Amma gave me a packet of dried Borois (Jujube) recently, so naturally I’ve been waiting to cook Boroi Tenga. Naturally, because it’s one of those few dishes I cherished as a child and still do, however, I don’t get to eat it as much as I did during my early years. No particular reason, just something that has become slightly estranged, so much so that I had never actually cooked Boroi Tenga until today. But, that didn’t put me off, I was actually very excited even though the dish is very simple.
Tenga, is a typical Sylheti dish consisting of Fish simmered in a sour, tangy broth and that distinctive flavour is achieved by adding a sour element to the early stages of creating the broth. The sour element can vary from fresh fruit such as unripe mango and Tomatoes, to dried fruit as Borois in this case and even citrus peel.
I cooked the Boroi Tenga using the typical Tenga ingredients, garlic, onion, turmeric, chilli powder etc. Also, fish, but this time I used Sea Bass cutlets oppose to the usual Ayer, Cod or Sprats, as amma gave me a Sea Bass or two as well. It was the first time I cooked Sea Bass in a Tenga so I was very curious but not worried. No, I stopped worrying after I cooked Salmon in Tenga and it turned out great. I know other’s cook it with more spices, but this is how I cook it as to deal with the nostalgia of my childhood.
So, after cooking the Boroi Tenga this morning, I came down with a severe case of the blues, muscle pain and fatigue, so I hit the sack. By the time I wake up U and Z were back from school and all three had already eaten. So, I asked how the Tenga was, “yummylicious” was how my U described it! And that’s all the validation my heart requires, but, I, of course, had to test it myself, more so out of curiosity due to using Sea Bass than anything else and it tasted blissful.
- 500g Sea Bass cutlets
- 175g Onions, coasrley chopped & blended to a fine puree with a few tbsps of water
- 30g Garlic, grated
- 50g Dried Boroi
- 10g Green Chillies, pierced
- 10g Fresh Coriander, finely chopped
- 2 tbsp Vegetable oil
- 3-4 tsp Salt
- 1 tsp chilli powder
- 1/2 tsp Turmeric powder
- 2l Boiled Water
- Heat up a 3 litre pot over medium heat and add the oil, once the oil is heated through add the Garlic and fry for a few minutes or until golden
- Add the Onion puree, followed by 3 tsps of salt, the other spices and fry while stirring for 5 minutes
- Now add the Boroi, stir and add the 2 litres of hot water. Turn the heat up and bring to a boil, then cover and cook for 10 minutes
- Next add in the fish, Chillies and cook for another 10 minutes over low to medium heat.
- Once the fish has cooked through, check for salt and add more if need be, then turn the heat of and garnish with the fresh Coriander
- Let it sit 15 minutes before serving