🍲 Ilish Macher Tok – Sour Hilsa Fish Curry Recipe
🍽️ Ingredients:
- 🐟 Hilsa fish (Ilish) – 500 grams (cut into steak pieces)
- 🥭 Raw Mango – 1 medium-sized, peeled & sliced
- 🧂 Salt – as per taste
- 🌶️ Green chilies – 3-4 slit
- 🥄 Mustard oil – 4 tablespoons
- 🌱 Panch phoron (Bengali five-spice mix) – 1 teaspoon
- 🍯 Sugar – 1 tablespoon (adjust according to taste)
- 🌶️ Turmeric powder – 1 teaspoon
- 💧 Water – 2 cups (approx.)
👩🍳 Cooking Process:
Step 1: Marination
- Clean the Hilsa fish pieces thoroughly.
- Marinate the fish steaks with a pinch of turmeric powder and salt.
- Keep aside for about 15 minutes.
Step 2: Frying Fish
- Heat mustard oil in a deep-bottomed pan until it smokes slightly.
- Gently fry the marinated fish steaks for about 2 minutes on each side till golden.
- Remove and keep aside.
Step 3: Preparing Curry Base
- In the same oil, add Panch phoron and allow it to splutter.
- Add sliced raw mango pieces and sauté for 2-3 minutes.
- Mix turmeric powder and salt; cook until the mango pieces soften slightly.
Step 4: Making Sour Curry
- Add water and bring it to boil.
- Add sugar and slit green chilies.
- Let it simmer for 5 minutes, allowing flavors to infuse.
Step 5: Finalizing Dish
- Carefully add fried Hilsa pieces into the curry.
- Cook on low flame for another 5-7 minutes, allowing the fish to absorb the flavors.
- Adjust salt and sweetness as per your preference.
Step 6: Serve
- Turn off heat and allow the curry to rest for a few minutes.
- Serve warm with steamed rice.
📝 Chef’s Special Tips:
- Always fry Hilsa lightly, as over-frying reduces its delicate flavors.
- Adjust the amount of raw mango and sugar according to your desired sourness.
📌 Reference & Credit:
Explore more delicacies and celebrate the rich culinary heritage of Hilsa at the upcoming Sundarban Hilsa festival (Sundarban ilish utsav), a delightful tribute to Bengal’s beloved fish.