Bangladeshi classic sour fish curry using Boroi, also known as Jujube, one of the popular fruits in Bangladesh. Jujube can be eaten fresh too. For this recipe I have used sun dried Jujube and made this delicious sour curry using Bangladeshi Ayre fish. Tenga curry is perfect for summer days and I am sure you will find my step by step recipe very easy to follow.
Wash and soak the Boroi, also known as Jujube, for 30-60 minutes in cold water.
I used Bangladeshi Ayre fish, which is one of my favourite fishes. I cut the fish in 14 small pieces, a bit smaller then the usual fish curry size.
Wash the fish with lukewarm water a few times, add about 1 Tsp of salt and rub it into the fish. Wash the fish again a good few times and drain fully.
Place the fish in a clean bowl and add:
A Pinch of salt
Chilli powder 1/4 Tsp
Tumeric powder 1/4 Tsp
1 Tsp of oil
If you do not like using fried fish then you can skip the step of frying the fish.
Mix this in with a spoon.
In a good quality pan add a little amount of oil to lightly fry the fish.
Once you add in the oil, put the gas up and make sure the oil is very hot before you add in the fish pieces.
Fry on high heat for a few minutes until the bottom is nice and light golden.
Once the bottom looks done, put the gas down and turn them over.
Put the gas up again and fry the pieces until the other sides are nice and golden.
Once done, turn the heat off and keep aside.
In a different pot add 4 tablespoons of oil, you can start this whilst the fish is frying.
If you start this stage after frying the fish then you can use some of the oil from the other pan.
Add the chopped garlic.
Mix this in and let this turn light golden.
Add in the onions- I used grated onions. You can use chopped onions. Cook this until soft then mash the onions a bit before adding in the spices.
Mix and cook this under low heat for 5 minutes, stir at times.
Add in the spices.
Tumeric powder 1/2 Teaspoon
Chilli powder 1/3 Teaspoon
Mix this in.
Optional:
I added coriander powder and a bit of cumin powder too.
The spices will become very dry so add a tiny amount of hot boiled water to prevent it from burning.
Mix and cook the spices for 10-12 minutes, stir often and add a bit more water again if it becomes too dry.
While cooking the spices, add some coriander and mix it in. Keep some more reserved to use at the end too.
Add the Boroi (Jujube).
Put the gas up and mix it in.
Put the gas down and let this cook for 8-10 minutes. Stir at times, if the base becomes too dry then add some hot boiled water. I added a little amount of water at this stage.
Add in the fried fish pieces.
If you're using raw fish then add this in at this stage too.
Give this a gentle stir without breaking the fish.
For fried fish:
Let the fish cook on medium heat for 5 minutes. Gently shake the pan if you need to instead of stirring.
Raw fish:
Cook on high heat until all the excess water comes out. For raw fish this stage will be a bit longer. Stir gently if you need to or gently hold the handle of the pot and shake it. Once all the excess water comes out, let this cook on medium-low heat until the fish looks done- as a guide this will be about 15-20 minutes.
After you have added the fried fish, cook for five minutes and follow this step. Add hot boiled water (shira) depending on the consistency you would like it to be.
Raw Fish:
Follow these steps too once your fish looks done.
Let this boil on high heat for 5-6 minutes, you can also check the salt now and adjust if required.
Towards the end of the recommended cooking time, you can add some more fresh coriander too, let this cook and turn the heat off.
Serve hot with plain white rice. Enjoy!
Ingredients
Directions
Wash and soak the Boroi, also known as Jujube, for 30-60 minutes in cold water.
I used Bangladeshi Ayre fish, which is one of my favourite fishes. I cut the fish in 14 small pieces, a bit smaller then the usual fish curry size.
Wash the fish with lukewarm water a few times, add about 1 Tsp of salt and rub it into the fish. Wash the fish again a good few times and drain fully.
Place the fish in a clean bowl and add:
A Pinch of salt
Chilli powder 1/4 Tsp
Tumeric powder 1/4 Tsp
1 Tsp of oil
If you do not like using fried fish then you can skip the step of frying the fish.
Mix this in with a spoon.
In a good quality pan add a little amount of oil to lightly fry the fish.
Once you add in the oil, put the gas up and make sure the oil is very hot before you add in the fish pieces.
Fry on high heat for a few minutes until the bottom is nice and light golden.
Once the bottom looks done, put the gas down and turn them over.
Put the gas up again and fry the pieces until the other sides are nice and golden.
Once done, turn the heat off and keep aside.
In a different pot add 4 tablespoons of oil, you can start this whilst the fish is frying.
If you start this stage after frying the fish then you can use some of the oil from the other pan.
Add the chopped garlic.
Mix this in and let this turn light golden.
Add in the onions- I used grated onions. You can use chopped onions. Cook this until soft then mash the onions a bit before adding in the spices.
Mix and cook this under low heat for 5 minutes, stir at times.
Add in the spices.
Tumeric powder 1/2 Teaspoon
Chilli powder 1/3 Teaspoon
Mix this in.
Optional:
I added coriander powder and a bit of cumin powder too.
The spices will become very dry so add a tiny amount of hot boiled water to prevent it from burning.
Mix and cook the spices for 10-12 minutes, stir often and add a bit more water again if it becomes too dry.
While cooking the spices, add some coriander and mix it in. Keep some more reserved to use at the end too.
Add the Boroi (Jujube).
Put the gas up and mix it in.
Put the gas down and let this cook for 8-10 minutes. Stir at times, if the base becomes too dry then add some hot boiled water. I added a little amount of water at this stage.
Add in the fried fish pieces.
If you're using raw fish then add this in at this stage too.
Give this a gentle stir without breaking the fish.
For fried fish:
Let the fish cook on medium heat for 5 minutes. Gently shake the pan if you need to instead of stirring.
Raw fish:
Cook on high heat until all the excess water comes out. For raw fish this stage will be a bit longer. Stir gently if you need to or gently hold the handle of the pot and shake it. Once all the excess water comes out, let this cook on medium-low heat until the fish looks done- as a guide this will be about 15-20 minutes.
After you have added the fried fish, cook for five minutes and follow this step. Add hot boiled water (shira) depending on the consistency you would like it to be.
Raw Fish:
Follow these steps too once your fish looks done.
Let this boil on high heat for 5-6 minutes, you can also check the salt now and adjust if required.
Towards the end of the recommended cooking time, you can add some more fresh coriander too, let this cook and turn the heat off.
Serve hot with plain white rice. Enjoy!
