“Morola Macher Tok / Anchovy with tamarind” is a tangy fish curry made with tamarind. Tok is a special cuisine of West Bengal which is generally prepared in summer as it helps to beat the summer heat. It is an authentic recipe of Bengal which is being transferred from grandmother to their next generation.
This is a very common household recipe which is almost prepared every day because the ingredients required to prepare the dish are not expensive.. It is generally served at the end of lunch or dinner. It is a very delicious dish and easy to cook.
Benefits of the dish:–
Morola / Anchovy fish are tiny fish which are rich in omega-3 fatty acids. It helps in reducing the levels of triglycerides and cholesterol in the blood. It is an excellent source of protein and other nutrients.
Tamarinds have antioxidant and anti-inflammatory properties. It helps in quick digestion of food. It also helps in controlling blood pressure and heart rate. It amazingly helps in reducing weight. It is an excellent source of Vitamin-C which helps in boosting our immunity system.
Approximate cost of the dish:-
1kg Morola Macher- Rs 140- Rs 250
1kg tamarind – Rs 80 – Rs 200
Time required:- 30 mins.
Course:- After Lunch/Dinner
Can be served with:- This is served at end of lunch / dinner. It can be eaten with rice or with fried papad.
Ingredients :- 1. Morola Fish – 400gm 2. Tamarind pulp – 01 cup 3. Turmeric powder – 01 tsp 4. Salt and Sugar – as per taste 5. Mustard oilFor tempering 6. Black mustard seeds – 01 tsp 7. Dry red chili – 02
Direction for the recipe:-
Cut the fish properly. Remove its tail fin, gill plate, gills and intestines from its belly. Proper cleaning of fish is very much important. Then wash it properly.
Marinate the washed fish with turmeric and salt.
Heat oil in kadai / pan and prepare the tamarind pulp. Make the pulp little thick by mixing water in tamarind and remove the skin and seeds from it. .
Fry the fish in small batches for 02-03 mins. As it is a delicate fish, it becomes hard if deep fried. So, don’t deep fry it.
Remove the fried fish from the kadai/pan and keep it aside.
In the same oil, add mustard seeds and red chilies.
When mustard seeds start cracking, add the tamarind pulp.
Then add turmeric powder, salt and little sugar. Let it simmer for few minutes.
Lastly toss in the fried fishes and cook it for 03-04 mins. When the gravy thickness, turn off the gas oven. Your “Morola Macher Tok” is ready.
Instead of Morola fish, Puti maach and Katla or rohu fish egg can also be used.
This dish can also be prepared by Kacha/raw mango in place of tamarind. Make long slice of raw mango. In place of tamarind pulp, add mango slice. Fry it and then add water.
Taste the dish along with fried papad, you will feel heaven in your mouth.