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Ilish Macher Tok

Sweet and sour hilsa tail in tamarind and jaggery — the palate-cleansing last course of a Bengali hilsa feast.

Ingredients

• 4 hilsa tail pieces
• 2 tbsp tamarind pulp
• 2 tbsp jaggery (gur)
• ½ tsp black mustard seeds
• 2 dry red chillies
• ½ tsp turmeric powder
• 3 tbsp mustard oil
• salt to taste

Method

1. Rub the hilsa with salt and turmeric and fry lightly in mustard oil. Keep aside.
2. Crackle mustard seeds and dry red chillies in the same oil.
3. Add the tamarind pulp mixed in 1½ cups water. Bring to a boil.
4. Stir in jaggery and salt, simmer 5 minutes.
5. Add the fish and simmer 5 minutes more till the tok thickens slightly.
6. Serve at room temperature at the end of the meal.

Tip: Taste and balance — the tok should be clearly sour first, sweet second.