Sukanya Jana Assistant Professor at CIEM.

Illish macher tok

20 minutes    nonvegetarian, quick

Instructions

  1. In a mixing bowl take the ripe tamarind and pour the water in it along with turmeric powder and mix it well and keep it aside .
  2. Clean the fishes and marinate with 1/2 tablespoon of Turmeric powder and 1 tablespoon of salt.
  3. Then take a kadai or a pan heat it and pour 4 table spoons of mustard oil in it and put the fishes into it. Fry the fishes a little until it becomes brown.After frying take the fishes into a bowl and keep it aside.
  4. Again pour 1 table spoon of mustard oil into the same kadai and add dried chilli and panch phoron. When you feel the aroma of the panch phoron then pour the tamarind water(already prepared in first step)into kadai and add sugar,salt.When it starts boiling,put the fishes into the kadai and let it be boiled for 2 to 3 minutes.
  5. Serve it with green chili specifically in lunch as a last dish.
Illish macher tok