FISH EGG CURRY/ MACHER DIMER BORAR JHAL

 

Today I am sharing Bengali “Macher dimer borar jhal “aka “fish egg curry”. In rainy season we get fish

 eggs in local market. We all of our family members are fond of fishes and it is no words to say about

 fish eggs pakoras  in our plate either in lunch or in dinner. In evening snacks also we take fish eggs

 pakoras. It is a very exciting part in our rainy evening that watching TV or going through “adda” with

 hot fish eggs pakoras /Bengali macher dimer bora. We really love it to have.

Now let’s get started

INGREDIENTS: FOR PAKORAS: 1) FISH EGG: 200 GRAMS

2) SLICED ONION (FINELY CHOPPED): 1 CUP

3) CHOPPED GREEN CHILLI: 2 TEASPOONS

4) BESAN, CHICK PEA FLOUR: 2 TABLESPOONS

FOR CURRY: 1) TURMERIC POWDER: 1 TEASPOON

2) CUMIN POWDER: 2 TABLESPOONS

3) CORRIANDER POWDER: 1 TABLESPOON

4) KASHMIRI RED CHILLI POWDER: 1 TEASPOON

5) GARAM MASALA POWDER: 1/2 TEASPOON

6) MASTURD OIL: 1 CUP

TAKE SALT ACCORDING TO YOUR TASTE.

PROCEDURE: Wash fish eggs properly and take it in a bowl. Mix all ingredients( for pakoras) with fish eggs. Fry

 pakoras in medium sizes .While frying keep in mind that the flame should be in medium position otherwise it

 will burn pakpras. Keep aside all pakoras after frying.

. Now add all masalas except garam masala in karai in left over oil. You may add more oil in it .Stir masalas

 continuously with ½ cup of water in it, add salt at this time .

When oil comes out from spices add fish egg pakoras .Pour 11/2 cup of water to boil the curry. Keep a

 lid on karai at this time. After 5 minutes boiling off the gas flame. Now add garam masala powder and

 give standing time. Our “FISH EGG CURRY /MACHER DIMER BORAR JHAL” is ready to serve.

 Serve it with hot rice or hot rotis.

HAPPY COOKING....LOVE COOKING.

“FISH MARBLE”/FISH BALL

 

Today I am sharing different innovative snacks which you can take in evening or as a side dish with rice

 and dal. HERE IS THE RECIPE:

INGREDIENTS---------------- 1) Fish pieces (preferably Rohu or Katla fish pieces): 2

2) Onion paste: 2 to 3 tablespoons

3) Ginger and garlic paste: 1 tablespoon

4) Turmeric powder: 1 teaspoon

5) Red chili powder: 2 teaspoons

6) Cumin powder: 2 teaspoons

7) Garam  masala powder : 1 tablespoon

8) Green chilies: 2 tablespoons (chopped in small pieces, it is optional, if you don’t want hot not needed to add it.)

9) Bread crumbs: 2 cups

Salt to taste

FOR BATTER:

1)      Chick pea flour( besan) : 2 tablespoons

2)      Corn flour : 2 tablespoons

3)      Rice flour : 1 tablespoon

4)      White oil (I used rice bran oil): 2 cups for frying fish marble.

 

 

HOW TO MAKE: Boil fish pieces with little turmeric powder and salt. Drain out all water from boiled

 fishes after boiling. Smash fish pieces .Take out all fish bones from boiled fishes carefully. You may

 use boiled potatoes with smashed fishes but it will hamper the original taste in fish marbles.  Take a

 karai and keep on gas oven. Start gas flame, add 2 tablespoons white oil and little ghee .Fry smashed

 fish pieces with onion, ginger and garlic paste accordingly. Add little salt, garam masala powder, red

 chili powder and stir. Let it dry, if a little moisture in it sprinkles some wheat flour but it is not more

 than 1 tablespoon. Keep the fish mixture aside to let it dry. This fish mixture is called “PUR” in

 Bengali. After cooled down the mixture make mini balls with your palms and place it on a plate.

On the other side take a bowl to make batter. Pour corn flour, chick pea flour, rice flour, a teaspoon of

 white oil, salt, red chili powder, 1 egg (optional) and make a light batter.

Roll mini fish marbles in batter first then give a light coating of bread crumbs on fish balls. Ready all fish marbles and keep on a plate .Now the time to fry yummy ,crunchy fish marbles. Fry all fish marbles in medium hot white oil so that all fish balls fry properly inside.

Enjoy “FISH MARBLE” with tomato sauce and salad. A hot cup of tea or coffee is must with this crunchy, tasty dish.

Thank you.