Macher Dimer Borar Tok Jhol (Fish Roe Fritters in Tangy Curry)

Name: Macher Dimer Borar Tok Jhol (Fish Roe Fritters in Tangy Curry)
Total time: 2400 s
Yield: 3 servings
Cuisine: American
Ingredients: Macher Dim er Bora (for the fish roe fritters)Fish Roe: 150-200 gm (I've used Roe of Rohu Fish/ Rui Mach/Ilish Mach); Besan / Bengal gram flour: 4 tbsp; Onion: 1(roughly chopped); 1 Tsp Ginger paste:; 1.5 Tsp Garlic paste:; Green Chilies : 3-4 (chopped); 1 Tsp Posto/ Poppy Seed/ Khaskhas:; 1/2 Tsp Turmeric Powder:; Salt: To taste; Oil: For deep frying (preferably mustard oil or vegetable oil); 1/4 cup diced pumpkins; 1/4 cup cut drumstick; 1/4 cup dliced brinjals; 1 tsp panchforon; 2 dry red chillies; 1 bay leaf; 1 tsp ginger paste; 3 tbsp Spice Story Mango Mustard Chutney; 1 tsp turmeric powder; 1 tsp salt; 1 tsp sugar

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

Bengali people are famous for their special chutney recipes and Aam Kashundi which is inspired from the traditional Bengali kasundi or mango mustard one is an unique one. In this recipe I have used this chutney to prepare Ilish Macher Dim er Bora r Tok. Ilish Macher Dimer Bora is a famous Bengali style fritter cooked fresh fish roe.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

40 minutes

3 servings

Macher Dim er Bora (for the fish roe fritters)Fish Roe: 150-200 gm (I've used Roe of Rohu Fish/ Rui Mach/Ilish Mach)
Besan / Bengal gram flour: 4 tbsp
Onion: 1(roughly chopped)
1 TspGinger paste:
1.5 TspGarlic paste:
Green Chilies : 3-4 (chopped)
1 TspPosto/ Poppy Seed/ Khaskhas:
1/2 TspTurmeric Powder:
Salt: To taste
Oil: For deep frying (preferably mustard oil or vegetable oil)
Tok Jhol (Tangy Curry)
1/4 cupdiced pumpkins
1/4 cupcut drumstick
1/4 cupdliced brinjals
1 tsppanchforon
2dry red chillies
1bay leaf
1 tspginger paste
3 tbspSpice Story Mango Mustard Chutney
1 tspturmeric powder
1 tspsalt
1 tspsugar

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Steps

40 minutes

1

For the Macher Dim er bora(fish roe fritters)
Wash fish eggs carefully since those are really tiny and drain excess water from it.
2

In a bowl mix fish eggs with chopped onion, garlic paste, ginger paste, chopped chilies, turmeric powder, and poppy seed.Add salt and Gram Flour and make a thick batter.
3

Heat oil in a frying pan and pour a tablespoon full of egg mixture to make Fritter (4-5 bora/vada can be fried simultaneously based on the diameter of the frying pan).Deep fry the fritters in low flame till the fritters cooked properly from inside and turn golden from both sides.
4

Take fritters out of the oil and place on a tissue paper to soak out the excess oil.
5

For the Tok Jhol: Heat mustard oil in Kadai/Frying Pan and add panchphoron,dry red chillies, bay leaf, ginger paste.Add the pumpkin cubes, cut drumsticks, sliced brinjals. Add a little sugar(1 tsp) while frying as it adds a brown color. Add salt, turmeric powder, Spice Story mango mustard chutney
6

Add water to have a thin consistency and when the gravy comes to a boil add the fish roe fritters.
7

Cook for a few more minutes till they are cooked and you are done.
8

The tok jhol is best enjoyed with white rice.

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ayndrila dutta @titlis_homekitchen

on October 03, 2023 08:10

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen