Rui Machher Tok is a traditional Bengali dish known for its tangy and savory flavor profile. Originating from the rich culinary landscape of Bangladesh, this dish features rui fish, a staple in Bengali cuisine, cooked in a tangy tamarind sauce. The delightful combination of spices such as turmeric, cumin, and coriander, along with the sourness of tamarind, creates a unique taste that is both refreshing and satisfying. Typically served with steamed rice, Rui Machher Tok is loved for its balance of flavors and its ability to tantalize the taste buds. Its light and zesty nature make it a perfect choice for a warm, hearty meal that is both comforting and invigorating.
Rui Machher Tok
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rui Fish – 500 Grams
- Onion – 2 Piece
- Garlic – 4 Cloves
- Tamarind – 2 Tbsp
- Turmeric Powder – 1 Tsp
- Cumin Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Green Chili – 3 Piece
- Salt – 1 Tsp
- Mustard Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
30 Grams
Protein
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
Directions
Step 1
Clean the rui fish and cut it into medium-sized pieces. Marinate with salt and turmeric powder.
Step 2
Heat mustard oil in a pan. Fry the fish pieces until golden brown. Remove and set aside.
Step 3
In the same oil, add sliced onions and sauté until they turn translucent. Add garlic paste and stir well.
Step 4
Add cumin and coriander powders to the onion mixture. Stir in the tamarind paste and green chilies.
Step 5
Add water to the pan to create a sauce. Let it simmer for 5-7 minutes until slightly thickened.
Step 6
Add the fried fish pieces to the sauce. Cook for another 10 minutes on low heat to absorb the flavors. Serve hot.
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