Tomato Tenga Shira

A lightly sour and mildly spiced Bengali fish curry! Any fish can be used for this dish but typically Bengali’s use Bangladeshi fish such Mirghal or Ayre Fish. This is one of my all time favourite fish curries!

INGREDIENTS

6 pieces of white/Bangladeshi fish 1.5 tbsp cooking oil 2 – 3 cloves garlic peeled and grated 1 large onion diced 1 tbsp salt 1/4 tbsp tumeric 1/2 tbsp coriander 1/4 tbsp curry powder 1/4 tbsp chilli powder 4 large tomatoes quartered 2-3 pints boiling water Green chillies Fresh coriander

METHOD

1. Defrost the fish you are using if its frozen/wash the fish with water and salt to rid of the initial fishy smell and to clean the fish. Then chop it up into medium sized pieces.

2. Heat a saucepan and add: 1.5 tbsp cooking oil and 2-3 cloves of grated garlic., Let the cloves become golden and then add:

1 large onion diced 1 tbsp salt

3. Wait till onion is soft and then mash it UP until it forms a mushy paste like consistency.

4. Add 1/4 tbsp tumeric 1/2 tbsp coriander 1/4 tbsp curry powder 1/4 tbsp chilli powder 4 large tomatoes quartered

5. When the tomato pieces get soft, add the fish. Add 3 sliced green chillies and fresh coriander to cook with the fish. Let the fish mix into masala for 2-3 minutes. Then add hot boiling water into the pan covering over the fish. Let the sauce all come to a simmering boil in the pan, stirring ever so lightly so as not to break the fish.

6. You may wish to taste for salt here and also add a dash of lemon juice to build up the tang if you like.

Serve with some freshly cooked white rice/basmati rice. Enjoy!