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Sylheti Tangy Curry

Sylheti Tangy Curry: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: AbuSayeed, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Sylheti_Tangy_Curry.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Sylheti Tangy Curry

Photo: AbuSayeed · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 4
Difficulty: Medium

Ingredients

  • •1 kg organic tomatoes , chopped
  • •Vegetable oil (e.g. canola, sunflower, or olive oil)
  • •½ cup organic garlic , minced
  • •½ cup onion paste
  • •Salt , to taste
  • •Turmeric
  • •2 cups boiling water

Instructions

  1. 1Heat vegetable oil in a large pan.
  2. 2Add the garlic, and cook until fragrant.
  3. 3Stir in the onion paste and cook until it turns golden brown.
  4. 4Add the tomatoes and cook until they become soft and the oil begins to separate.
  5. 5Mix in turmeric and salt according to your taste.
  6. 6Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.

Camp tips

  • • Fish variation: to make a traditional non-vegetarian version of sylheti tangy curry, add local fish. The tangy and spicy tomato-based curry pairs exceptionally well with the distinct flavor of tengra fish ( batasio genus of catfish), commonly found in the sylhet region.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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