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Before you jump to Ilish macher tok/ Hilsa fish pickle recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to ilish macher tok/ hilsa fish pickle recipe. You can have ilish macher tok/ hilsa fish pickle using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Ilish macher tok/ Hilsa fish pickle:
- Prepare 1 head hilsa cut into half
- Take 1 tail of hilsa
- You need 2 any pieces
- Provide 2 red chillies cut into half
- Provide 1 tsp bengali panch-phoron/ Bengali 5 spices
- You need 2 tsp mustard oil
- Prepare 4-5 tsp tarmarind paste
- Prepare 2-3 tsp Jaggery
- Provide As per taste Salt
- You need 1/4 tsp turmeric powder
Instructions to make Ilish macher tok/ Hilsa fish pickle:
- Heat oil in the pan and fry the pieces of fish. Keep aside fish fishes. Fry fishes in medium heat with time.
- In the same oil add red chillis and spices and wait for nice smell of tempering.
- Add salt and turmeric then add 1 and 1/2 cup boiled water and cook in high flame. Add jaggery and let boil to melt jaggery. Put fish pieces to pan. At last add turmarind paste and cook another 2 mins in medium heat.
- Switch off flame and keep aside for cooling. Serve cold and you can store it at least 3-4 days in refrigerator.
- Adjust sweet sour salty just adding the ingredients later and boil once.
- Note: panch phoron is 5 spices mix is like black cumin seeds, Fenugreek seeds, cumin seeds, mustard seeds, fennel seeds. All approximate equal quantity except Fenugreek seeds. As Fenugreek has bitter taste take little less than other spices.
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