Machher dim bhapa

Machher dim or fish roe are already in the market. And we are “bongs”–fish lovers. Therefore, we eat every part of a fish, be it fish head in murighontodaal or machher dim. Machher dim is mostly made into “boras” or pakoras by my mother. But, I being a working woman and at the moment juggling between work from home and working at home, always try to come-up with short-cuts and off-course not compromising with the taste. So, I prepared machher dimer bhapa which turned out to be succulent and requires very little time and effort. The fish eggs marinated with mustard paste, a dash of coconut and oodles of mustard oil is perfect for weekend get-togethers or when you have sudden guests at home. This is easy to cook, needs ingredients easily available in a kitchen and takes only about half an hour to cook.

Course: Main course

Cuisine: Bengali(Indian)

Preparation time: 5 mins

Cook time: 30 mins

Servings: 4

Ingredients

  • 300g of  Hilsa or any fish egg
  • 4 tablespoons of mustard paste
  • Salt to taste
  • 4 tablespoons of mustard oil
  • 3 tablespoons of grated coconut
  • 4-5 green chilies slit
  • ΒΌ teaspoon of turmeric powder

Directions

  1. Soak the mustard paste with salt and keep aside. This reduces the bitterness of the mustard.
  2. Clean the fish egg and cut the egg into 1 inch or bite size pieces.
  3. Take the fish egg in a steel/aluminium tiffin box.
  4. To the fish egg, add the mustard paste, grated coconut and slitted green chilies.
  5. Marinade the fish egg for 30 minutes.
  6. Take a water bath. Bring the water in the water bath to boil.
  7. Gently put the tiffin box in the water bath. Cover the water bath with a lid.
  8. Steam them on a low medium flame for 30 minutes.
  9. Turn off the flame and let it cool down.
  10. Remove the tiffin box from the water bath.
  11. Serve bhapa macher dim with rice, basanti polao or fried rice.

Step by step instructions to prepare machher dim bhapa

Soak the mustard paste with salt and keep aside. This reduces the bitterness of the mustard.

Clean the fish egg and cut the egg into 1 inch or bite size pieces.

Take the fish egg in a steel/aluminium tiffin box.

To the fish egg, add the mustard paste, grated coconut and slitted green chilies.Marinade the fish egg for 30 minutes.

Take a water bath. Bring the water in the water bath to boil. Gently put the tiffin box in the water bath. Cover the water bath with a lid.Steam them on a low medium flame for 30 minutes.

Turn off the flame and let it cool down. Remove the tiffin box from the water bath. Serve bhapa macher dim with rice, basanti polao or fried rice.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com



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