How to pronounce Masor tenga

Masor tenga is written মাছৰ টেঙা where it comes from. In the International Phonetic Alphabet it is /maxɔɹ teŋa/. In plain English letters that is MAH-sor TENG-gah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Masor tenga?

Masor tenga is a main dish of India. Where it comes from: Assam. People usually eat it at lunch or dinner. Its main ingredients are fish. It tastes sour and fresh.

Where Masor tenga comes from

Masor tenga is one of 63 signature dishes of India on this map. See all dishes from Assam.

• Assam tea অসম চাহ · Drink · Assam

  Assam tea is a black tea named after Assam, where it is produced, made from the native Assam variety of the tea plant.

• Apong · Drink · Arunachal Pradesh

  Apo, or apong, is a rice beer made by fermenting rice, found among the Tani tribes of Arunachal Pradesh and Assam.

• Hyderabadi biryani हैदराबादी बिरयानी · Rice dish · Hyderabad

  Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature.

• Masala dosa ಮಸಾಲೆ ದೋಸೆ · Main dish · Udupi, Karnataka

  A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

• Butter chicken मुर्ग़ मखनी · Main dish · Delhi

  Butter chicken, or murgh makhani, has a clear modern origin.

• Vada pav वडा पाव · Street food · Mumbai

  Vada pav is Mumbai's street food: a spiced potato fritter in chickpea batter, pressed into a soft bread roll called pav with garlic and green chutneys and a fried chilli.

Food of India

Dishes like Masor tenga in other countries

Same type of dish and similar main ingredients as Masor tenga:

• Hinava · Main dish · Sabah, Malaysia

  Hinava is a traditional raw fish salad of the Kadazan-Dusun people of Sabah, and perhaps the best-known dish of their kitchen.

• Katsuo no tataki 鰹のたたき · Main dish · Kochi, Japan

  Katsuo no tataki is seared skipjack tuna, a dish from Kochi Prefecture, once Tosa Province, and also called tosa-zukuri.

• Escavèche · Main dish · Hainaut, Belgium

  Escavèche is fish preserved in a vinegar sauce, a Belgian version of what is called escabeche elsewhere.

• Kokoda · Main dish · Suva and the coast, Fiji

  Kokoda is raw white fish, such as mahi-mahi or walu, cut into cubes and marinated in lime or lemon juice until it turns opaque, then mixed with coconut cream, chilli, onion, tomato and sometimes cucumber.