"Macher Tok" ("Mach" means "fish" and "Tok" means ""tangy") is a very popular dish of my home town ( Bardhaman). If Bardhaman is famous for two things other than "mihidana-sitabhog", that should be "posto" and "macher tok" :P. Dominant taste in this dish is,it's tanginess. But at the same time you get hot and sweet taste of it. I got this easy and traditional recipe from my mother-in-law. This is actually fish and sometimes vegetables cooked in tamarind gravy.
- Fish (preferably rohu/katla/small prawn/hilsa -5 pieces, marinate with salt and turmeric powder)
- Bori (lentil cakes)
- Panchforon (five spices- 1 pinch)
- Jaggery/ sugar (if jaggery is not available) (as per taste)
- Dry red chilli (1 or 2 pieces)
- Mustard oil
- Tamarind pulp (1 table spoon, mixed with 1 and half cup water)
- Salt (as requred),turmeric powder(1 pinch)
- Firstly deep fry the fish very well and keep separately.
- Fry bori and keep it separately.
- Heat 2 tea spoon oil in a pan. Sprinkle panchforon and dry red chilli. Let it splutter.
- Add tamarind juice, turmeric powder,salt and jaggery/sugar.
- Add the bori while boiling and cover with a lid and cook for 5 or 7 minutes in medium flame.
- Check the consistency of gravy, it will not be very thick or very watery.
- Now add the fish and cook for 2 more minutes in medium flame.
- Turn off the flame and give it some standing time.
Let it cool down and refrigerate it. Serve it room temperature with plain steamed rice.