Tomato Tenga with Aloo and Mas

This article first appeared in our First Issue from Spring 2019.

By: Oniqa Urmi


  • 3 Roma Tomatoes (diced) 
  • 1 Small Onion (chopped)
  • 3 fillets of Tilapia (or any fish of your choice, cut into cubes) 
  • 2 Potatoes  (any kind, sliced in wedges) 
  • 3 Cloves of Garlic, minced
  • Turmeric 
  • Chili Powder
  • Salt to taste
  • Vegetable Oil 
  • Chilis 

My mother’s simple, sour fish curry is one of my absolute favorites. I vividly remember coming home from school on a rainy day to find our house smelling like fried fish and tenga. I would bundle up on my couch and eat a bowl full of this curry with rice. This recipe is tangy and light but rich in flavor and is usually served at the end of larger coursed meals to refresh and to help with digestion. 


  1. Start by frying minced garlic in oil until light brown. Add in the onions, salt, and optional chilis and cook for about 5 minutes on medium to high heat. 
  2. After onions are cooked, add in a tablespoon of turmeric and a teaspoon of optional chili powder. Stir well. 
  3. Add potatoes and tomatoes. Stir well to coat them in the onions. 
  4. Add water until the tomatoes and potatoes are covered by water. Add lid to the pot and allow to simmer, stirring occasionally.  
  5. Toss the cut fish in about a half a spoonful of turmeric and chili powder and salt, to taste. 
  6. Pan fry the fish on both sides until golden brown on both sides. 
  7. Add the fish into the curry pot and fold in carefully. 
  8. Once potatoes are completely cooked, remove from stove and serve! 

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