Bengal is that fish loving part of India where all parts of the fish are used to make delicious dishes. Macher dimer bora which mean fritters with fish roe is one such traditional fried snacks of Bengal.
Roe is the fully ripe internal egg masses in ovaries or the released external egg masses of fish. Fish roe is both used as cooked and raw. Fish roe is very popular in all parts of the world. In Japan it is used as sushi topping where as in Greece it is used as a dip with lemon, onion and olive oil. In Bangladesh and West Bengal Ilish fish roe is considered as a delicacy.
Fish roe in India are mainly deep fried and eaten as a snacks or used to make curry. In the coastal fish eating lining of Bay of Bengal and Orissa roe of several fishes are eaten. The best time to get fish roe is the rainy season.
Today we are using rohu fish the scientific name of which is labeo rohita to make this fritters. Until now the nutritional benefit of fish roe was unknown but recent study has shown that fish roe is excellent source of omega 3 fatty acids which is good for heart health. I am sure you will like this traditional fried fritters of Bengal macher dimer bora.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- 100 gms Roe of Rohu
- 1 teaspoon of Mustard oil
- 1 finely chopped Onion
- 1 tablespoon of Wheat Flour
- ½ teaspoon Turmeric powder
- 2 pieces of finely chopped Green Chilies
- 1 teaspoon of Rice Powder
- 3-4 tablespoon of Sunflower oil
- Coriander Leaves and Red Chilies (for Garnishing)
- ½ tsp of chopped ginger
- ¼ tsp of garlic paste
- Mustard oil for deep frying
1. In a bowl mix with the Roe, Onion, Wheat Flour, Turmeric Powder, Green Chiles, Rice Powder along with Mustard oil. Make it like dough; add more flour to make it tighter.
Mix all the ingredients in a bowl to make a very thick mixture as shown in the picture above.
2. From the dough cut into small flattened shaped balls.
3. In a frying pan, add Sunflower Oil and deep fry the flattened balls. Cook them in batches and as they have a tendency to stick with one another so don’t overcrowd the pan with too many fish balls. Fry in medium heat so that they are thoroughly cooked and become crisp and golden brown in both sides. After frying place them on a paper towel to soak the excess oil.
4. Garnish them with Coriander Leaves and Red Chilies
5. Serve hot with tomato ketchup or basmati rice and dal.