Bengali Fish Egg Curry / Macher Dimer Borar Jhal

During the season of monsoon the fishermen catch fishes full of eggs from the ponds, marshes and river. These fishes are then sorted and sold to wholesalers. From them they are distributed among individuals who has a particular place in the section of fish in the market. The fishes are cut and they separate out the eggs. You only get eggs if you are buying the whole fish, or otherwise the eggs will be sold at the market price. The eggs of Hilsa hold a high value whereas the eggs of other fishes are sold at a somewhat agreeable price.

You can simply cut the roes in small pieces before frying and then they can be added to the curry just like that. Or what I prefer to do is, I season the roes with salt, onion, ginger, garlic and chillies before cooking further with them.

Step by step pictures:

Add chopped onions, coriander leaves, green chillies, minced garlic, ginger and salt to the fish roes.

Fry small dollops of the fish roe mixture until they become nicely browned.

Fry the cubed potatoes in the same oil until they become golden.

Keep the fried fish roes and potatoes separately.

Fry the garlic paste until they start to change their colour.

Add the chopped onions and fry until they become golden brown.

Add tomatoes and cook until the oil separates.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Stir and cook for a minute.

Add the fried and cubed potatoes.

Add water, salt and cook covered until the potatoes become fork tender.

Add the fried fish roes / macher bora.

Simmer for 3-4 minutes more and then switch off the flame.

Bengali Fish Egg Curry / Macher Dimer Borar Jhal

Serves 4

Ingredients:

500gm fish roe / fish eggs

1 large onion – chopped

2 tomatoes – chopped

2 green chillies – chopped

1 inch ginger – paste

4-6 cloves of garlic – paste

2 medium potatoes – peeled and cut into cubes

A handful of fresh coriander leaves – chopped

1 tsp turmeric powder

1 tsp red chilli powder

1 and ½ tsp cumin powder

1 and ½ tsp coriander powder

1 tsp whole cumin seeds

2-3 tbsp oil

Method:

Take the fish roe or fish eggs in a bowl and run some cold water through it. Rub off the dirt and blood from it and keep it aside in a bowl.

Add 1 tbsp of the chopped onions, 1 tsp of the ginger – garlic paste and a little salt.

Mix them nicely with your hand until well incorporated.

Heat enough oil to deep fry and then fry small dollops of that fish egg mixture and fry on low to medium flame until golden brown from the outside.

Take them out of the oil and keep on a paper towel.

Repeat the process until you have finished up all the mixture.

Dry the cubed potatoes in the same oil until they turn golden.

Take them out of the kadai and keep separately in a bowl.

Add the whole cumin seeds and garlic paste to the remaining oil and fry until the garlic starts to change its colour.

Add the chopped onions to them and sprinkle some salt over them.

Cook the onions until they turn golden brown.

Add the chopped tomatoes and cook on medium flame until the oil seperates.

Add the ginger paste and the chopped green chillies.

Stir to mix and cook for a minute.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Mix and cook for a minute allowing them some time to develop their flavours.

Add the fried cubed potatoes and 1 and ½ cup of water.

Add salt for the seasoning and cover to cook the potatoes.

After 10-12 minutes check if the potatoes are done. If not then cook covered for some time more.

Finally add the fried fish eggs / fish roe and simmer for 2-3 minutes more.

Taste and adjust the seasonings.

Finish off with a handful of fresh coriander leaves.

Switch off the flame and serve with some steamed hot rice.