Shampa’s Kitchen Punti Macher Tok Famous Bengali Small Fish Recipe Delicious Chuno Macher Recipe
What’s better than a delicious and authentic Bengali fish recipe? Today, I am thrilled to share with you my recipe for Punti Macher Tok, a famous Bengali small fish dish that’s bursting with flavor. This dish is a true representation of Bengali cuisine and is a must-try for all seafood lovers. Let’s dive into the ingredients and recipe to recreate this mouthwatering dish in your own kitchen.
Ingredients:
– 250g Punti Mach (small fish)
– 1 onion, finely chopped
– 2-3 green chilies, sliced
– 1 teaspoon turmeric powder
– 1 tablespoon mustard oil
– 1 teaspoon panch phoron (Bengali five-spice blend)
– 1 teaspoon sugar
– Salt to taste
– 1 cup water
– Chopped coriander leaves for garnish
Recipes:
1. Begin by cleaning the Punti Mach and removing the scales. Rinse the fish thoroughly under cold water and pat dry with paper towels.
2. In a bowl, mix the fish with turmeric powder and salt, ensuring that each piece is coated evenly. Let it marinate for 10 minutes.
3. Heat mustard oil in a pan over medium heat. Once the oil is hot, add the panch phoron and let it splutter.
4. Add the finely chopped onion and sliced green chilies to the pan and sauté until the onions turn golden brown.
5. Carefully add the marinated Punti Mach to the pan and fry until they are golden and crispy.
6. Once the fish is fried, add water to the pan along with sugar and salt to taste. Cover the pan and cook for 5-7 minutes until the gravy thickens and the fish is cooked through.
7. Garnish with chopped coriander leaves and serve hot with steamed rice.
This Punti Macher Tok recipe is a delightful blend of spices and flavors that will leave your taste buds craving for more. Whether you’re a seafood enthusiast or looking to explore Bengali cuisine, this recipe is a must-try for anyone who loves delicious and authentic flavors. Try it out and let me know how you like it!