Masor Tenga — Assamese Sour Fish Curry (মাছৰ টেঙা)

Assam; masor tenga is one of the defining dishes of Assamese cuisine alongside khar; the contrast between alkaline khar and acidic tenga in a single meal reflects a sophisticated understanding of digestion and balance

Masor tenga (মাছৰ টেঙা) — literally 'sour fish' — is the cooling, tart counterpoint to khar in the Assamese meal structure. A simple but precise dish: pieces of freshwater fish (typically rohu, কটলা, or catfish) fried briefly, then simmered in a light, water-thin broth soured with tomato, thekera (থেকেৰা — dried Garcinia pedunculata, the Assamese kokum), or elephant apple (ঔ-টেঙা, Dillenia indica). The thin, acidic broth is deliberately not enriched with coconut or cream — its clean, light sourness and the faint freshwater fish flavour are what the dish is designed to deliver. Turmeric and fenugreek seeds are the only spices.

Served as the final savoury course of a traditional Assamese meal with rice. The thin, sour broth is poured over the last portion of rice and consumed as a light, palate-cleansing conclusion to the meal.