Ilish Macher Tok is a signature Bengali dish, a delectable runny fish chutney made primarily with Hilsa head and tail. This unique preparation strikes a perfect balance between sweet and tangy flavors, making it a cherished delicacy.
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Last night, I had planned to write about something other than a Bengali recipe, and I had almost finished a post. However, by dinner, my plans had changed. After all, I had enjoyed a delectable meal of rice with steamed Hilsa fish (Ilish bhapa), followed by the tangy delight of Ilish Macher Tok. This prompted a moment of self-realization - my blog was missing a recipe for this beloved Bengali dish, Ilish Macher Tok, also known as Ilish Macher Tawk.
Ilish Macher Tok; a runny chutney with Hilsa head!
It's another Bengali recipe, and needless to say, a favorite. This is a runny chutney prepared with the prized Hilsa fish, locally known as Ilish Mach. This dish is immensely popular amongst Bengalis. For the Tok or Tawk, we typically use the fish head (Muro) and the fish tail (Leja), but I also prefer to include one or two chunks of the fish itself when making Ilish Macher Tawk.
This dish is primarily made with fried fish, and we use the leftover oil from the pan to add an extra layer of flavor to the rice. There is pure joy in pairing the rich Ilish Macher Tel (Hilsa fish oil) with steaming hot rice. I'll share the details about the Ilish Macher Tel another time, as this post is dedicated to the humble yet showstopping Ilish Macher Tok.
Typical Bengali Meal Structure
Now, we prefer to have chutney, tok, or ambol just before dessert, rather than throughout the meal. With an abundance of Ilish Mach (Hilsa fish) available in Kolkata, we fish-loving Bengalis are making the most of this silver delicacy while cooking. I, for one, am certainly taking full advantage of it.
Bengali meals typically follow a structured pattern, which is important to understand when enjoying dishes like Tok Chutney. The meal often begins with a bitter appetizer like Shukto or Chorchori, followed by lentils (dal) and side dishes such as potato and cauliflower (Aloo Phulkopir Dalna) or Muri Ghonto. Next come the main courses - fish, meat, or vegetable curries. Serving as a palate cleanser at the end of the meal, Chutney, Tok, or Ambol is relished alongside rice. The meal is usually capped off with a sweet dessert.
Ilish Macher Tok
Ilish Macher Tok, a tangy tamarind-based fish chutney made with the prized hilsa fish, follows this traditional Bengali meal structure. Essentially a runny, sweet and sour fish soup, Ilish Macher Tok is a delightful way to utilize the flavorful fish head and tail, just like in other beloved dishes like Ilish Macher Shukto, Bhangachora Shukto, Muri Ghonto, Kanta Chorchori, and Macher Matha diye Dal.
The recipe requires a few simple ingredients in addition to the chunks of Hilsa fish. The tempering includes Bengali five-spice blend or Panch phoron, along with dried red chilies. Tamarind paste is used as a souring element. In my household, this dish is traditionally made with jaggery or gur, although sugar can be used as a substitute. However, jaggery lends an extra depth of flavor and earthy aroma to the dish. Finally, I do not use the smaller Khoka Ilish or baby fish in this preparation.
Here's how you make Ilish Macher Tok!
Recipe Card
Ilish Macher Tok aka Ilish Macher Tawk
Ilish Macher Tok is a signature Bengali style runny Fish Chutney prepared with mainly Hilsa Head and tail. This dish is characterized by the balance of sweet and sour flavors.
Ingredients
- 3 Hilsa Chunk mainly head and tail
- 2 Tbsp. Tamarind Paste
- 100 g Jaggery
- ½ Tsp. Bengali Five Spices/ Panchphoron
- 2 Dry Red Chili
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
Instructions
- Wash Hilsa chunks.
- Cut the Fish head into halves and make a few slits on the tail.
- Marinade with Turmeric Powder and Salt.
- Mix tamarind paste with one cup of boiling water and leave the mixture for 10 minutes.
- Using a strainer separate the fibers and keep the tamarind water aside.
- Now heat Oil in a Pan and fry fish chunks from both sides.
- Strain from oil and keep aside.
- Temper remaining Oil with Bengali Five Spices and Red Chili.
- Add Tamarind water followed by 2 Cups of water.
- Add Jaggery and salt to taste and bring it to boil.
- Once boiling starts, add fried fish chunks and cook for 5 minutes by covering the pan with a lid.
- This dish should have sufficient liquid at the end. Hence, adjust the water as much as required.
- Switch off the flame and wait till the Ilish Macher Tok comes to room temperature.
- You may fridge it or can serve it at room temperature with steamed rice at the end of the meal.
Notes
- This dish is mainly prepared with the head and tail of Hilsa fish, however, I at times add one or two pieces from the mid portion of the fish. This is completely optional.
- I have used around 200g of fish.
- In my family, I have always seen the Ilish macher tok cooked with Jaggery instead of Sugar. You may use an equal quantity of sugar as well. However, I prefer using Jaggery for the earthy Flavor.
Bengali Five spices are available in departmental stores.
Nutrition
Related Hilsa Fish Recipes
Chutney/ Ambol/ Tok recipes from Debjanir Rannaghar apart from Ilish Macher Tok
- Kacha Aamer Ambol | Runny Bengali Mango Soup | Amer Tawk
- Tomato Amsotto Khejur er Chutney
- Gur diye Topa Kul ar Tometor Chatni; it is all about chetey chetey Khawa…..
- Kuler Achaar | Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar
- Kerala Chemmeen Achar aka Kerala Style Prawn Pickle
- Lal Mirch Ka Benarasi Achar
- Kancha Aamer Chutney
Have you tried the Ilish Macher Tok Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Similarly, on Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Sanjay Paul says
Wow that's great