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Ou Tenga Maas

A monsoon classic from Assam — fish simmered with elephant apple (ou tenga) for a gentle, fruity sourness.

Ingredients

• 500 g Rohu fish steaks
• 1 medium elephant apple (ou tenga)
• 1 tsp turmeric powder
• ¼ tsp fenugreek seeds
• 3 green chillies, slit
• 3 tbsp mustard oil
• 2 tbsp coriander leaves
• salt to taste

Method

1. Separate the elephant apple petals, discard the hard core and seeds. Lightly crush the petals with a pestle.
2. Marinate the fish with salt and half the turmeric for 10 minutes.
3. Heat mustard oil to smoking, lower flame, fry the fish lightly on both sides. Keep aside.
4. Crackle fenugreek in the same oil, add the crushed ou tenga, remaining turmeric and salt. Sauté 5 minutes.
5. Add 2½ cups water and boil until the ou tenga turns soft and releases its sourness (10–12 minutes).
6. Add green chillies and the fried fish. Simmer 5 minutes.
7. Finish with coriander and serve with plain rice.

Tip: Taste the gravy before adding fish — if too sour, add a little more water.