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

Fish curry with Garcinia Mangostana.


250 gm rohu fish or fish of your choice
4-5 pieces of thekera
1 Tbsp mustard oil/refine
1 medium size potato (optional)
1 tsp Turmeric powder
Salt to taste
Sugar (optional)
Finely chopped coriander leaves for seasoning

20170526_153918Photo Credit: Indira Kakati


  1. Soak the thekera in ½ cup of warm water for about 15 minutes.
  2. Cook and mash the potato.
  3. Marinate the fish in ½ tsp of turmeric powder and ½ tsp of salt and keep it aside.
  4. Heat the oil in a wok or kerai. When the oil smokes, lower the heat and add the fenugreek seeds.
  5. When the fenugreek seeds turn black raise the heat and fry the fish pieces lightly and keep them aside.
  6. Lower the heat again and add the thekera with the water.
  7. Add ½ tsp of turmeric powder to it and allow it to boil.
  8. Add another cup of warm water and the mashed potato and bring it to boil again.
  9. Add the fish pieces and simmer for 4-5 minutes.
  10. Add ¼ tsp of sugar, if desired.
  11. Season the curry with coriander leaves.
  12. Serve with steamed rice and green chillies.

3 thoughts on “Masor Thekera Tenga Anja

  1. It would be good if you give the name of ingredients as they are known in English,hindi and other major languages otherwise people may not decipher. For example ,I doubt non assamese people would know what is thekera.but if you say its kokum many will since kokum is used extensively in Goan and konkani dishes


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