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.
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.