Recipe: Perfect Sobji diye Macher Tok (Fish with Vegetable Sour Stew)

Sobji diye Macher Tok (Fish with Vegetable Sour Stew). Macher Tok is a very popular Bengali fish curry and this has turned to be interesting with the veggies. Turn off the flame and your Sobji diye Macher Tok is ready to be served now.. Fish Curry Recipe in Bengali Style, very delicious Indian Non-Veg Recipe. in this video you can see How To Cook, Rohu Fish Curry With Green Vegetables.and Very Easy To Cook, so let's start cooking this simple delicious Sobji Diye Mach-er Jhol recipe.

Dal or lentil is the second important protein for Bengalis after fish. They need to have a ladleful of any. Great recipe for Potol diye Rui Macher Jhal. You can have Sobji diye Macher Tok (Fish with Vegetable Sour Stew) using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sobji diye Macher Tok (Fish with Vegetable Sour Stew)

1. It's 6 pieces of fish including the head (I used Rohu fish).
2. It's 1 of large potato, vertically sliced.
3. It's 12-15 of flat beans, chopped.
4. You need 1 of tomato, chopped.
5. It's 5 of green chillies, slitted.
6. You need 2 of dried red chillies.
7. It's 1/2 tsp of whole spice blend (panch phoron).
8. You need 2 tsp of turmeric powder (haldi).
9. It's 1 tsp of cumin powder (jeera).
10. Prepare 1 tsp of coriander powder (dhaniya).
11. You need 1 pinch of asafoetida (hing).
12. Prepare 3/4 cup of tamarind puree (imli/tetul).
13. Prepare 3-4 tbsp of mustard oil.
14. Prepare As needed of salt (according to taste).
15. You need 3 cups of warm water.

This is an authentic bengali dish. Fishes are cooked with indian spices and adding pointed gourd to the curry enhances the taste even more. Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables. It is a quintessential Bengali style fish curry prepared with mustard paste.

Sobji diye Macher Tok (Fish with Vegetable Sour Stew) step by step

1. Rub the fish pieces, including the head, with 1 tsp turmeric powder and salt..
2. Heat oil in a pan and fry them till they turn golden yellow. Remove from the oil and keep aside..
3. 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..
4. In the same pan heat oil again and add panch phoron, dried red chillies and green chillies and allow then to splutter..
5. Now, add tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, hing and salt and stir until the tomato becomes mushy..
6. Add warm water and bring it to boil..
7. Now, add the vegetable and cover the lid. Lower the flame and cook for 5-7 minutes..
8. 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..
9. 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..
10. Turn off the flame and your Sobji diye Macher Tok is ready to be served now..

Bongs are known for their love for fish and most of us (including me) can't live without our piece of Having a plate full of boiled rice along with Shorshe Bata Diye Macher Jhal is nothing but heaven. Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Use your own cooking common sense in deciding how much of each of the ingredients to use in making this flavorful stew, since there's really no right or wrong amount. Macher jhol is a light fish or vegetable stew seasoned with ground spices like ginger, fried cumin powder, coriander, chilly and turmeric with pieces of fish and slices of vegetables. The fish stomach, or perut ikan in Malay, are extracted from fresh fish.