Hilsa fish head in Tamarind sauce (Ilish macher mathar Tok)

Hello everybody !!!

This is the third recipe in our Hilsa fish series. If you love sweet and sour fish chutney, you can try this delicious dish.

I have used Hilsa fish head, you can even use Hilsa fish fillets.

Lets get started !!

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Preparation Time : 5 minutes

Marinate fish head with pinch of turmeric powder and salt. Fry both side of the fish heads until it become golden.

Take tamarind paste in a small bowl. Add 3 to 4 tablespoon water and make a smooth runny paste.

Cooking Time : 5 minutes

Ingredients :

  • Hilsa Fish head – 1 whole, divided into half
  • Tamarind Paste – 1 tablespoon
  • Dry red chilli – 1
  • Salt – as per taste
  • Sugar – 3 to 4 tablespoon
  • Turmeric powder – a pinch
  • Mustard Oil – 2 tablespoon

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Recipe :

  1. Heat oil in a deep bottom frying pan.
  2. When the oil heats up, add dry chilli. Wait until the chilli turns crispy.
  3. Then lower the flame. Pour the tamarind paste into the pan slowly.
  4. Add salt and sugar. Mix well.
  5. Add fish heads into the gravy.
  6. Stir occasionally. Turn sides of the fish heads so that both sides are cooked.
  7. Wait until the gravy thickens up.
  8. When everything is done, turn the flame off.

This dish tastes better if you keep it overnight and then enjoy the next day 🙂

But if you do not have the time, you can have hilsa fish in tamarind paste with rice after the dish comes to room temperature.

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