One of the many popular fish byproducts among our Bengali circle, is the fish roe, or the fish egg, known as ‘macher dim’, in Bengali. Fish roe is delicious, though only available during certain times of the year, specifically during the monsoons. Also, not all fish roe is eaten, as far as I know, and the most popular ones are carp and Hilsa roe.
The roe of the Hilsa is tastiest, and is best enjoyed deep fried with hot steamed rice, along with the mustard oil it was fried in. The roe of both carp fishes, Rohu and Catla, are also enjoyed best in their fried state, though we often make curries with the fried roe pieces… called ‘Kalia’, a rich gravy-like dish.
Another popular way to enjoy fish eggs is the one I’m posting today. This is the first time they’ve been made this way in my kitchen, because, neither me, nor mom are very keen on touching raw fish eggs 😛 It was Dad to the rescue, and also he who fried these fritters… so, today’s recipe, a la Daddy! The fritters were had hot with rice, and batch 2 was used to make a nice hot spicy curry, that was enjoyed the next day…..
Macher Dimer Bora (Fish Roe Fritters)
- Fish roe/eggs (Rohu) – 200 gms
- Chopped garlic – 1 tbsp
- Finely chopped onion – 2
- Green chilies, finely chopped – 2 or 3
- Besan/Gram flour –
- Salt – to taste
- Turmeric – a pinch
- Mustard oil – for deep drying.
- Wash the fish roe well, and drain excess water.
- Now add all the above-mentioned ingredients, except the gram flour and salt, and mix well with your hands, ensuring the roe is mashed well and no lumps remain. (Ick! 😛 )
- Add the gram flour, salt, and mix again.
- Heat a deep-bottomed vessel with mustard oil, and let it smoke.
- Make small flat fritter shapes with your hands, and drop them carefully in the hot oil.
- Fry on medium to low flame, until fully cooked through, and golden brown on the outside (about 3 to 4 mins)
- Serve with hot rice, and choice of sides.. 🙂