Mourala Macher Tok

Clean the Mourala fish thoroughly. Marinate the Mourala fish with 2g of turmeric powder and 3g of salt for 10 minutes.

Soak the Tamarind in 50g of warm Water for 10 minutes. Mash it well and strain to extract the tamarind pulp, discarding any solids.

Heat 30g of Mustard oil in a pan over medium-high heat. Once the Mustard oil is smoking, reduce heat slightly and carefully shallow-fry the marinated Mourala fish in batches until lightly golden and crisp. Remove the fried Mourala fish and set aside.