Ilish Macher Tok

Ilish Macher Tok


  • 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


  1. 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.
  2. Heat the mustard oil in a frying pan or kadhai over medium heat.
  3. 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.
  4. Add the fish pieces to the pan and fry on both sides until they turn golden brown.
  5. Remove the fish pieces from the pan and keep them aside.
  6. Add turmeric powder, red chili powder, and salt to the pan and fry for a minute.
  7. Add the tamarind pulp and grated jaggery to the pan and stir well.
  8. Add 1/2 cup of water to the pan and bring it to a boil.
  9. Add the fish pieces to the pan and gently stir until the fish is well coated with the sauce.
  10. 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.
  11. Garnish with coriander leaves and serve hot with steamed rice.

Enjoy your delicious Ilish Macher Tok!

Updated: 21 April 2023 — 08:31

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