Recipes

Masor Tenga is a traditional Assamese fish curry known for its tangy and light flavors. Here's a recipe to prepare it:

Ingredients:

• Fish (Rohu, Catla, or any freshwater fish): 500g

• Tomatoes: 2 large (chopped)

• Lemon juice: 2 tbsp (or dried mangosteen/hog plum for tanginess)

• Mustard seeds: ½ tsp

• Fenugreek seeds: ½ tsp

• Turmeric powder: 1 tsp

• Red chili powder: ½ tsp (optional)

• Green chilies: 2-3 (slit)

• Mustard oil: 3 tbsp

• Salt: To taste

• Coriander leaves: For garnish

• Water: 2 cups

Optional Ingredients:

• Dried mangosteen (Thekera): 2-3 pieces (instead of lemon juice)

• Hog plums (Amlokhi): 2-3 pieces

Preparation:

1. Prepare the Fish:

1. Wash the fish pieces thoroughly and pat dry.

2. Rub with turmeric powder and salt, and set aside for 10 minutes.

2. Fry the Fish:

1. Heat mustard oil in a pan until it reaches smoking point, then lower the heat.

2. Fry the fish pieces lightly on both sides until golden brown. Remove and set aside.

3. Prepare the Curry:

1. In the same oil, add mustard seeds and fenugreek seeds. Let them splutter.

2. Add chopped tomatoes and cook until they turn soft and mushy.

3. Add turmeric powder, red chili powder (if using), and salt. Cook until the oil separates.

4. Add 2 cups of water and bring it to a boil.

4. Simmer and Add Tanginess:

1. Add the fried fish pieces to the boiling curry. Let it simmer for 5-7 minutes.

2. Add lemon juice or dried mangosteen/hog plum for tanginess.

5. Garnish and Serve:

1. Add slit green chilies and simmer for another 2 minutes.

2. Garnish with freshly chopped coriander leaves.

Serving Suggestion:

Serve Masor Tenga hot with steamed rice. It pairs beautifully with a simple vegetable stir-fry or dal.

Enjoy this comforting, tangy Assamese delicacy!

Spinach Pork Recipe: An Assamese Culinary Delight

Spinach Pork is a beloved dish in Assamese cuisine, known for its earthy flavors and wholesome appeal. This simple yet flavorful dish combines tender pork with fresh spinach, creating a nutritious and hearty meal. Here’s how you can prepare it at home.

Ingredients

For the Pork:

• 500 grams pork (with or without fat, as preferred)

• 1 teaspoon turmeric powder

• Salt to taste

For the Dish:

• 2 bunches of fresh spinach, washed and roughly chopped

• 2 medium-sized onions, finely sliced

• 4-5 garlic cloves, minced

• 2-inch piece of ginger, grated

• 2-3 green chilies, slit

• 1 teaspoon mustard oil (optional, for authentic Assamese flavor)

• 1 teaspoon black pepper powder

• 1 cup water

• Salt to taste

Instructions

1. Preparing the Pork

1. Wash the pork pieces thoroughly and cut them into medium-sized cubes.

2. Marinate with turmeric powder and salt. Set aside for 15 minutes.

3. In a heavy-bottomed pan or wok, dry-cook the pork on medium heat for 10-15 minutes. This step allows the fat to render and enhances the flavor. Remove and set aside.

2. Cooking the Dish

1. Heat mustard oil in the same pan. If you prefer less oil, skip this step and proceed with the natural fat rendered from the pork.

2. Add sliced onions and sauté until golden brown.

3. Stir in minced garlic, grated ginger, and slit green chilies. Cook until the raw aroma disappears.

4. Add the pork pieces back into the pan and mix well with the spices.

5. Season with black pepper powder and adjust salt as needed.

3. Adding Spinach

1. Add the chopped spinach to the pan. Stir gently to combine it with the pork.

2. Pour in 1 cup of water, cover, and let it simmer on low heat for 15-20 minutes. The spinach will release its juices and blend with the pork, creating a flavorful gravy.

3. Stir occasionally to ensure even cooking and prevent sticking.

4. Finishing Touches

1. Once the pork is tender and the spinach is fully cooked, taste and adjust seasoning if necessary.

2. Allow the dish to rest for a few minutes to let the flavors meld.

5. Serving

1. Serve hot with steamed rice or warm roti for a comforting and nutritious meal.

Tips

• For a spicier dish, add more green chilies or a pinch of red chili powder.

• You can substitute spinach with other leafy greens like lai xaak (mustard greens) or methi (fenugreek leaves) for variations.

• Slow cooking enhances the flavors, so be patient for the best results.

Enjoy the rustic and heartwarming taste of Spinach Pork, a dish that beautifully showcases the simplicity and richness of Assamese cuisine!

Bamboo shoot chicken is a flavorful Assamese dish that combines the earthy aroma of bamboo shoot with tender chicken. Here’s a traditional recipe:

Ingredients:

• Chicken: 500g, cleaned and cut into medium pieces

• Bamboo shoot (fermented or fresh): 100g, finely chopped or shredded

• Onions: 2 medium, finely chopped

• Garlic: 6-8 cloves, minced

• Ginger: 1-inch piece, minced

• Green chilies: 4-5 (adjust to taste), slit

• Turmeric powder: 1 tsp

• Red chili powder: 1 tsp (optional)

• Mustard oil: 2-3 tbsp

• Salt: to taste

• Water: 1-2 cups (as needed)

• Fresh coriander leaves: for garnish

Instructions:

1. Preparation:

   • If using fresh bamboo shoot, soak it in water for a few hours or boil it to reduce bitterness.

   • Wash and marinate the chicken with turmeric powder and salt. Set aside for 15-20 minutes.

2. Cooking:

   • Heat mustard oil in a heavy-bottomed pan or kadhai until it reaches its smoking point. Reduce the heat.

   • Add the chopped onions and sauté until golden brown.

   • Add the minced garlic, ginger, and green chilies. Cook for 2-3 minutes until aromatic.

   • Add the marinated chicken pieces and stir well. Cook on medium heat until the chicken turns slightly golden and releases its juices.

   • Mix in the turmeric powder and red chili powder (if using). Stir to coat the chicken evenly.

3. Adding Bamboo Shoot:

   • Add the chopped or shredded bamboo shoot to the pan. Stir well and cook for 5-7 minutes, allowing the flavors to combine.

   • Pour in water to create a gravy (or skip for a dry version). Cover and let it simmer on low heat for 15-20 minutes or until the chicken is tender and cooked through.

4. Final Touch:

   • Adjust salt to taste.

   • Garnish with fresh coriander leaves before serving.

Serving Suggestions:

• Serve hot with steamed rice or sticky rice for an authentic Assamese meal.

Enjoy the earthy and aromatic flavors of this traditional dish!