Shol Macher Tok Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric powder and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add mustard oil and temper with fenugreek seeds, dry red chilies, and bay leaves.
• STEP 4.Add ginger paste, green chilies, and turmeric powder. Cook until the raw smell disappears.
• STEP 5.Add tamarind pulp, mustard paste, salt, and sugar. Cook for a few minutes.
• STEP 6.Add water and bring the gravy to a boil. Add the fried fish and simmer for 5-7 minutes.
• STEP 7.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to enhance the flavor.
• Adjust the amount of tamarind pulp and mustard paste according to your taste preference.
• You can add a pinch of sugar to balance the tanginess of the tamarind.
• Do not overcook the fish as it may become mushy.

Storage and Serving

• Shol Macher Tok is best served hot with steamed rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.