Sour Fish Curry
Non-Vegetarian Recipes

Assamese Masor Tenga – Sour Fish Curry

In the scorching heat of summer, tangy fish curry is an ideal recipe for lunch. Like most Assamese dishes, this recipe is simple to prepare, tasty and healthy.

Sour Fish Curry

Sour Fish Curry

Course Main Course
Cuisine Indian
Servings 3 Person


  • 500 gm Rohu (Rui) or Bahu (Katla) Fish
  • 1 Medium Size Kaji Nemu (Assam Lemon) or 2 common round lemons
  • 1 Big Size Potato
  • 1/2 tbsp Black Cumin (Jeera) Seeds
  • 2 Green Chillies
  • 50 gm Mustard Oil
  • 1 tbsp Turmeric (Haldhi) Powder
  • Salt To Taste


  • Marinate the fish pieces with turmeric and salt. Keep for 10-15 minutes.
  • Heat oil in a pan. Fry the fish pieces. Ensure the fish pieces are lightly fried on both sides
  • Now, extract lemon juice in a bowl.
  • In the meanwhile, boil the potato till it becomes tender and soft. Chop the boiled potato into medium size cubes.
  • Heat oil in a pan (you can use the same leftover oil used to fry fish). Temper with black cumin seeds.
  • Add the potato cubes and fry for 1-2 minutes.
  • Add turmeric and salt, and keep on frying for another 2-3 minutes.
  • Now, add lemon juice along with a cup of water.
  • Cover the pan with lid and let it cook for 2-3 minutes.
  • Remove the lid and add the fish pieces.
  • Cook till gravy thickens. Add the slit green chillies. Remove from fire.


Serve hot along with steamed rice.
Enjoy and Bon App├ętit!!
Keyword fish curry, sour fish curry

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