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Friday, 1 August 2014

Maacher Dimer Borar Dalna ( Fish Roe Fritters In A Spicy Flavourful Curry)

Maachher Dimer Bora (Fish Roe Fritters) is a unique and a much loved dish by all Bongs across the globe... the crispy crunchy fish roe fritters are savoured also in a curry and this being the appropriate season for the availability of fish eggs you can use them according to your discretion the way you want to have it. It tastes just as fantastic every time. I've tried maacher dimer borar dalna for the first time and was ecstatic with the outstanding taste. Each one of us polished off a plateful of rice with only this delightful preparation and absolutely nothing else was required to supplement it. A fully satisfying whole meal it was. It's amazing how enriched Bengali cuisine is with so many variations to offer for a single dish....so enjoy my experiment with Maacher Dimer Bora ( fish roe fritters).....




Maacher Dimer Borar Dalna




Recipe:




Ingredients:



  • Rohu Fish Roe (whole)
  • 4 onions ( 2 pasted 2 chopped)
  • 4 green chillies (2 slit 2 chopped)
  • 1 tsp ginger paste 
  • 1 tsp garlic paste
  • 2 tblspns chickpea flour for binding
  • 2 green cardamoms
  • 2 cloves 1 cinnamon stick
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • Salt n sugar to taste
  • Mustard oil as per requirement

Procedure:

First wash the fish roe well. Now toss in the chopped onions, green chillies, add the chickpea flour, salt and a little sugar. Mix well with hand. Heat oil in a thick bottomed skillet and fry the fish roe in small dumplings on medium heat. When both the sides turn reddish brown, take them out and keep aside. Now in the same oil add the whole garam masalas, wait for the splutter and add the onion and ginger garlic paste. Saute for a few minutes. Add the powdered masalas and salt, continue frying. Now add 2 cups of water. Wait for it to come to a boil before adding the fish roe fritters to the gravy. Let it simmer for a few minutes more. Turn off the heat and add the slit green chillies. Give at least 15 minutes standing time for the fish roe to soften and absorb the masalas and flavour perfectly before serving with steamed rice..... enjoy the bliss

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