Chanda Machher Tok
Chanda machher tok turns small fish into a tangy Bengali curry with tamarind or green mango, mustard oil, turmeric, and a touch of sugar. The broth is light, sour, and refreshing after richer dishes.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season fish with salt and turmeric, then fry briefly and set aside.
Bloom mustard seeds or panch phoron with dried red chiles in mustard oil.
Add water, tamarind or green mango, sugar, and salt, then simmer into a sour broth.
Return the fish and cook gently until the flavors mingle.
Serve warm or just cooled, with the tok broth spooned over rice.
π· Perfect Pairings
Complete your meal with these
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