This is a bit experimental dish that I tried out today. Though, Macher Tok is nothing new for Bengalis, infact, it’s a very famous Bengali style fish curry. While making macher tok, what is mostly used is amchur and the preparation is usually without vegetables. My Mom makes awesome macher tok and yes, she does it without using any vegetable. But, what I did today is quite interesting and random – and the end result is amazing! I picked whatever available in the fridge, only the fish is freshly bought from local store. Also, while making, I was not sure if this can make a place on my blog, but seeing the outcome I decided that it has to be here. I believe, cooking should be flexible – there should be no hard and fast rule in cooking. Your experiments make you a cook and not just going by the recipe rule books.
With that said, here I present my Sobji diye Macher Tok that I prepared today and would love to see all of you trying the same at your kitchen. This is a super easy and super tasty preparation.
- 6 large pieces of fish including the head (I used Rohu fish)
- 1 large potato, vertically sliced
- 12-15 flat beans, chopped
- 1 tomato, chopped
- 5 green chillies, slitted
- 2 dried red chillies
- 3/4 tea-spoon whole spice blend (panch phoron)
- 1 and 1/2 tea-spoon turmeric powder (haldi)
- 1 tea-spoon cumin powder (jeera)
- 1 tea-spoon coriander powder (dhaniya)
- a small pinch of hing
- 3/4 cup tamarind puree (imli/tetul)
- 3-4 table-spoon mustard oil
- salt (according to taste)
- Rub the fish pieces including the head with turmeric powder and salt.
- Heat oil in a pan and fry them till they turn golden yellow. Remove from the oil and keep aside.
- Heat oil again and shallow fry the potato and flat beans together adding little turmeric powder and salt. Once the vegetable are little soft, remove from the pan and keep aside.
- In the same pan heat oil again and add panch phoron, dried red chillies and green chillies and allow then to splutter.
- Now, add tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, hing and salt and stir until the tomato becomes mushy.
- Add 3 cups of warm water and bring it to boil.
- Now, add the vegetable and cover the lid. Lower the flame and cook for 5-7 minutes.
- Open the lid and add the fish. Give it a quick mix and cover the lid again. Lower the flame and cook for 10 minutes or until the fish gets well cooked.
- Check the consistency of the gravy. It should be a runny gravy. If you find that you gravy has thickened, add some warm water and cook for another 5-7 minutes.
- Turn off the flame and your Sobji diye Macher Tok is ready to be served now.
Serve it with hot steamed rice and do let me know how you like it by dropping a comment here.
Happy eating guys!