Ilish Macher Tok
Ingredients:
- 4-6 pieces of ilish (hilsa) fish
- 2 tablespoons mustard oil
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/2 teaspoon nigella seeds (kalo jeera)
- 2-3 dried red chilies
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1/2 cup tamarind pulp (imli)
- 1/4 cup jaggery (gur), grated
- Coriander leaves for garnishing
Instructions:
- Wash the ilish fish pieces and pat them dry with a paper towel. Rub the fish pieces with turmeric powder and salt and keep them aside for 10-15 minutes.
- Heat the mustard oil in a frying pan or kadhai over medium heat.
- Add the fenugreek seeds, nigella seeds, and dried red chilies to the pan and fry for a few seconds until they start to release their aroma.
- Add the fish pieces to the pan and fry on both sides until they turn golden brown.
- Remove the fish pieces from the pan and keep them aside.
- Add turmeric powder, red chili powder, and salt to the pan and fry for a minute.
- Add the tamarind pulp and grated jaggery to the pan and stir well.
- Add 1/2 cup of water to the pan and bring it to a boil.
- Add the fish pieces to the pan and gently stir until the fish is well coated with the sauce.
- Cover the pan with a lid and let it simmer for about 10-15 minutes until the fish is cooked through and the sauce has thickened.
- Garnish with coriander leaves and serve hot with steamed rice.
Enjoy your delicious Ilish Macher Tok!