Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, puthi macher tok (bengali fish curry). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Puthi Macher Tok (Bengali Fish Curry) is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Puthi Macher Tok (Bengali Fish Curry) is something that I’ve loved my whole life. They are 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 well mix Fry and Boil. 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 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.
The ingredients needed to make Puthi Macher Tok (Bengali Fish Curry):
- Get 200 gm Fish, cleaned and rinsed well
- Make ready 2-3 tbsp. mustard oil
- Prepare to taste salt
- Prepare 1 dry red chilli, broken into half
- Get 1/2 tsp. turmeric powder
- Prepare 1-2 green chilies, slit
- Prepare 1/2 tsp. mustard seeds
- Get 1/2-1 tsp. tamarind paste mixed in 1 cup water
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.
Steps 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 spicy version of Bengali fish curry recipe or machcher jhaal recipe is usually reserved for smaller fish such as telapia, pabda, tangra Garnish the pabda machcher jhaal with chopped coriander leaves. You can use any other fish like tangra, telapia or puti instead. This Bengali recipe is known as maacher kalia or maacher jhol and is a fish curry with potatoes dish that is popular in many Indian families. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Macher Jhol refers to fish curry in Bengali and there are countless ways fish curries can be prepared.
So that’s going to wrap this up for this exceptional food puthi macher tok (bengali fish curry) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
