Authentic Ethiopian Tenga (Chicken Stew) Recipe

Ingredients

  • 500 grams of fish (preferably Rohu), cleaned and sliced into pieces
  • 1 large tomato, chopped
  • 1 large potato, chopped
  • 2-3 green chillies, sliced
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of cumin powder
  • 1 tablespoon of coriander powder
  • 2 tablespoons of mustard oil
  • 1 teaspoon of fenugreek seeds
  • 1 large onion, finely chopped
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • Salt to taste
  • Handful of coriander leaves, chopped for garnishing

Steps and instructions

  1. Marinate the cleaned fish pieces with half a tablespoon of turmeric powder and a little salt. Keep it aside for 15-20 minutes.
  2. In a pan, heat the mustard oil. Once the oil is hot, add the fenugreek seeds and let them splutter.
  3. Add the finely chopped onions and sauté until they turn golden brown.
  4. Add the ginger and garlic paste to the pan and sauté for another 2 minutes.
  5. Now, add the chopped tomatoes and green chillies. Cook until the tomatoes are soft and mushy.
  6. Add the remaining turmeric powder, red chilli powder, cumin powder, and coriander powder to the pan. Mix well and cook for 2-3 minutes.
  7. Add the chopped potatoes to the pan and mix well. Cover the pan and let it cook for 10 minutes on medium flame.
  8. Now, add the marinated fish pieces to the pan. Mix gently, making sure not to break the fish pieces. Cover the pan and let it cook for another 10 minutes.
  9. Once the fish is cooked and the potatoes are soft, check the seasoning. Add salt if required.
  10. Garnish with chopped coriander leaves and remove from heat.
  11. Serve the Tenga hot with steamed rice.

Tools for making

  • Mixing Bowl - For marinating the fish and mixing the spices.
  • Pan - To cook the Tenga curry.
  • Spatula - To stir and mix the ingredients while cooking.
  • Chopping Board - For chopping the tomato, onion, and coriander leaves.
  • Knife - To chop the vegetables and fish.
  • Measuring Spoons - To accurately measure the spices.
  • Tongs - To handle the fish pieces while cooking.
  • Plate - To keep the marinated fish pieces before cooking.
  • Ladle - To serve the Tenga curry.

Recipe variations

  • Use a different type of fish such as Hilsa or Catla instead of Rohu.
  • Add a squeeze of lemon juice to enhance the tanginess.
  • Replace potatoes with vegetables like eggplant or okra for a vegetarian version.
  • For a spicier taste, increase the amount of red chilli powder or add some chopped green chillies.
  • Experiment with different spices like garam masala or turmeric powder for added flavor.
  • Add a tablespoon of tamarind pulp for a tangier taste.
  • Add coconut milk to make the gravy creamy and rich.
  • Garnish with fried curry leaves for an aromatic touch.
  • Add a teaspoon of sugar to balance the flavors.
  • For a healthier option, grill or bake the fish instead of frying it.

Recipe overview

Tenga is a classic Assamese tangy fish curry that is famous for its unique, tangy flavor. This delectable dish is characterized by its light, refreshing taste, making it a perfect summer meal. It's made using simple ingredients, including fresh fish (preferably Rohu), tomatoes, potatoes, and an aromatic blend of spices. This recipe walks you through the process of making Tenga at home. Expect a delightful blend of flavors that will tantalize your taste buds and transport you to the heart of Assam. Pair this curry with steamed rice for a wholesome, satisfying meal. Happy cooking!

Common questions

  1. How long does it take to marinate the fish? - The fish should be marinated for 15-20 minutes.
  2. What type of fish is recommended for this recipe? - Rohu fish is preferred for this recipe, but you can use any other firm white fish as well.
  3. Can I use any other oil instead of mustard oil? - Mustard oil adds a distinct flavor to the dish, but if you don't have it, you can substitute it with any other cooking oil.
  4. How spicy is this dish? - The spiciness of the dish can be adjusted according to your preference by increasing or decreasing the amount of red chilli powder and green chillies.
  5. Can I skip adding potatoes? - Potatoes add a nice texture to the dish, but if you prefer, you can skip adding them.
  6. What can I serve Tenga with? - Tenga is traditionally served with steamed rice, but you can also enjoy it with roti or any other bread of your choice.
  7. Can I use dried fenugreek leaves instead of fenugreek seeds? - While fenugreek seeds are recommended for this recipe, you can use dried fenugreek leaves (kasuri methi) as a substitute. Use 1 teaspoon of dried fenugreek leaves instead of fenugreek seeds.

Serving dishes and utensils

  • Pan - A large, deep pan to cook the Tenga curry
  • Spatula - A cooking tool used for stirring and mixing the ingredients
  • Knife - To chop the vegetables and clean the fish
  • Cutting board - A sturdy surface for chopping and preparing ingredients
  • Measuring spoons - For accurate measurement of spices and oil
  • Tongs - To handle the fish pieces while cooking
  • Lid - To cover the pan and cook the ingredients
  • Serving bowls - For serving the prepared Tenga curry
  • Garnish brush - To sprinkle coriander leaves for garnishing
  • Plates and spoons - For serving the Tenga curry with steamed rice

Origin stories

Tenga, an alluring fish curry, hails from the enchanting northeastern state of Assam in India, a region known for its lush greenery, stunning landscapes, and a rich culinary heritage. The Assamese word 'Tenga' translates to 'sour', which is a defining characteristic of this dish. It is a beloved staple in every Assamese household, known for its simplicity, lightness, and tangy flavor. The unique souring agents used, ranging from tomatoes and lemon to fermented bamboo shoots, set this dish apart. This culinary marvel is an embodiment of the Assamese love for sour dishes and their deep connection with nature, given the fish used are often freshly caught from the abundant rivers and ponds in Assam. Tenga is traditionally served with steamed rice, and it's not just a dish, it's a festival of flavors, a celebration of the Assamese way of life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.