Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, puthi macher tok (bengali fish curry). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Puthi Macher Tok (Bengali Fish Curry) is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Puthi Macher Tok (Bengali Fish Curry) is something which I have loved my whole life. They’re nice and they look wonderful.
Punti Macher Tok Recipe Use in Punti Fish, Mustard Oil, Cassia Leaf, Red Chili, Mustard Seed, Tamarind, Salt, Turmeric Powder, Cumin Powder, Green Chili, Poppy Seed Paste, Suger and Water all Punti Macher Tok Recipe is very Healthy & Tasty. I am from Bengal and I am comfirtable in Bengali though I tried my level best to explain in hindi in my other videos. Here is Famous Bengali Style Small Fish Recipe Punti Macher Tok.
To get started with this particular recipe, we have to 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):
- Prepare 200 gm Fish, cleaned and rinsed well
- Take 2-3 tbsp. mustard oil
- Take to taste salt
- Prepare 1 dry red chilli, broken into half
- Prepare 1/2 tsp. turmeric powder
- Make ready 1-2 green chilies, slit
- Prepare 1/2 tsp. mustard seeds
- Prepare 1/2-1 tsp. tamarind paste mixed in 1 cup water
Memories of Kolkata and Macher Dimer Tok. Growing up in small suburban areas, Kolkata seemed quite scary to me. Macher Jhol means Fish (macher) in curry/gravy (jhol). It has few ingredients and they play a crucial role.
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.
The strong flavor of mustard and the hotness of The Bengali Mustard Fish calls for frying the fish steaks in mustard oil before adding to the curry. You can pan-fry like I did or deep fry the steaks. 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.
So that’s going to wrap it up with this special food puthi macher tok (bengali fish curry) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
