How to make begun diye macher tok
Macher Tok is a famous sour fish curry from many parts of West Bengal like Burdwan, Mursidabad, purulia. In my childhood my mother used to make this dish almost daily as there was no scarcity of fishes in varieties and quantities also, in my village in Murshidabad district. The marinated and fried fishes are simmered in a thin stew made with tamarind and sometimes added with brinjal finished in a warm, spicy, ginger flavored sauce and this is How to make begun diye macher tok/soured fish curry with brinjal/fish picle.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 2 Persons
Ingredients
- Rohu fish chunks (I choose head and tail pieces, normally these are preferred in tok, you can take any pieces and any fish like katla,ilish)
- Brinjal-Half of a medium size and cut into medium 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 teaspoon(including frying the fish chunks)
How to make begun diye macher tok
- First, wash and rub the fish chunks with salt and turmeric powder.
- Take a hard-bottomed pan, heat oil in high flame and fry the fish chunks and keep aside.
- In the same oil put panchphoron and red chili for tempering
- As they splutter and sizzle add the brinjal rubbed with turmeric powder and cook for 3-4 minutes.
- Now add the tamarind water and salt and allow it to cook for 5 minutes after adding turmeric powder and red chili powder as brinjals are taking very less time to boil.
- Add the fish chunks and mix it well and cook for another 3-4 minutes to set it properly.
- Turn off the oven and let it set for 10- 15 minutes.
- You can serve now as well as after 8-12 hours also with rice and dal.
