Cookbook:Sylheti Tangy Curry

| 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.