Masor Tenga embodies everything that is Assamese. Tenga means sour, and Masor means with fish. We enjoy this delicate, tangy fish curry with practically every summer and winter dinner. The fact that it’s easy to make is one explanation behind this. It takes no more than 15 to 20 minutes to create using a few common components. We add wood apple or tart powerful heirloom tomatoes in winter, and fresh lime in summer as the souring agent. If someone is unfamiliar with our food, I would suggest Masor Tenga. It tastes best served with hot, steaming rice and a crispy fritter of eggplant or pumpkin on the side.
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