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Maacher Tok
Description: This Bengali style fish curry is tangy in flavour. It is mostly consumed during the summer to keep the heat away. Tamarind or raw mango is used to impart the characteristic tanginess to the dish.
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T10:02:43Z |
| dc.date.available | 2020-09-15T10:02:43Z |
| dc.description | This Bengali style fish curry is tangy in flavour. It is mostly consumed during the summer to keep the heat away. Tamarind or raw mango is used to impart the characteristic tanginess to the dish. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 197 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T10:02:43Z |
| dc.date.available | 2020-09-15T10:02:43Z |
| dc.description | This Bengali style fish curry is tangy in flavour. It is mostly consumed during the summer to keep the heat away. Tamarind or raw mango is used to impart the characteristic tanginess to the dish. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 197 |
| dc.format.medium | image |
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