Recipe: To Try At Home Puthi Macher Tok (Bengali Fish Curry)

Clifford Garcia
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Recipe: To Try At Home Puthi Macher Tok (Bengali Fish Curry)
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Recipe: To Try At Home Puthi Macher Tok (Bengali Fish Curry) Delicious, fresh and tasty.

Puthi Macher Tok (Bengali Fish Curry). Puti Maach Er Tok is a quintessential Bengali fish curry prepared a lot during peak summer time. The curry is prepared with small variety of fish and puti maach is one of the many varieties. It is served with steamed white rice.

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.

My mother hails from the Burdwan district of West Bengal and this is a special cuisine of her region.

You can cook Puthi Macher Tok (Bengali Fish Curry) using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Puthi Macher Tok (Bengali Fish Curry)

  1. Prepare 200 gm of Fish, cleaned and rinsed well.

  2. Prepare 2-3 tbsp. of mustard oil.

  3. Prepare to taste of salt.

  4. It’s 1 of dry red chilli, broken into half.

  5. It’s 1/2 tsp. of turmeric powder.

  6. It’s 1-2 of green chilies, slit.

  7. It’s 1/2 tsp. of mustard seeds.

  8. Prepare 1/2-1 tsp. of tamarind paste mixed in 1 cup water.

She wanted me to try this dish and I am glad I did.

From doi mach to macher tok and bhapa mach - the list goes long!

One such popular dish is macher kalia - a special sweet and spicy fish curry that is a must in any celebratory feast menu.

It is said that this macher kalia is a modified Bengali version of the famous qalia of the Mughal cuisine.

Puthi Macher Tok (Bengali Fish Curry) step by step

  1. 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..

  2. 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..

  3. 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..

It`s a traditional recipe and very simple and easy to prepare.

This is probably the easiest of all.

Any kind of small fish or chuno maach can be used for this recipe.

Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy.

It mainly cooks with Rahu/Rui fish.