Machher dimer borar jhaal/ Fish roe fritters in spicy mustard gravy
Machher dimer bora is a monsoon special delicacy in West Bengal. At this time it is abundant in the market. The last time we brought “machher dim” home, I prepared Machher dimer Bhapa. But this time, decide to go with the customary machher dimer bora and then a jhaal with them. You can also prepare machher dimer bora and serve them along with steamed rice and some musur daal.
At my “mamabari” (maternal uncle’s place) machher dim is also used to prepare machher dimer tok.
Course: Main course
Cuisine: (Bengali) Indian
Preparation time: 5 mins
Cook time: 50 mins
Servings: 2
Ingredients
- 400g fish roe
- 2 tablespoons of finely chopped onion
- 2 green chilies finely chopped
- 3 tablespoons of besan
- ½ teaspoon of nigella seeds
- 1 tablespoon of black mustard seeds
- 1 tablespoon of yellow mustard seeds
- 3 tablespoons of onion paste
- 1 tomato made into paste
- Salt to taste
- 3-4 green chilies
- 1 teaspoon of turmeric powder
- 1 ½ teaspoon of red chili powder
- 4 tablespoons of mustard oil
Directions
- In a bowl, take the fish roe, salt, finely chopped onion and green chilies and mix everything properly.
- Make a paste of the black and yellow mustard seeds. Add about 1 teaspoon of salt to the mixture and keep aside. The salt reduces the bitterness of mustard paste.
- In a kadai, take 3 tablespoons of oil and heat it. Once the oil is hot, add about 1 tablespoon of fish roe batter in portions to make the bora.
- Fry the boras on low medium flame. After one side is done, flip the boras to fry the other side.
- Keep the fried boras aside. Similarly, fry the remaining boras.
- To the same kadai, add the remaining oil. As the oil starts smoking add the kalojeera.
- Once the oil turns aromatic, add the onion and tomato paste. Also add the turmeric powder, red chili powder and green chilies along with 2 tablespoons of water.
- Cook the mixture till you see oil leaving the sides of the pan.
- Add water to the kadai along with the mustard paste and the fried boras. Also check the salt at this point.
- Let it simmer for about 10 minutes on medium flame.
- Turn off the flame as you reach the desired consistency. Remember that the boras will absorb the gravy even after turning off the flame.
Step by step instructions to prepare machher dimer borar jhal
In a bowl, take the fish roe, salt, finely chopped onion and green chilies and mix everything properly.
Make a paste of the black and yellow mustard seeds. Add about 1 teaspoon of salt to the mixture and keep aside. The salt reduces the bitterness of mustard paste.
In a kadai, take 3 tablespoons of oil and heat it. Once the oil is hot, add about 1 tablespoon of fish roe batter in portions to make the bora.
Fry the boras on low medium flame. After one side is done, flip the boras to fry the other side. Keep the fried boras aside. Similarly, fry the remaining boras.
To the same kadai, add the remaining oil. As the oil starts smoking add the kalojeera.
Once the oil turns aromatic, add the onion and tomato paste. Also add the turmeric powder, red chili powder and green chilies along with 2 tablespoons of water.
Cook the mixture till you see oil leaving the sides of the pan.
Add water to the kadai along with the mustard paste and the fried boras. Also check the salt at this point.
Let it simmer for about 10 minutes on medium flame.
Turn off the flame as you reach the desired consistency. Remember that the boras will absorb the gravy even after turning off the flame.
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
