Macher Tok/Sour Fish Curry

Macher Tok belongs to West Bengal cuisine that our family never made. This is similar to Assamese counterpart Masor Tenga. We grew up eating simple traditional food that belonged to my parent's native land Noyakhali, in erstwhile East Bengal, now Bangladesh. There is a slight difference between two Bengal's food culture and each side has its own unique ways preparing the food. Tamarind in this recipe is very exotic and drool worthy. Every household makes it differently. This is my close friend's family recipe and I prepare exactly that way. 

My friend talked about this fish preparation many times, but I wasn't that sure whether I would like tamarind in the fish curry. Finally when I made it using her method it tasted really incredible. I loved its tangyness, spiciness, with slight sweet note, the flavor of tempering spices and roasted methi seeds and asafoetida in the curry.  Any big fish stakes like grass carp can be used. Trout and tilapia are good too. It's a very easy recipe to follow and definitely a keeper.

Ingredients~

(US customary units)

6 carp fish pieces about 1 1/2 lb.

4 tbsp mustard oil 

1 bay leaf

1/4 tsp whole five spice mix 

1 pinch of asafoetida powder

1/2 tsp turmeric powder

2 dry red chilies

1 medium potato, cut into wedges

8-10 bori(sun dried white lentil dumpling)   

2 tbsp fresh tamarind paste or as needed, mixed with half cup water 

1/4 tsp hot chili powder              

3/4-1 tsp salt or to taste

1/4 tsp sugar or to taste

1/4 tsp methi lightly roasted and grounded

2 cups of Warm water

Method~

Smear the fish pieces with little turmeric powder and 1/4 tsp salt. Heat oil in a large pan lightly fry fish pieces and set aside. In the same oil fry bori until golden color and set aside. Add the bay leaf, dry red chilies and whole five spices. Once the spices start popping add the potatoes and continue sauteing for 2-3 minutes. Pour the hot water, remaining salt, chili powder, turmeric, asfoetida, bori and fish pieces. Bring it to the boil. Reduce heat to medium low and simmer for 6-8 minutes with the lid on until potatoes and bori are cooked. Then add in tamarind paste and sugar. Cook for a minute. Have a taste test and adjust the salt, sugar and sourness as needed. Serve with plain rice. 

Happy Cooking!