India, April 12 -- A fish curry with a sharp lemon flavour and soft pieces of fish is one of the dishes many Assamese families look forward to during Bihu. Masor tenga is an Assamese sour fish curry made with fish, lemon, tomato, or elephant apple. The curry tastes tangy, fresh, and slightly spicy, making it perfect for festive meals during hot weather.

Masor tenga has been cooked in Assam for many years and is closely connected with Assamese home cooking. Rivers and ponds in Assam provide fresh fish, so fish dishes became an important part of everyday meals. Sour ingredients like lemon, tomatoes, outenga, or thekera were added to make the curry lighter and fresher.

Fish used in masor tenga usually include rohu, catla, or river fish. Fi...