Assamese Machor Tenga Anja (Fish Curry with Kokum)
Enjoy the authentic and tangy Assamese fish curry, Machor Tenga Anja, which features kokum as the main souring ingredient, along with tender pieces of Rohu fish and earthy yam. This dish brings together fresh water fish and a unique blend of ingredients like kokum and fenugreek, offering a burst of flavor that’s both traditional and unforgettable. Perfect for pairing with steamed rice and side dishes to create a complete Assamese meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Rohu fish (or Catla) | 5 pieces |
| Kokum (Malabar Tamarind) | 5 pieces |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Mustard oil | 3 teaspoons |
| Turmeric powder (Haldi) | 1 tablespoon |
| Hot water | 4 cups |
| Salt | To taste |
| Tomato, chopped | 1 |
| Elephant yam (Suran) | 1 piece (medium, boiled and peeled) |
| Green chillies, chopped | 3 |
| Garlic, chopped | 4 cloves |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 26g |
| Carbohydrates | 20g |
| Fat | 20g |
| Fiber | 3g |
| Vitamin C | 15 mg |
| Iron | 2 mg |
| Calcium | 80 mg |
Preparation & Cooking Instructions
| Step | Instructions |
|---|---|
| 1 | Prepare Kokum and Yam: Soak the kokum pieces in a cup of hot water to allow them to release their flavor. Wash the elephant yam thoroughly and boil it in a pressure cooker with 1 cup of water (leave the skin on). Cook for 3-4 whistles until the yam is tender. Once done, let the pressure release naturally, then peel the yam and cut it into medium-sized pieces. Set aside. |
| 2 | Marinate Fish: In a mixing bowl, coat the fish pieces with half of the salt and turmeric powder. Let this marinate for about 10 minutes to absorb flavors. |
| 3 | Shallow-Fry Fish: Heat a frying pan over medium heat and add a bit of mustard oil. Once hot, add the marinated fish pieces and shallow fry on each side until golden brown and cooked through. Set the fried fish pieces aside on a plate. |
| 4 | Prepare Tempering: In a large cooking pot or kadai, heat a bit more mustard oil. Add the fenugreek seeds and allow them to sizzle briefly, releasing their aroma. Follow with the chopped garlic, stirring for a few seconds until fragrant. Add the green chillies, stirring briefly. |
| 5 | Cook the Vegetables: Add the remaining turmeric powder and salt to the pan, stirring to incorporate. Then, add the boiled yam pieces and sauté for about a minute to coat them with the spices. Add the chopped tomato and cook until it softens. |
| 6 | Create the Base Curry: Pour in 2-3 cups of hot water, stir, and cook on medium heat for 3 minutes. If using cold water, bring it to a rolling boil before proceeding. Once the curry is bubbling, add the soaked kokum along with its water, letting the tangy flavor infuse the broth. |
| 7 | Add Fish and Simmer: Gently place the fried fish pieces into the curry. Cover the pot, reduce the heat, and simmer for about 10 minutes, allowing the fish to absorb the tangy kokum flavors. |
| 8 | Serve: Serve Assamese Machor Tenga Anja hot with steamed rice. Pair it with traditional sides like Aloo Konir Dom, Phulka, and optionally, Baingan Bharta for a full Assamese-inspired meal. |
Enjoy the warm, comforting taste of Assam’s traditional Machor Tenga Anja!
