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Homemade Indian (Assamese) Fish Tenga (Tangy & Spicy Fish Curry)

Bring the authentic taste of Assam to your kitchen with this refreshing Fish Tenga recipe. Made with tender Rohu fish, juicy tomatoes, ridge gourd, aromatic panch phoron, and fresh lime juice, this traditional summer curry is light, tangy, and full of flavor. Perfect with steamed rice, it's an easy homemade meal that's healthy, comforting, and ready in just over an hour.
Prep Time: 30 minutesCook Time: 40 minutesTotal Time: 70 minutesServings: 3–4
Course dinner, Launch
Cuisine Assamese / South Asian
Keyword fish curry
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Cost 5-10

Ingredients

  • 500 g Rohu fish, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 4 tablespoons soybean oil (or mustard oil)
  • 1 tablespoon soybean oil
  • 2 dried red chilies
  • 1 tablespoon panch phoron (five-spice blend)
  • 1/4 cup finely chopped onion
  • 2 cups finely chopped tomatoes
  • 2 cups finely chopped ridge gourd
  • 2 cups hot water
  • Salt to taste
  • 1/4 teaspoon turmeric powder
  • 2 green chilies, slit lengthwise
  • 4 tablespoons fresh lime juice
  • Fresh coriander leaves, finely chopped, for garnish

Notes

Homemade Indian (Assamese) Fish Tenga (Tangy & Spicy Fish Curry)

Homemade Indian (Assamese) Fish Tenga is a light, tangy, and flavorful fish curry that is especially popular during the hot summer months in Assam. This traditional recipe has been passed down through generations and is loved for its refreshing combination of fresh fish, juicy tomatoes, ridge gourd, and lime juice. The result is a delicious balance of sour and spicy flavors that pairs perfectly with steamed rice.
Recipe Information
Preparation Time:** 30 minutes
Cooking Time:** 40 minutes
Total Time:** 70 minutes
Servings:** 3–4
Cuisine:Assamese / South Asian
Ingredients
 For the Fish
- 500 g Rohu fish, cut into pieces
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 4 tablespoons soybean oil (or mustard oil)
 For the Curry
- 1 tablespoon soybean oil
- 2 dried red chilies
- 1 tablespoon panch phoron (five-spice blend)
- 1/4 cup finely chopped onion
- 2 cups finely chopped tomatoes
- 2 cups finely chopped ridge gourd
- 2 cups hot water
- Salt to taste
- 1/4 teaspoon turmeric powder
- 2 green chilies, slit lengthwise
- 4 tablespoons fresh lime juice
- Fresh coriander leaves, finely chopped, for garnish
Instructions
Step 1: Prepare the Fish
Wash the Rohu fish pieces thoroughly and pat them dry with a kitchen towel. Rub the fish with salt and turmeric powder, coating each piece evenly. Heat 4 tablespoons of oil in a frying pan and fry the fish until lightly golden and about 80% cooked. Remove the fish and set aside.
Step 2: Make the Curry Base
In the same pan, add 1 tablespoon of oil if needed. Add the dried red chilies and panch phoron. Let the spices splutter for a few seconds before adding the chopped onions. Sauté until the onions become soft and lightly golden.
Step 3: Add Tomatoes and Seasoning
Stir in the chopped tomatoes and cook until they soften and form a thick, rich mixture. Add salt and turmeric powder, mixing well so the spices blend evenly.
Step 4: Cook the Vegetables
Add the chopped ridge gourd and cook for about one minute. Pour in the hot water, cover the pan, and simmer until the vegetables become tender.
Step 5: Finish the Curry
Bring the curry to a gentle boil and carefully add the fried fish pieces. Cover and cook over low heat for about 15 minutes, allowing the fish to absorb the tangy flavors and the curry to thicken slightly.
Step 6: Final Touches
Turn off the heat and adjust the salt if needed. Add the slit green chilies and sprinkle with fresh coriander leaves. Let the curry rest for a minute before pouring in the fresh lime juice. Gently stir to combine all the flavors without breaking the fish.
Serving Suggestion
Serve Assamese Fish Tenga hot with freshly steamed rice. Its refreshing tanginess, mild spices, and delicate fish flavor make it a perfect summer meal that is both light and satisfying.