Simple Way to Make Award-winning Puthi Macher Tok (Bengali Fish Curry)
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Puthi Macher Tok (Bengali Fish Curry). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Puthi Macher Tok (Bengali Fish Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puthi Macher Tok (Bengali Fish Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Puthi Macher Tok (Bengali Fish Curry) using 8 ingredients and 3 steps. Here is how you can achieve it.
#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.
Ingredients and spices that need to be Take to make Puthi Macher Tok (Bengali Fish Curry):
- 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
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.
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