How to Vegan Tasty Ilish macher tok/ Hilsa fish pickle

Thomas Hogan
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How to Vegan Tasty Ilish macher tok/ Hilsa fish pickle
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How to Vegan Tasty 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.

In Bangladesh they make various types of Bhortas.

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

In Bengal, it is widely prepared and used.

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

Ingredients of Ilish macher tok/ Hilsa fish pickle

  1. It’s 1 head of hilsa cut into half.

  2. It’s 1 of tail of hilsa.

  3. It’s 2 of any pieces.

  4. It’s 2 of red chillies cut into half.

  5. You need 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. You need 2-3 tsp of Jaggery.

  9. It’s of As per taste Salt.

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

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 .

This particular recipe I learnt from my mother in law.

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

Ilish macher tok/ Hilsa fish pickle step by step

  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..

This is an authentic delicate recipe can be served with.

Ilish Macher Paturi is a typical Bengali dish.

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.

Ilish Macher Korma Recipe is one of the authentic and traditional recipes of Bengal, especially during the days of Durga Puja.