Home Food Puti Maacher Tok: The tangy fish stew that you must taste

Puti Maacher Tok: The tangy fish stew that you must taste

Puti Maacher Tok is a tangy small freshwater fish curry that is quintessential in every Bengali household. This simple fish stew is typically prepared in peak summer months to ward off the summer heat.

September 15, 2021: Any type of maacher jhol, no matter how complicated or easy to cook is a sheer delicacy. Fish which is a readily available meat has perhaps been developed by human civilisation into a delicacy in more ways than any other. While there are many varieties of fishes, and innumerable variety of dishes that can be developed using them, this Puti Maacher Tok needs a special mention for its simplicity yet unmatched taste.

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Bengali Puti Maacher Tok: Easy summer go-to meal

The state of Bengal absolutely adores a good fish jhol and it is no secret that fishes are not just nutritious but also easy to digest. A hot summer afternoon makes you want to eat to full, some rice, some spice and a lot of sleep. This Puti Maacher dish is a dream come true for summer due to its effortless making and the tangy taste that makes it all smooth and delicious.

Puti Maach is a kind of small freshwater fish, (Maach means fish in Bengali) and Tok means tangy. Cooked in a tamarind-based gravy, this fish recipe is best relished with plain steamed rice.

It is light on the stomach as hardly any spices go into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a lemony flavour. Try this easy recipe and have a good afternoon rest.

Image: YouTube

Ingredients required for Puti Maacher Tok

  • 200 gm puti fish, cleaned and rinsed well
  • 2-3 tbsp mustard oil
  • Salt, to taste
  • 1 dry red chilli, broken into half
  • ½ tsp turmeric powder
  • 1-2 green chillis, slit
  • ½ tsp. mustard seeds
  • ½ -1 tsp. tamarind paste mixed in 1 cup water

Also Read: Recipe: A comforting, Rui Macher Aloo Potol er Jhol

Image: YouTube


  • Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp of mustard oil in a non-stick pan and fry the fish till light golden brown and crispy. Remove the fried fish and keep it aside.
  • Heat the remaining of the mustard oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish.
  • Simmer on a low to medium flame for 4-5 minutes or till the gravy is slightly reduced. Switch off the flame and serve the fish gravy with plain steamed rice.

Written by: Aankur Pradhan


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