Bangladesh / Main
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.
Ingredients
- organic tomatoes, organic; chopped1 kg
- vegetable oil, e.g. canola, sunflower, or olive oil
- garlic, organic; minced1/2 cup
- onion paste1/2 cup
- salt, to taste
- turmeric
- boiling water, boiling2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
Region evidence: recipe text — “originates from the Sylhet region of South Asia”
