Tengra, also known as Tengra catfish, is a freshwater fish commonly found in rivers and lakes in the region.

To make Tengra dry fish, the fish is first cleaned thoroughly and then dried in the sun or using a drying machine. Sometimes, it's also marinated with spices like turmeric, chili powder, salt, and sometimes garlic paste or other flavorings before drying.

Once dried, Tengra fish can be stored for an extended period and is often used to add flavor to various dishes. It's commonly used in traditional Bengali cuisine, where it's fried or cooked in curries. The drying process intensifies the flavor of the fish, giving it a unique taste that many people enjoy.