The conscience is slowly switching off and the body is retiring for the night, hence, a quick post without much chatter today.
As mentioned in my Boroi tenga post, Tenga is a nostalgic dish for me. So, it’s no coincidence that it’s become a favourite of my little darlings. But for them, it’s this version of tenga, Tometoor (how Tomato is pronounced In Bengali, well at least it is at my amma’)s tenga. Three children, normally make a mess, take long to eat and play with their food until it’s looks like something that’s inedible. However, when it’s tenga, they quietly and quickly, sit down and finish their plate, and ask for seconds.
And, that’s exactly what happened today when I cooked this Tomato tenga, quick but satisfying dinner, which meant an early night for us all. Well, that was the case for me a few hours ago (before I decided to share this recipe).
Tomato tenga is a very simple dish and quick to prepare, which make its prefect for mid week dinner. We eat it with plain rice, but I also like to eat is as a soup which is equally satisfying depending the mood. I used Gual Maas (scientific name: Wallagu Atu) which van be found, frozen, in Bangladeshi grocery shops. Otherwise, any white, firm-fleshed fish.
- 500g Gual maas or fish of your choice, cleaned
- 250g Cherry Tomatoes
- 100g Onion. Chopped coarsely
- 30g Garlic, chopped coarsely
- 10g Green Chillies, pierced
- 10g Coriander, chopped finely
- 2 tbsp. Vegetable oil
- 2 tsp. Salt, or to taste
- 1 tsp. Chilli powder
- 1/2 tsp. turmeric
- 625ml Freshly boiled water
- Puree the onion and garlic with 125ml of cold water, to a fine puree.
- Heat a 2 litre pot over low-medium heat and once hot, add the oil. Once the oil is hot, add the onion mixture, salt, chilli powder, turmeric and cook, covered for 5 minutes.
- Turn the heat to medium, add your tomatoes, and stir in the onion mixture for a few minutes. Now add 125ml of the boiled water, bring to a boil, then turn the heat to the lowest setting, cover the pot and cook for another 10 minutes.
- Now, add your fish and chillies and gently stir into the mixture, making sure not to break up the fish. Then add the remaining boiled water, bring to a boil, then cover and cook for a further 10 minutes over medium heat.
- Lastly, add in your coriander and turn the heat off.
- Let it rest for 15 minutes before serving.