Ilish machher tok

Debjani Chatterjee Alam’s Ilish Macher Tok is a runny, sweet-and-sour Hilsa chutney made mainly with the head and tail. Tamarind brings sourness and her chosen jaggery supplies sweetness; she places the dish with rice near the end of a Bengali meal.

The fish is washed, the head cut into halves and the tail slit before turmeric and salt season it. Supplied tamarind paste rests in boiling water, then a strainer removes its fibres and the tamarind liquid is kept for the chutney.

Mustard oil fries the fish on both sides before the pieces are lifted out. The same remaining oil is tempered with the supplied Bengali five-spice blend and dried red chillies.

The strained tamarind liquid and the main water enter the pan, followed by jaggery and salt. Once boiling begins, the fried fish returns and the pan is covered with a lid for a short cook.

The finished chutney keeps sufficient liquid, with extra water added as needed. After the heat is switched off, it cools to room temperature; this version selects the author’s room-temperature presentation with prepared steamed rice at the end of the meal.