Tomato Khatta with Fish

 Tomato Khatta with Fish (Tangy Tomato Curry with Fish)



This dish is often called ‘Khatta’, ‘Tok’, or ‘Tenga’ depending on which part of Bangladesh you are from. All variations of the word mean tangy or sour.


Ingredients:  (Serves 6)

Any Fish of your choice (cut)
7/8 medium tomatoes (chopped)
6 cloves of garlic (chopped or crushed)
3 tbsp oil
3/4 tbsp salt
1/2 tsp turmeric
Handful of fresh coriander


How to:
1. Fry garlic in oil until it turns almost brown
2. Add chopped up tomatoes and allow to cook slowly
3. When tomatoes are reduced to a mushy texture, add the turmeric and salt
4. Add the fish after about 5 minutes and simmer for 25-30 minutes
5. Add fresh coriander to finish and remove from heat

Note: If cooking with Bangla fish, the dish tastes better if you pan-fry the fish first in oil after covering it first with a bit of ground turmeric, cumin, and coriander.


Recommendations:  Serve with hot rice of your choice (goes well with brown or white basmati rice). This dish is usually served with a meal consisting of perhaps one other curry dish. ‘Khatta’, ‘Tok’, or ‘Tenga’ as it is commonly termed is most often eaten towards the end of the meal because of its tangy taste.




6 Responses to “Tomato Khatta with Fish”

  1. Hi

    Just to say that I tried the tomato khatta with fish recipe and it turned out quite well.

    I spent ages on the internet looking for that recipe and I was so happy that I found your site. Now I can try all the deshi cooking and impress my guests.

    Thanks 🙂

  2. Made this yesterday. Was so tasty yet so simple and easy to cook.

  3. H love this recipe and tastes just like my late mum made it! Do you mean “three quarters tablespoon” salt or “three or four” tablespoons? Same applies to turmeric. Thanks

  4. Hi Ash, just use half teaspoon of turmeric.

  5. Thanks for this recipe! This is my favorite dish with or without fish. Brings back memories.

  6. Once you add the fish in step four you should add some water and let it simmer. This reduces the concentration of the tomatoes and brings out the flavour of the turmeric with the fish.

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