Cookbook:Sylheti Tangy Curry
Sylheti Tangy Curry | |
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Category | Sylheti recipes |
Servings | 4 |
Time | About 30 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
editProcedures
edit- Heat vegetable oil in a large pan.
- Add the garlic, and cook until fragrant.
- Stir in the onion paste and cook until it turns golden brown.
- Add the tomatoes and cook until they become soft and the oil begins to separate.
- Mix in turmeric and salt according to your taste.
- Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.
Notes, tips, and variations
edit- 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.