How to make super tangy Assamese Dish “Ou Tenga Maas”

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Ou Tenga Maas is a popular fish curry from the state of Assam, India, that is known for its tangy and sour flavor. Ou Tenga Maas word derives from Ou Tenga which is Elephant Apple and Maas meaning Meat.

In Assam, ou tenga is a common ingredient in traditional fish curries and stews, where it is used to add a tangy and sour flavor to the dish. The fruit can also be eaten fresh or used to make juices, jams, and marmalades.

Apart from its culinary uses, ou tenga is also believed to have various medicinal properties and is used in traditional medicine to treat a range of ailments, including digestive issues, fever, and respiratory problems. It is high in vitamin C and antioxidants, making it a healthy addition to your diet.

Here’s a detailed recipe to make tangy Assamese Dish Ou Tenga Maas at home:

ou tenga maas

Ou Tenga Maas Curry (Fish and Elephant Apple Curry)

Ou Tenga Maas is a traditional fish curry from the northeastern Indian state of Assam. The curry is known for its tangy and sour flavor, which comes from the use of ou tenga, also known as elephant apple. The fruit is used to add a unique tartness to the dish, which is made with fish (usually Rohu or Catla), onions, tomatoes, ginger-garlic paste, and spices. The curry is typically served with steamed rice and is a popular dish in Assamese cuisine.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people
Calories 298 kcal

Equipment

  • 1 Frying Pan

Ingredients
  

  • 4-5 pieces of fish preferably Rohu or Catla
  • 2 medium-sized tomatoes chopped
  • 2-3 onions chopped
  • 1-2 green chillies slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 2-3 tablespoons mustard oil
  • Salt to taste
  • Turmeric powder
  • Red chili powder optional
  • Tamarind pulp or ou tenga Elephant apple – 2-3 pieces or to taste
  • Water as needed
  • Coriander leaves for garnishing

Instructions
 

  • Soak the tamarind pulp or ou tenga pieces in 1 cup of water for 10-15 minutes. Once it is soft, mash the tamarind pulp or ou tenga with your fingers to extract the juice. Strain the mixture and keep the tamarind juice aside.
  • Heat mustard oil in a pan. Add the fish pieces and fry until golden brown on both sides. Remove and keep the fish aside.
  • In the same pan, add chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent.
  • Add chopped tomatoes and cook until they turn soft and mushy.
  • Add salt, turmeric powder, and red chili powder (if using) and stir well.
  • Add the tamarind juice or ou tenga pulp and mix well.
  • Add enough water to get the desired consistency of the gravy. Cover and cook on low heat for 5-7 minutes until the gravy thickens.
  • Add the fried fish pieces to the gravy and cook for another 5-7 minutes until the fish is cooked through.
  • Garnish with coriander leaves and serve hot with steamed rice.

Notes

Ou Tenga Maas being a fish based dish can be customized easily for Zone Diet as well.
Keyword Assamese Dish, elephant apple, Fish Curry, ou tenga maas, sour fish

Here’s the approximate nutrition information for the Assamese Dish Ou Tenga Maas recipe, per serving (based on 4 servings):

  • Calories: 298
  • Protein: 25g
  • Fat: 15g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Sugar: 6g
  • Sodium: 702mg

Note that the above information is an estimate and can vary depending on the specific ingredients and the serving size. Additionally, the nutrition information may change if the recipe is modified or if different ingredients are used.