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
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.