Cooking from Assam

Some popular local fish that make good Tenga Anja are Rohu, Chital, Ary, and Boriolya fish.

Clockwise: Rohu fish, Chital fish, Ary fish and Boriolya fish.
Photo Credit: Indira Kakati.

Rohu is easily available and popularly used in all fish dishes, whereas Chital fish is expensive. The pieces of the belly portion of the fish, known as Kalathi are very soft and tasty with few long bones. The rest of the fish is sometimes difficult to tackle because of its fine and dense bones. The pieces from this part of the fish are called godaAry fish is boneless except the spine. If you are afraid of bones, you may try out Ary fish. Boriolya fish is a of small size. When fully grown, boriolya is about 6 inch long. It is cooked and served whole in tenga anja.

Many other local fish are widely available and used  to prepare tenga anja.

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Masor Thekera Tenga Anja

Cooking from Assam

Masor thereka tenga anja is a fish curry prepared with Garcinia Indica or Kokum Thekera, which is a sour fruit. When it is ripe, the fruit is sliced, dried and stored for future use.

20170601_123656Photo Credit: Indira Kakati

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Masor Ou-tenga Anja

Cooking from Assam

Masor ou-tenga anja is a fish curry prepared with dillena or elephant apple. The ou-tenga is sour fruit with a very subtle flavour.

Photo Credit: Indira Kakati

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Cooking from Assam

by Indira Kakati.

During summer every Assamese kitchen is busy cooking Tenga AnjaTenga anja is a very fresh and soothing summer dish.

Tenga means sour and anja is a very light liquid curry. Tenga anja is cooked with or without fish. It is normally seasoned with mustard or fenugreek seeds. Some even season it with panch phoron.

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Masor Bilahi Tenga Anja (tomato fish curry)

Cooking from Assam

This is a popular fish curry.

20170308_134258Photo Credit: Indira Kakati
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Masor Jika Tenga Anja (gourd fish curry

Cooking from Assam

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