Tenga (Sour) Fish Curry | Afelia's Kitchen

tenga fish

🥗Healthier: catfish

💰Cheaper: tilapia

Catfish and tilapia are more widely available and less expensive alternatives.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier option while vegetable oil is more budget-friendly.

Slice one small onion finely.

Pound and peel 6 cloves of garlic, leaving them coarsely crushed.

Prepare the fish by descaling and cutting it into smaller pieces, removing fins if necessary.

Soak the fish in a salt water solution for a while before cooking.

Select a wide-bottomed saucepan for cooking.

Add about 5 ml of oil to the hot saucepan.

Fry the crushed garlic in the hot oil until brown.

Add the sliced onion and about 1 to 1.5 teaspoons of salt; cover and cook for 10-15 minutes until onions are soft.

Prepare the belfy (jolpai) by scoring or slicing it and add it to the curry after the onions are soft.

Add 1 teaspoon of turmeric powder and 1/2 teaspoon of coriander powder to the onion mixture and fry for several minutes.

Mash the onions with a potato masher if desired for a smoother masala.

Add the belfy to the curry and cook for 8-10 minutes until soft before adding the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary