Recipe: Amrita Banerjee, Photography: Saugata Banerjee
Recipe serving: 4
Preparation Time: 10 minutes
Cook time: 15 minutes
Bengalis love to relish each and every part of the fish. Being an excellent source of omega-3 fatty acids fish roe is an indispensible savory in every bong household. ‘ Maacher dim er Bora’ or fish roe fritters are immensely in demand at my place. These fritters are rarely found in pans post frying. Baba (father) loves having the fish boras (fritters) with tea, hubby loves to gorge the boras on his frequent visits to the kitchen and I love relishing the boras in my course of frying it.
Before I share the recipe “Fish roe fritters in hot mustard sauce” or popularly known as “maccher dimmer borar jhal”, I would like to explain the term ‘Jhal’. Now ‘jhal’ refers to a recipe consisting of mustard paste.
10 to 12 pieces Fish roe fritters
5 to 6 Green chilies
2 to 3 tbsp Mustard paste
1 pinch Fenugreek seeds
1/3 tsp Chilly powder
2-3 tbsp Mustard oil
1/3 tsp Turmeric
Salt according to taste
Heat oil in a pan. Put a pinch of fenugreek seeds in oil. When the strong aroma of fenugreek seeds fills your kitchen add a finely chopped tomato. When the tomato becomes tender put the mustard paste in it. Then add chilly powder, turmeric powder and salt to it. Cook for 2-3 mins. Then add required amount of water to the cooked paste. Simmer the oven.
Put the fritters once the oil gets separated from the mustard sauce. Slice the chilies and put it in the pan. After 3-4 mins add a tbsp of mustard oil over the thick coating gravy. Check the tenderness of the fritters and serve it hot with rice.
Amrita and Saugata Banerjee, are a husband and wife duo whose common passion run into the world of food exploration. Amrita is a Special Educator by profession and a foodie by passion. Her cooking call came with her marriage two years back and she hasn’t stopped since. Saugata is a ‘Dream Chaser’ and an amazing photographer by profession. Cooking and experimenting with vegetables has become his hobby as well.