Sylheti Tangy Curry
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.
- Prep
- 15 min
- Cook
- 46 min
- Total
- 1 hr 1 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedures
Heat vegetable oil in a large pan.
Procedures
Add the garlic, and cook until fragrant.
Procedures
Stir in the onion paste and cook until it turns golden brown.
Procedures
Add the tomatoes and cook until they become soft and the oil begins to separate.
Procedures
Mix in turmeric and salt according to your taste.
Procedures
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.
Photo: AbuSayeed · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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