Macher Tok
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Macher Tok is a refreshing and tangy sour fish soup from the village kitchens of Bengal, traditionally served at the end of a heavy meal. It features small river fish like Mourala or Puthi, simmered in a thin broth made with raw mango, tamarind, or jujube (Kul). The sourness is balanced with a touch of jaggery and the sharp aroma of black mustard seeds. It represents the lightness of Bengali summer dining, designed to aid digestion and provide a cooling effect. Serve it slightly cold or at room temperature with a small portion of rice for a signature palate-cleansing experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Using small river fish is the absolute secret to achieving the traditional professional-grade flavor of Macher Tok.
- Do not over-cook the fish in the liquid specifically to prevent them from disintegrating in the magnifique sour broth.
- Adding a few drops of raw mustard oil at the end provides a professional-grade high-end magnifique pungent kick.
Nutritional Information(Per 200ml)
160 kcal
18g
8g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.