Macher Dimer bora (Fish Egg Pakora/ fritters)

We, Bengalis love fish so much that we cook every portion of it in different preparation. Any sweet water (pond, river) fish bore eggs during monsoon. We can extract the eggs if we buy the whole fish. Alternately in any fish market they will extract it for you. Without wasting much time let us go directly into this yummy preparation. First we will prepare the fish egg pakora and then use the same to make the curry. 

Preparation Time: - 10 min

Cooking Time: - 15 min

Servings: - It depends upon your capacity to consume. My husband can eat the whole at one go.

Ingredients:- 

1. Fish eggs – 150 gms. (I used Katla fish eggs but you can use any sweet water fish or even Hilsa)
2. Besan / Bengal gram flour – 100 gm
3. Onions – 1 big one Chopped
4. Ginger paste – 1 ½ tableaspoon
5. Green Chillies - 2 (chopped)
6. Coriander leaves – ¼  cup chopped
7. Turmeric Powder – 1/3 tsp
8. Salt - To taste. If you have sweet tooth you can add sugar also.
9. Oil - For deep frying. I prefer mustard oil but white oil also can be used.
10. Rice Flour – 1 ½ tsp It should be mixed smoothly in water and kept aside.

Some of you may not endure the fishy smell of the preparation. They can add a bit of Garam Masala

Preparation

Make a paste of the salt, ginger, turmeric powder and coriander leaves. In a bowl combine this paste with besan, fish eggs and chopped onions. Add the rice flour. Mix it thoroughly. This mixture should have been smooth like a thick batter. Add some water if you may need to. Marinate for some time.

Heat sufficient oil in a kadhai. Once hot put in the Boras from the batter with the help of your hand. Be careful not to crowd the pan or else the boras/fritters will stick to one another and will remain uncooked inside. Fry both the sides on low heat so that it is cooked properly and takes a brown colour.

Keep few tissue papers on a flat surface. Put the pakora on it to drain the excess oil.

Serve hot as snacks with ketchup. It goes nicely with tea /coffee. Another option would be to serve as starter with Rice/Khichdi especially during rainy season.