Cookbook:Sylheti Tangy Curry

Sylheti Tangy Curry
Category	Sylheti recipes
Servings	4
Time	About 30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of Sylhet

Sylheti tangy curry, locally known as tenga, is a delightful and tangy tomato-based curry that originates from the Sylhet region of South Asia. This flavorful dish is a staple in Sylheti cuisine and is cherished for its unique taste and simplicity. This recipe is vegetarian, but you can see the notes for variations.

Ingredients

• 1 kg organic tomatoes, chopped
• Vegetable oil (e.g. canola, sunflower, or olive oil)
• ½ cup organic garlic, minced
• ½ cup onion paste
• Salt, to taste
• Turmeric
• 2 cups boiling water

Procedures

1. Heat vegetable oil in a large pan.
2. Add the garlic, and cook until fragrant.
3. Stir in the onion paste and cook until it turns golden brown.
4. Add the tomatoes and cook until they become soft and the oil begins to separate.
5. Mix in turmeric and salt according to your taste.
6. Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.

Notes, tips, and variations

• Fish variation: to make a traditional non-vegetarian version of sylheti tangy curry, add local fish. The tangy and spicy tomato-based curry pairs exceptionally well with the distinct flavor of tengra fish (batasio genus of catfish), commonly found in the sylhet region.