Tok (Khatta)

This is a Fish dish in tangy-sweet tomato sauce. It is cooked usually with fish head. Head of Salmon, Rui (Ruhu), Carp, Catfish or any large fish goes well. But it does not have to be with head only, you can use any fish pieces. Tok is a delicacy in some part of Bengal and Assam. It is usually served as a side dish after the main course.

Ingredients:

• 1 large fish head cut into pieces (have it cut by your fish monger) or equivalent amount of fish pieces. > washed and drained. (You can rub the fish with some lemon juice and salt before washing, it will take away any fish smell there is.
• 3 tbsp Oil
• 1 large whole Garlic > peeled and chopped
• 1 can of chopped Tomato. You can use fresh tomato but I cut corners where possible!
• 1 -2 fresh tomatoes (green or red) > Chopped
• 1 tsp Turmeric
• 2 tsp salt (to taste)
• 2 tbsp Sugar
• 1 tsp Fish seasoning
• 1 tbsp Lemon juice or of 1/2 of a lemon
• 3 cups of water (or use the empty can of tomato > 2 cans) 

Cooking:

• Fry the Garlic in hot oil until brown
• Add everything, stir and bring to boil
• Cover and turn the heat way down low
• Simmer for 20 minutes > DONE! 

Variations:

• You can use Fish eggs. canned Sardines
• You can use cooking Apple (tangy ones) or Rhubarb instead of Tomato.