Ou Tenga Diya Maas

Popular across Assamese households, this curry is especially common during the summer months, thanks to its light, palate-cleansing qualities. The use of minimal spices allows the flavor of the fish and the ou tenga to shine, making it a healthy and digestible option as well.

🐟 Assamese Ou Tenga Diya Maas Recipe

🕐 Prep Time: 15 minutes

🍳 Cook Time: 30 minutes

🍽️ Serves: 3–4 people

🧄 Ingredients:

• Rohu/Katla fish – 500g (cut into medium pieces)

• Ou Tenga (Elephant Apple) – 1 medium (sliced)

• Mustard oil – 4 tbsp

• Panch phoron – 1 tsp (or use mustard + fenugreek seeds)

• Turmeric powder – 1 tsp

• Red chili powder – 1 tsp (adjust to taste)

• Green chilies – 2 (slit)

• Salt – to taste

• Water – 2–3 cups

• Coriander leaves – chopped (for garnish)

🍲 Step-by-Step Instructions:

🔪 Step 1: Prepare the Fish

1. Wash fish pieces and marinate with a pinch of turmeric and salt. Set aside for 10 minutes.

🍳 Step 2: Fry the Fish

2. Heat mustard oil in a karahi or deep pan until it smokes.

3. Reduce heat and shallow-fry the fish pieces until golden on both sides. Remove and set aside.

🥘 Step 3: Prepare the Curry Base

4. In the same oil, add panch phoron or mustard seeds + fenugreek.

5. Let them splutter, then add sliced ou tenga and sauté for 2–3 minutes.

🌶️ Step 4: Add Spices

6. Add turmeric, red chili powder, and a little salt.

7. Sauté briefly, then pour in 2–3 cups of hot water.

🐟 Step 5: Simmer with Fish

8. Let the ou tenga boil for 5–6 minutes until it softens and releases sourness.

9. Add the fried fish pieces to the curry.

10. Cover and simmer on low heat for 10–15 minutes, allowing the flavors to blend.

🌿 Step 6: Final Touch

11. Adjust salt and spice as needed.

12. Garnish with fresh coriander leaves and serve hot.

🍚 Serving Suggestion:

Enjoy Ou Tenga Diya Maas with steamed Joha rice or plain rice for a light, comforting, and delicious Assamese meal.