Macher dimer bora...

Bengalis are known for their inclination towards fish. A Bengali meal is incomplete without fish in it. No part of the fish is thrown out, be it the head or the gut or the bones. Different dishes are prepared using different parts of the fish. Mach er dim or fish roe is no exception and considered a delicacy in Bengali cuisine.

Fish roe of different fishes like rohu, katla and specially ilish (hilsa) is devoured with great pleasure. There are different ways the fish roes are cooked. The most common way is to fry the fish roe along with the fish and serve hot with steamed rice. This simple way of preparing the fish roes are known as mach er dim bhaja or fried fish roes and mostly done with hilsa fish roe.

Fish roes are also mixed with onion, garlic and other spices and deep fried into fritters, these are called macher bora, which I have prepared. These fritters can be made into a curry with mustard sauce or a tangy tamarind gravy. Here I have prepared some simple fritters, where the fish roes are mixed with onion, garlic, green chilies and few other ingredients along with chickpea flour and deep fried in mustard oil. These fritters can be served as a starter or with steamed rice.

Here is the video to understand the whole process.

Things needed to make Macher dimer bora:

(Serves: 3-4)

• Fish roe (rohu or katla): 1 cup
• Onion (finely chopped): 3-4 tbsp
• Garlic (minced): 2 tsp
• Ginger (grated): 1 tsp
• Salt to taste
• Green chilies (chopped): 4-5 (or as per taste)
• Chickpea flour: 4-5 tbsp
• Mustard oil to deep fry

Steps of making Macher dimer bora:

1. In a bowl take the fish roe, and all other ingredients except the oil.

2. Mix well. The fish roes appears to be covered by a thin skin, use a fork to break it and mix well.

3. Heat oil in a pan or kadhai, when hot take dollop of the fish roe batter and fry in batches till golden brown. Serve hot.

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