how to make bata macher tok/sour fish
It is a very famous recipe in many parts of West Bengal. The marinated and fried bata (small river fish) fishes are simmered in a thin soured stew made with tamarind and may be added with brinjal finished in a warm, spicy, ginger flavored sauce and this is how to make bata macher tok/sour fish.You can also add brinjal to make it more delicious begun diye macher tok.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 2 Persons
Ingredients
- Bata fishes -8-10 pieces
- Tamarind-one inch (soaked for 10 minutes)
- panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni
- Turmeric powder-1/2 tea spoon
- red chili powder-1/2 tea spoon
- red chili-2
- salt to taste
- oil-4 tspoon(including frying the fishes)
how to make bata macher tok/sour fish
- First wash and rub the Bata fishes with salt and turmeric powder.
- Take a hard bottomed pan/kadai, heat oil in medium-high flame and fry the fishes and keep aside.
- In the same oil put panchphoron and red chili for tempering
- As they splutter and sizzle add the tamarind water and allow it to cook for 5 minutes after adding turmeric powder, red chili powder and salt.
- Add the fried bata fishes and mix it well and cook for another 2-3 minutes to set it properly.
- Turn off the flame and let it cool in room temperature for soaking the gravy properly for 10- 15 minutes.
- Your macher tok is ready.
