Ilish Macher Tok is a traditional Bengali fish curry known for its tangy and spicy flavors.
“Ilish Macher” refers to the type of fish used, which is the Hilsa fish, a popular fish in the Bengali cuisine. “Tok” means “sour”, which indicates the distinctive tangy taste of the dish.
Though tamarind is widely used, you can make this dish by using Elephant Wood Apple or kodbel as well. here is the simple recipe to follow.
Key Takeaways:
- Ilish Macher Tok is a traditional Bengali dish. This special fish curry is characterized by its tangy and spice taste.
- The dish is best served with steamed rice or pulao.
- The spiciness and sour taste of the dish is balanced by the addition of sugar or jaggery along with the tamarind or wood apple pulp.
- Ilish Bhapa or Doi Ilish can be the alternatives to this dish includes Ilish Bhapa. Other preparations of Hilsa fish using mustard or curd can also be considered.
The Ingredients:
- Ilish mach or Hilsa fish: 6 medium pieces (cut, rinsed and cleaned)
- Kotbell or elephant wood apple: 1 piece
- Black mustard seeds: ½ tbsp
- Dry red chili: 3 pieces
- Kashmiri red chili powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Mustard oil: 4 tbsp
- Salt: as per taste
- Sugar: 1 tbsp
How to Make Ilish Macher Tok (Step by Step Images)?
Preparing the Wood Apple
1. Start by breaking the elephant wood apple fruit with a rolling pin and scoop out the pulp from inside. Collect the pulp in a bowl.
2. Now, smash the pulp with a spoon and soak it in water for 10 minutes. After that, strain the pulp using a strainer.
3. Take a strainer and a clean bowl. Smash the soaked wood apple pulp with a spoon and strain it through a strainer. This will help you extract the fresh juice of the wood apple without any seeds or fibers.
Marinating the Fish
4. Marinate the Hilsa fish pieces with turmeric powder and salt. Add ½ tbsp salt and a little less than ½ tbsp turmeric powder. Mix well and set it aside for 5 minutes.
Cooking
5. Heat a wok and add 4 tbsp mustard oil to it. Let the oil become hot.
6. Once the oil is hot, add the Hilsa fish pieces. Fry them lightly, making sure not to overcook.
7. Fry both sides of the fish pieces by flipping them.
8. Take out the fried Hilsa fish pieces and place them on a plate.
9. Add the whole spices, black mustard seeds, and dried red chili to the same oil. Sauté them lightly, keeping the flame low.
10. Add turmeric powder and a little bit of water to the oil. Sauté it lightly.
11. When it starts simmering, add Kashmiri red chili powder to enhance the color. Sauté it for few seconds.
12. Once the raw smell of turmeric powder disappears, add the sour wood apple pulp juice. Mix all the ingredients well.
Expert tips: This dish can be prepared with either tamarind or wood apple.
13. Add water to achieve your preferred gravy consistency. I have added a total of 1 and ½ cups here.
14. Add ½ tbsp salt and let it boil.
15. When the gravy starts to boil, add the fried Hilsa fish pieces. Cover the wok with a lid and keep the flame medium to high.
16. After some time, open the lid. The dish is almost ready.
17. Add sugar and a little more salt. Flip the fish pieces to ensure both sides are cooked equally. Increase the heat on the gas stove.
18. The preparation is now ready. Turn off the flame and transfer Ilish Macher Tok to a serving bowl. Serve it with steamed Basmati rice or Bengali pulao.
Recipe Card:
Ilish Macher Tok
Ingredients
- 600 grams Hilsa fish (cut into 6 pieces and cleaned)
- 1 piece Elephant wood apple
- ½ tablespoon Black mustard seed
- 3 pieces Dry red chili
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Sugar
- 4 tablespoons Mustard oil
- Salt as per taste
Instructions
- Start by breaking the elephant wood apple fruit with a rolling pin and scoop out the pulp from inside. Collect the pulp in a bowl.
- Now, smash the pulp with a spoon and soak it in water for 10 minutes. After that, strain the pulp using a strainer.
- Take a strainer and a clean bowl. Smash the soaked wood apple pulp with a spoon and strain it through a strainer. This will help you extract the fresh juice of the wood apple without any seeds or fibers.
- Marinate the Hilsa fish pieces with turmeric powder and salt. Add ½ tbsp salt and a little less than ½ tbsp turmeric powder. Mix well and set it aside for 5 minutes.
- Heat a wok and add 4 tbsp mustard oil to it. Let the oil become hot.
- Once the oil is hot, add the Hilsa fish pieces. Fry them lightly, making sure not to overcook.
- Fry both sides of the fish pieces by flipping them.
- Take out the fried Hilsa fish pieces and place them on a plate.
- Add the whole spices, black mustard seeds, and dried red chili to the same oil. Sauté them lightly, keeping the flame low.
- Add turmeric powder and a little bit of water to the oil. Sauté it lightly.
- When it starts simmering, add Kashmiri red chili powder to enhance the color. Sauté it for few seconds.
- Once the raw smell of turmeric powder disappears, add the sour wood apple pulp juice. Mix all the ingredients well.Expert tips: This dish can be prepared with either tamarind or wood apple.
- Add water to achieve your preferred gravy consistency. I have added a total of 1 and ½ cups here.
- Add ½ tbsp salt and let it boil.
- When the gravy starts to boil, add the fried Hilsa fish pieces. Cover the wok with a lid and keep the flame medium to high.
- After some time, open the lid. The dish is almost ready.
- Add sugar and a little more salt. Flip the fish pieces to ensure both sides are cooked equally. Increase the heat on the gas stove.
- The preparation is now ready. Turn off the flame and transfer Ilish Macher Tok to a serving bowl. Serve it with steamed Basmati rice or Bengali pulao.
