Name: Sobji diye Macher Tok (Fish with Vegetables and Sour Stew) recipe by Deepsikha Chakraborty at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Rohu fish (Bengali cut) 6 pieces; Large potato 1 no. (vertically sliced); Flat beans 12-15 nos. (chopped); Tomato 1 no. (chopped); Green chilli 5 nos. (slitted); Dried red chilli 2 nos.; Whole spice blend (panch phoron) 1/2 teaspoon; Turmeric powder 1.5 teaspoon; Cumin powder 1 teaspoon; Coriander powder 1 teaspoon; Hing 1 pinch; Tamarind puree 1/2 cup; Mustard oil 3/4 tablespoon; Salt, according to taste; Warm water 3 cup

ABOUT Sobji diye Macher Tok (Fish with Vegetables and Sour Stew) RECIPE

Bengalis are comfortable with fish, any day, any time. Fish is an everyday dish for me. Fish stews are light to stomach, flavourful and are ultimate comfort food. Since, I cook fish almost everyday, I keep on experimenting with the dishes. This is a bit experimental dish that I tried out today. Though, Macher Tok is nothing new for Bengalis, infact, it’s a very famous Bengali style fish curry. While making macher tok, what is mostly used is amchur and the preparation is usually without vegetables. My Mom makes awesome macher tok and yes, she does it without using any vegetable. But, what I did today is quite interesting and random – and the end result is amazing! I picked whatever available in the fridge, only the fish is freshly bought from local store. I believe, cooking should be flexible – there should be no hard and fast rule in cooking. Your experiments make you a cook and not just going by the recipe rule books.

Ingredients Serving: 3

Rohu fish (Bengali cut) 6 pieces
Large potato 1 no. (vertically sliced)
Flat beans 12-15 nos. (chopped)
Tomato 1 no. (chopped)
Green chilli 5 nos. (slitted)
Dried red chilli 2 nos.
Whole spice blend (panch phoron) 1/2 teaspoon
Turmeric powder 1.5 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Hing 1 pinch
Tamarind puree 1/2 cup
Mustard oil 3/4 tablespoon
Salt, according to taste
Warm water 3 cup

Instructions

Rub the fish pieces including the head with 1/2 teaspoon turmeric powder and salt.
Heat oil in a pan and fry them till they turn golden yellow. Remove from the oil and keep aside.
Heat oil again and shallow fry the potato and flat beans together adding little 1/2 teaspoon turmeric powder and salt. Once the vegetable are little soft, remove from the pan and keep aside.
In the same pan heat oil again and add panch phoron, dried red chillies and green chillies and allow then to splutter.
Now, add tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, hing and salt and stir until the tomato becomes mushy.
Add warm water and bring it to boil.
Now, add the vegetable and cover the lid. Lower the flame and cook for 5-7 minutes.
Open the lid and add the fish. Give it a quick mix and cover the lid again. Lower the flame and cook for 10 minutes or until the fish gets well cooked.
Check the consistency of the gravy. It should be a runny gravy. If you find that you gravy has thickened, add some warm water and cook for another 5-7 minutes.
Turn off the flame and your Sobji diye Macher Tok is ready to be served now.

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