To begin making Assamese Machor Tenga Anja Recipe (Fish Curry With Kokum), soak the kokum pieces in a cup of hot water.

Wash the yam properly and boil it in a pressure cooker with about one cup of water without peeling the skin for 3 to 4 whistles or until cooked al dente. Let the pressure release naturally, then open the cooker lid, allow the yam to cool a bit till handleable.

Once they are cool enough to handle, peel and cut it into medium sized pieces. Keep it aside.

Marinate the fish pieces with half of the listed amount of salt and turmeric powder.

Heat a shallow frying pan and add a bit of mustard oil on medium heat. Once the oil is hot, add the fish pieces and shallow fry them till done on each side and fry the fish pieces and keep them aside.

Heat a kadai, heat a bit of oil, add the fenugreek seeds once the oil is hot, and allow them to sizzle for a bit.

Then, add the chopped garlic and stir for a few seconds. Now add the green chillies and stir for a few seconds.

Add the remaining turmeric powder and salt.

Now add the boiled yam pieces and stir for a minute or till the yam is coated with the ingredients in the kadai.

Now add the chopped tomatoes and saute till the tomato is tender.

Now add about 2-3 cups of hot water and cook for 3 minutes on medium heat. If using cold water, you need continue cooking on high heat till the water comes to boil. Once it comes to rolling boil and stays boiling for a minute or two, you can proceed with the recipe.

Add the kokum pieces along with the water in which it was soaked.

Add the fried fish pieces and cover the kadai and cook on low heat for about 10 minutes or till the fish absorbs the flavours properly.

Serve Assamese Machor Tenga Anja Recipe (Fish Curry With Kokum) along with Steamed Rice, Aloo Konir Dom Recipe, and Phulka for a Assamese inspired meal plate. You can even include Baingan Bharta Recipe along with this meal.