Friday, March 16, 2012

"Bori diye Macher Tok" (Fish and lentil cake cooked in tamarind gravy)

"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.

  1. Fish (preferably rohu/katla/small prawn/hilsa -5 pieces, marinate with salt and turmeric powder)
  2. Bori (lentil cakes)
  3. Panchforon (five spices- 1 pinch)
  4. Jaggery/ sugar (if jaggery is not available) (as per taste)
  5. Dry red chilli (1 or 2 pieces)
  6. Mustard oil
  7. Tamarind pulp (1 table spoon, mixed with 1 and half cup water)
  8. Salt (as requred),turmeric powder(1 pinch)

  1. Firstly deep fry the fish very well and keep separately.
  2. Fry bori and keep it separately.
  3. Heat 2 tea spoon oil in a pan. Sprinkle panchforon and dry red chilli. Let it splutter.
  4. Add tamarind juice, turmeric powder,salt and jaggery/sugar.
  5. Add the bori while boiling and cover with a lid and cook for 5 or 7 minutes in medium flame.
  6. Check the consistency of gravy, it will not be very thick or very watery.
  7. Now add the fish and cook for 2 more minutes in medium flame.
  8. 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.

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