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Great recipe for Sobji diye Macher Tok (Fish with Vegetable Sour Stew). #winter Macher Tok is nothing new - it has a great place in Bengali Traditional recipes. But rwhen you punch it with a dash of vegetables, then yes, it's bit different. This is my attempt to make Macher Tok in a different.
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To get started with this recipe, we have to prepare a few components. You can have sobji diye macher tok (fish with vegetable sour stew) using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sobji diye Macher Tok (Fish with Vegetable Sour Stew):
- Get fish including the head (I used Rohu fish)
- Take large potato, vertically sliced
- Get flat beans, chopped
- Prepare tomato, chopped
- Get green chillies, slitted
- Make ready dried red chillies
- Make ready whole spice blend (panch phoron)
- Get turmeric powder (haldi)
- Get cumin powder (jeera)
- Make ready coriander powder (dhaniya)
- Prepare asafoetida (hing)
- Make ready tamarind puree (imli/tetul)
- Take mustard oil
- Prepare salt (according to taste)
- Get warm water
Now heat mustard oil in a kadai. Remove them from oil and add the cumin seeds in the remaining oil. In the mean time prepare the vegetables. Cut the potato in half in length.
Instructions to make Sobji diye Macher Tok (Fish with Vegetable Sour Stew):
- Rub the fish pieces, including the head, with 1 tsp 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 1/2 tsp 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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