Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, puthi macher tok (bengali fish curry). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Puthi Macher Tok (Bengali Fish Curry) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Puthi Macher Tok (Bengali Fish Curry) is something that I’ve loved my whole life.
Great recipe for Puthi Macher Tok (Bengali Fish Curry). #meetthemeat - These small river water fish is a Bengali delicacy. Cooked in a tamarind based gravy, it is best relished with plain steamed rice. It is light on the stomach as hardly any spices goes into it.
To begin with this particular recipe, we must first prepare a few components. You can cook puthi macher tok (bengali fish curry) using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Puthi Macher Tok (Bengali Fish Curry):
- Make ready 200 gm Fish, cleaned and rinsed well
- Take 2-3 tbsp. mustard oil
- Take to taste salt
- Make ready 1 dry red chilli, broken into half
- Prepare 1/2 tsp. turmeric powder
- Get 1-2 green chilies, slit
- Get 1/2 tsp. mustard seeds
- Make ready 1/2-1 tsp. tamarind paste mixed in 1 cup water
Let me break down the name of the dish first. Macher Tok is a sour fish curry which is a bliss in the summer time in West Bengal. This recipe has been passed from my mother to me and probably from my grandma to her. My mother hails from the Burdwan district of West Bengal and this is a special cuisine of her region.
Instructions to make Puthi Macher Tok (Bengali Fish Curry):
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Drain and keep aside.
- Heat the remaining oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish.
- Simmer on a low to medium flame for 4-5 minutes or till the gravy is slightly reduced. Switch off the flame and serve with plain steamed rice.
She wanted me to try this dish and I am glad I did. From doi mach to macher tok and bhapa mach - the list goes long! One such popular dish is macher kalia - a special sweet and spicy fish curry that is a must in any celebratory feast menu. It is said that this macher kalia is a modified Bengali version of the famous qalia of the Mughal cuisine. It`s a traditional recipe and very simple and easy to prepare.
So that is going to wrap it up with this exceptional food puthi macher tok (bengali fish curry) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to puthi macher tok (bengali fish curry) cooking. Go on get cooking!
