by Indira Kakati.
During summer every Assamese kitchen is busy cooking Tenga Anja. Tenga 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.
There is no end to cooking tenga-anja in Assam. There are varieties of sour fruit and sour greens leafy vegetables available in Assam that combine wonderfully with fish for tenga anja.
Tenga anja recipes
Masor Bilahi Tenga Anja (tomato fish curry). Click here for recipe.
Masor Jika tenga anja (gourd fish curry). Click here for recipe.
Masor Gaj-Tenga Anja (fish with fermented bamboo shoot). Click here for recipe.