dishes on Quint... Hope non Assamese people will try them out! 😊
Sure
Real sour,tangy and chilly taste come with dry Gambooge or elephant apple,most of Assamese masor tenga use them
look very tasty and delecious
Yoohooo... Masor tenga😋
Where have you added boiled and mashed potatoes
Nijor recipe korisa naki?
Panch phoron, a variation of panch phoron you used here.
মাছৰ টে ঙা ❤❤
😮
গৰমত খাবলৈ মজা!
Borhia
Fish is not properly cut. This is not the way fish is cut for asamese fish curry
What adds the necessary sourness though!!
Masor tenga amra Sylheti rao khai
It’s macher jhol
Masor zul
Yuck thoo