Recipe: at dinner Ilish macher tok/ Hilsa fish pickle

Jesse Bell
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Recipe: at dinner Ilish macher tok/ Hilsa fish pickle
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Recipe: at dinner Ilish macher tok/ Hilsa fish pickle Delicious, fresh and tasty.

Ilish macher tok/ Hilsa fish pickle. Ilish Macher Tok is a Tamarind based runny Fish Chutney prepared with Hilsa fish. More precisely it is a runny sweet and sour fish soup and certainly served with Rice. This Bengali delicacy is another example of utilizing fish-head and tail apart from the Ilish Macher Shukto , Bhangachora Shukto or Muri Ghonto or Kanta Chorchori or Macher Matha.

But, adopted by the people of Midnapore District, WB.

This is an authentic delicate recipe can be served with.

Ilish Macher Paturi is a typical Bengali dish.

You can cook Ilish macher tok/ Hilsa fish pickle using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ilish macher tok/ Hilsa fish pickle

  1. Prepare 1 head of hilsa cut into half.

  2. You need 1 of tail of hilsa.

  3. It’s 2 of any pieces.

  4. Prepare 2 of red chillies cut into half.

  5. It’s 1 tsp of bengali panch-phoron/ Bengali 5 spices.

  6. It’s 2 tsp of mustard oil.

  7. It’s 4-5 tsp of tarmarind paste.

  8. Prepare 2-3 tsp of Jaggery.

  9. Prepare of As per taste Salt.

  10. You need 1/4 tsp of turmeric powder.

In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried.

I use Pumpkin leaf because I love to eat the spice marinated leaf as well.

This dish calls for Mustard Paste, Coconut paste, Plain Curd and Mustard oil along with the chunks of Hilsa.

A fish curry (read Ilish mach) cooked with Mustard Paste, Coconut paste, Plain Curd and Mustard oil cannot go wrong..

Ilish macher tok/ Hilsa fish pickle instructions

  1. Heat oil in the pan and fry the pieces of fish. Keep aside fish fishes. Fry fishes in medium heat with time..

  2. In the same oil add red chillis and spices and wait for nice smell of tempering..

  3. Add salt and turmeric then add 1 and 1/2 cup boiled water and cook in high flame. Add jaggery and let boil to melt jaggery. Put fish pieces to pan. At last add turmarind paste and cook another 2 mins in medium heat..

  4. Switch off flame and keep aside for cooling. Serve cold and you can store it at least 3-4 days in refrigerator..

  5. Adjust sweet sour salty just adding the ingredients later and boil once..

  6. Note: panch phoron is 5 spices mix is like black cumin seeds, Fenugreek seeds, cumin seeds, mustard seeds, fennel seeds. All approximate equal quantity except Fenugreek seeds. As Fenugreek has bitter taste take little less than other spices..

Ilish Macher Tok (also known as Ilish Macher Tawk) Nona Ilish Bhorta (also known as nona ilisher bhuna) Bori Begun.

Kasundi can be considered as an Achar or pickle as well.

In Bengal, it is widely prepared and used.

Kasundi is flavorwise stronger than English Mustard sauce..

Macher Tok aka Ilish Maacher Tok (also known as Ilish Macher Tawk) Ilish Shukto (Also known as Macher Shukto). (Also known as Steamed Hilsa Fish) Ilish Macher Sorshe bata diye Jhal .