Puthi Macher Tok (Bengali Fish Curry)

Name: Puthi Macher Tok (Bengali Fish Curry)
Cuisine: Indian
Ingredients: 200 gm Fish, cleaned and rinsed well; 2-3 tbsp. mustard oil; to taste salt; 1 dry red chilli, broken into half; 1/2 tsp. turmeric powder; 1-2 green chilies, slit; 1/2 tsp. mustard seeds; 1/2-1 tsp. tamarind paste mixed in 1 cup water

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a lemony flavour. Do cook it in mustard oil for an authentic touch and flavour.

Bethica Das @kitchen_flavours

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Ingredients

200 gm Fish, cleaned and rinsed well
2-3 tbsp.mustard oil
to tastesalt
1dry red chilli, broken into half
1/2 tsp.turmeric powder
1-2green chilies, slit
1/2 tsp.mustard seeds
1/2-1 tsp.tamarind paste mixed in 1 cup water

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Steps

1

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.
2

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.
3

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.