Macher dimer bora recipe – Bengali Fish roe fritters – Indian Fish roe recipe

Making Macher dimer bora recipe- Bengali fish roe fritters – Indian fish roe recipe described with step-by-step detail. Macher dimer bora is a typical Bengali-style fish roe fritters or fish eggs pakora preparation. As macher dim is a Bengali term for fish roe or fish eggs & bora is a Bengali preparation of pakora or fritters. Simply delectable, crispy deep-fried, very easy-to-prepare Bengali aka Indian style fish roe recipe. In our bengali household, this fish egg pakora is best accompanied by rice & dal. However, these fritters are a very good snack with evening tea or even an appetizer. Even you can make a curry(jhal or jhol or dalna in bengali) with these fish roe fritters & potatoes.

Macher dimer bora is an authentic Bengali dish. For preparing these bengali fritters marinate the fish roe with a good amount of ginger-garlic paste, onion, and green chilies. Later make a batter with besan(gram flour), rice flour, baking soda(খাবার সোডা) & salt, and mix with the marination. Lastly, cooked by frying a spoon full of roe batter in mustard oil in the shape of fritters until golden & crisp. Though you can bake it too by greasing the baking pan and spraying little oil on the fritters.

Generally, in Bengali cuisine, Rohu(rui), or Katla fish eggs or fish roe are used in making this recipe for the best taste. Monsoon is the best time to have fresh fish roe in the fish market. It is quite easy to store in the freezer for 3-4 days. When deciding to prepare these fritters, defrost the roe or keep it out of the freezer for 2 -3 hours and get it to room temperature first and the rest of the preparation is the same.

However, Macher dim or fish roe has a very strong smell. So before making these fritters must need to marinade the roe with onion, and ginger-garlic paste to cut off the smell, otherwise don’t taste good. Fry it at low heat to get the roe nicely cooked from inside. Due to high heat, this pakora gets uncooked from inside however its cover quickly captures nice golden brown colour. 

Try it bengali fish roe fritters at home. Hope my step-by-step detailed recipe will help you to make it the best. 

Macher dimer bora recipe – Bengali Fish roe fritters – Indian Fish roe recipe

Recipe by Moumita PaulCourse: Side dish, SnacksCuisine: BengaliDifficulty: Easy

Servings

15

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

35

minutes

Macher dimer bora is a typical Bengali-style fish roe fritters or fish eggs pakora. Simply delectable, crispy & a very easy-to-prepare Indian-style fish roe recipe. These deep-fried fritters are Best accompanied with rice & dal. However a very good snack with evening tea too.

Ingredients

• ○ 300 g Fish roe/Fish eggs/Macher dim

• ○ 2 medium Onion

• ○ 1/2 inch(1/2 tsp) Ginger

• ○ 7-8 pcs Garlic cloves

• ○ 3-4 pcs Green chillies

• ○ 1 cup(92 g) Besan

• ○ 2 tbsp Rice flour

• ○ 1 pinch of Baking soda

• ○ 1/2 cup Mustard Oil(For frying)

Preparation

• In a bowl take water & carefully wash machher dim or fish roe or fish eggs 4-5 times by changing the water. Even you can wash the eggs by taking in a strainer(which contains very tiny holes small than fish eggs).
• Drain it well & keep it in a mixing bowl.
• Add grated ginger & garlic(or ginger-garlic paste), finely chopped onion, green chilies and 1/2 tsp salt with it.
• Nicely mix all together. Cover the bowl. Keep it marinated for a minimum of 1 hr(helps to remove fish roe smell).
• After the marination, mix it with besan or gram flour, rice flour(or cornflour instead), a pinch of baking soda(খাবার সোডা) & salt. 
• Mix it well to get a nice batter. Make sure, no lump is lefts in the batter. 
• For frying bora(fritters/pakora), heat a pan, and add oil, once the oil releases smoke, add a spoon full of fish roe batter to the hot oil.
• At a time how many bora will be frying, depends on the size of the pan.
• Make sure a little distance must keep between each bora batter to prevent sticking to each other. 
• Fry it in low heat until nice crisp & golden from both sides. Remove it from the pan. 
• Macher dimer bora is ready. Serve it with piping hot rice & dal or with evening tea.

Notes

• Though simply smearing these eggs with turmeric & salt and deep fry in oil is just an easy way to prepare fish eggs. But that way fish eggs smell exists and I don’t like that. However, you can do this too.
• Due to keeping in the refrigerator, fish eggs turn black, but don’t worry that does not mean it is spoiled.

Step-by-step instructions with pictures

How to make macher dimer bora(Bengali fish roe fritters)

Preparation

Fish egg marination

• In a bowl take water & carefully wash the macher dim or fish roe(Katla/Rui fish eggs) in it 4-5 times by changing the water. Even you can wash the eggs by taking in a strainer(which contains very tiny holes small than fish eggs).
• Drain it well & keep it in a mixing bowl.
• Add grated ginger & garlic(or ginger-garlic paste), finely chopped onion, green chilies, and 1/2 tsp salt with the drained fish roe.

• Nicely mix all together. Cover the bowl. Keep it marinated for a minimum of 1 hr(helps to remove fish roe smell).

Making fish egg batter

After the marination, mix the marinated fish roe with besan or gram flour, rice flour(or cornflour instead), a pinch of baking soda(খাবার সোডা) & salt. 

• Mix it well to get a nice batter. Make sure no lump is lefts in the batter. 

Frying fish egg bora

• For frying bora(fritters/pakora), heat a pan, add oil, once oil releases smoke, add a spoon full of fish roe batter to the hot oil.
• At a time how many fritters will be frying, depends on the size of the pan.
• Make sure a little distance must keep between each bora/fritter/pakora batter to prevent sticking to each other. As shown in the picture below.

• Fry it in low heat until nice crisp & golden from both sides. Remove it from the pan. 

• Macher dimer bora is ready. Serve it with piping hot rice & dal or have it as snacks with evening tea.