Ilish macher tok/ Hilsa fish pickle
Ilish macher tok/ Hilsa fish pickle

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, ilish macher tok/ hilsa fish pickle. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Add jaggery and let boil to melt jaggery. Fried fish pieces deep in spicy tarmarind gravy. This is served cold or room temperature at lunch time.

Ilish macher tok/ Hilsa fish pickle is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Ilish macher tok/ Hilsa fish pickle is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have ilish macher tok/ hilsa fish pickle using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ilish macher tok/ Hilsa fish pickle:
  1. Get 1 head hilsa cut into half
  2. Take 1 tail of hilsa
  3. Take 2 any pieces
  4. Take 2 red chillies cut into half
  5. Take 1 tsp bengali panch-phoron/ Bengali 5 spices
  6. Get 2 tsp mustard oil
  7. Make ready 4-5 tsp tarmarind paste
  8. Prepare 2-3 tsp Jaggery
  9. Take As per taste Salt
  10. Take 1/4 tsp turmeric powder

From doi mach to macher tok and bhapa mach - the list goes long! One such popular dish is macher kalia - a special sweet and spicy fish curry that is a must in any celebratory feast menu. It is said that this macher kalia is a modified Bengali version of the famous qalia of the Mughal cuisine. Kasundi can be considered as an Achar or pickle as well.

Steps to make Ilish macher tok/ Hilsa fish pickle:
  1. Heat oil in the pan and fry the pieces of fish. Keep aside fish fishes. Fry fishes in medium heat with time.
  2. In the same oil add red chillis and spices and wait for nice smell of tempering.
  3. Add salt and turmeric then add 1 and 1/2 cup boiled water and cook in high flame. Add jaggery and let boil to melt jaggery. Put fish pieces to pan. At last add turmarind paste and cook another 2 mins in medium heat.
  4. Switch off flame and keep aside for cooling. Serve cold and you can store it at least 3-4 days in refrigerator.
  5. Adjust sweet sour salty just adding the ingredients later and boil once.
  6. Note: panch phoron is 5 spices mix is like black cumin seeds, Fenugreek seeds, cumin seeds, mustard seeds, fennel seeds. All approximate equal quantity except Fenugreek seeds. As Fenugreek has bitter taste take little less than other spices.

In Bengal, it is widely prepared and used. Kasundi is flavorwise stronger than English Mustard sauce.. Macher Tok aka Ilish Maacher Tok (also known as Ilish Macher Tawk) Ilish Shukto (Also known as Macher Shukto). (Also known as Steamed Hilsa Fish) Ilish Macher Sorshe bata diye Jhal . Clean head and tail piece of Hilsa. Fry head of Ilish till it is golden brown.

So that’s going to wrap it up with this special food ilish macher tok/ hilsa fish pickle recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!