Tomato, Tenga Boroi & Fish Curry

This Bangladeshi curry really hits home! You get a bit of tangy and spicy infused together and it gets numbed down with the tomatoes which balances it to perfection.

Tenga (Tangy) Boroi is another word for jujube in Bengali, an Asian plum that's classed as a tropical fruit. In Bangladesh, these are dried in the sun and cooked in many dishes or used to make chutneys.

Ingredients:

• 2 onions, chopped and blended

• Fish, washed and cut

• Plum tomatoes (canned would do)

• 2 Fresh tomatoes, diced into big chunks

• 4 tbsp. oil (you can add more if preferred)

• Half bulb of garlic chopped finely

• Salt to season (add as preferred)

• Coriander to garnish (optional)

• Handful of boroi (optional)

• 6 green chillies (optional)

Spices:-

• 1 tspn Turmeric powder (holud)

• 1½ tbsp. Chilli powder

• 1½ tbsp. Coriander powder (dhania)
  

This is approx. how much i add but of course you can add according to how you prefer the colour and flavour of the dish)

Method:-

• On high heat, add the oil and let heat slightly.

• Add garlic with chopped onions and then salt. The more you roast the onions and garlic, the more flavour you'll get in your curry.

• Cook until till the onions are cooked and browned.

• Add the spices and stir for around 5 minutes (make sure the spices don't stick to the pan. If they do, add a little water.)

• Add the fish and green chillies and then stir so the spices can flavour the fish. 

• Leave for 5mins on medium heat and then add both tomatoes (canned and fresh) and stir gently. 

• Along with the tomatoes, if you'd like to add the boroi, add at this stage.

• Let that cook for 10 mins on med heat.

• Add water until fish is slightly covered to the top and let it cook on high heat. 

• Let it simmer and add coriander to garnish.

Best served with white rice. 

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