Assamese Fish Tenga

Pat the fish steaks completely dry with paper towels — any moisture will cause the oil to splatter violently. Rub both sides of each piece with half the turmeric and a generous pinch of salt. Let them sit for 5 minutes while you prepare everything else; the turmeric will begin to colour the surface a deep ochre and acts as a natural antibacterial agent, which is traditional in Assamese fish cooking.

About 6 min

Heat the mustard oil in a wide pan or kadai over high heat until it begins to smoke lightly — this is the essential step that mellows mustard oil's raw pungency and turns it nutty and fragrant. If you skip this, the oil will taste harsh. Once it smokes briefly, drop the heat to medium-high. Carefully lower the fish steaks into the hot oil. Fry for 2–3 minutes per side, without moving them, until a golden-brown crust forms and the flesh releases cleanly from the pan. The skin should feel firm and the underside should be a deep caramel colour. Remove with a slotted spoon and set aside on a plate.

About 8 min

In the same oil (add a splash more if the pan looks dry), drop in the fenugreek seeds. They'll sizzle and pop immediately — let them darken for about 20 seconds until they smell toasty and slightly bitter. Add the slit green chillies; they'll hiss and blister at the edges. Now add the roughly chopped tomatoes and the remaining turmeric and stir everything together. Cook over medium heat for 5–6 minutes, pressing the tomatoes with the back of your spoon until they completely collapse, release all their juices, and the raw smell disappears. The mixture should look jammy and bright red-orange.

About 8 min

Pour in the water and bring to a steady boil, scraping any caramelised bits from the bottom of the pan — those are pure flavour. Taste the broth: it should be deeply savoury, slightly tart from the tomatoes, and carry a pleasant warmth from the green chillies. Season with salt until it tastes bright and well-rounded. Gently lower the fried fish pieces back in, spooning the broth over them. Reduce the heat to a gentle simmer.

About 5 min

Simmer uncovered for 5–6 minutes — just enough for the fish to absorb the broth and heat through without the flesh breaking apart. Squeeze the lemon juice directly into the pan and stir gently. The broth will immediately brighten and lift; this final sour note is what makes tenga unmistakably Assamese. Taste and add more lemon or salt as needed. Scatter fresh cilantro on top and serve immediately with generous amounts of steamed white rice, spooning the clear golden broth all over the plate.

About 6 min