A delicacy from Bengal, Ilish Macher Dim-er Tok is a unique, tangy, and flavorful dish made with Hilsa roe (fish eggs), showcasing the rich culinary heritage of the Sundarbans. This dish combines the luxurious taste of Ilish maachh (Hilsa fish) with a tangy tamarind-infused gravy, making it an irresistible delight for seafood lovers.
π Ingredients
πΉ Hilsa Roe (Ilish Macher Dim) β 200g πΉ Mustard Oil β 4 tbsp πΉ Tamarind Pulp β 2 tbsp (soaked in warm water) πΉ Turmeric Powder β Β½ tsp πΉ Red Chili Powder β Β½ tsp πΉ Sugar β 1 tbsp πΉ Salt β As per taste πΉ Panch Phoron (Bengali Five-Spice Mix) β Β½ tsp πΉ Dried Red Chilies β 2 pcs πΉ Water β 1 cup
π¨βπ³ Cooking Process
π₯ Step 1: Preparing the Hilsa Roe
1οΈβ£ Wash the Hilsa roe gently and pat dry. 2οΈβ£ Marinate with a pinch of turmeric powder and salt; set aside for 10 minutes.
π³ Step 2: Frying the Roe
1οΈβ£ Heat mustard oil in a pan until it reaches a smoking point, then lower the heat. 2οΈβ£ Gently fry the Hilsa roe until golden brown on both sides. Remove and set aside.
1οΈβ£ Gently place the fried Hilsa roe into the tangy gravy. 2οΈβ£ Let it simmer for another 5 minutes until the flavors blend beautifully. 3οΈβ£ Adjust seasoning as needed and turn off the heat.
π½οΈ Serving Suggestions
πΉ Serve hot with steamed rice for an authentic Bengali experience. πΉ Garnish with fresh coriander leaves (optional). πΉ Pair with a glass of chilled aam panna or a light mustard-based side dish.
π Footnote & Reference
This dish is a star attraction at the Sundarban Hilsa Festival, where visitors indulge in a variety of Hilsa delicacies while exploring the Sundarbansβ breathtaking beauty. Donβt miss the Sundarban Ilish Utsav for an unforgettable culinary adventure! π½οΈπβ¨