Macher tok (sour fish curry) Recipe

Cooking Directions

• STEP 1.Marinate the fish pieces with turmeric powder and salt. Keep aside for 15 minutes.
• STEP 2.Heat oil in a pan and fry the fish pieces until they are golden brown. Remove and keep aside.
• STEP 3.In the same pan, add mustard seeds, fenugreek seeds, and dry red chilies. Fry until the seeds splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add tamarind pulp, mustard paste, turmeric powder, red chili powder, and salt. Mix well.
• STEP 7.Add water and bring the gravy to a boil. Simmer for 5 minutes.
• STEP 8.Add the fried fish pieces to the gravy and cook for another 5 minutes.
• STEP 9.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• Use any firm fish like rohu, katla, or hilsa for this curry.
• Adjust the amount of tamarind pulp and mustard paste according to your taste preference.
• You can add a pinch of sugar to balance the flavors, if desired.

Storage and Serving

• Leftover macher tok can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve hot with steamed rice for a delicious meal.