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Machher Dimer Kaliya (Fish Egg Fritter Curry)

BengaliFoodie's picture
Machher Dimer Bora or Fish Egg Fritter - is a favorite snack for almost every Bengali in the world. You can also serve this as a main dish, by making a spicy curry with these crispy, crunchy fritters. It is one of the fish delicacies from classic Bengali cuisine, which can be prepared with the eggs from any fish.
Ingredients
For fish egg fritters
  Fish eggs 200 Gram, washed and cleaned
  Gram flour 2 Tablespoon
  Onion 1 Medium, finely chopped
  Green chili 1 Medium, finely chopped
  Turmeric powder 1 Teaspoon
  Salt To Taste
  Mustard oil 1⁄2 Cup (8 tbs) (For deep frying)
For curry
  Onion paste 2 Tablespoon
  Garlic paste 1 Teaspoon
  Ginger paste 1 Teaspoon
  Tomato puree 2 Tablespoon
  Water 1 Cup (16 tbs)
  Green chili 2 Small, slit lengthwise (for garnishing)
Directions

GETTING READY
1. Remove the outer membrane of the fish eggs, if any.

MAKING
For the Fish Egg Fritter -
2. In a large bowl, add all the ingredients for the Fish Eggs Fritters, except the mustard oil. Using clean hand, mix everything together. Keep the mixture aside.
3. In a deep frying pan, add oil and let it heat on high. Using a tablespoon, drop the fish egg mixture in hot oil, reduce the heat to medium and fry them nicely on both sides until golden. Place the fritters on paper towels to soak out extra oil.
For the curry -
4. In the same frying pan with the remaining oil, add the onion paste, garlic paste, ginger paste, tomato puree and turmeric powder. Saute the mixture nicely until it starts to release oil.
5. Pour in water and let the mixture simmer on medium heat for 5 minutes.
6. Add the fritters into the curry and simmer in low heat for another 5 minutes or until the gravy becomes thick.
7. Remove from heat and garnish with slit green chili.

SERVING
8. Serve with steamed white rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry, Fish Roe
Interest: 
Traditional
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
Story
Come rainy season and my hubby will always bring fish eggs from the fish market. The best part of this is, if you buy a whole fish, then you will get the fish eggs, without paying any extra cost. For me, I can plan out, one extra menu, which is quite different from the regular fish curry preparation. In Bengal, fish is the most important ingredient of everyday meal. Since, the fish eggs are not available through out the year, it offers a delicate taste and flavor to the tastebuds of Bong people. These fritters are great to serve as snacks, with tea or coffee. You can also use these fritters to prepare spicy curry, i.e. kaliya or sour curry, i.e. tok, using tamarind or green mango. My hubby is not at all fond of sour preparations, so the only way I can use them in my dinner menu, is by preparing the spicy curry or kaliya.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.4%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 150.4 mg6.3%

Total Carbohydrates 57 g19.1%

Dietary Fiber 2.3 g9.3%

Sugars 40.4 g

Protein 3 g5.4%

Vitamin A 2.6% Vitamin C 39.5%

Calcium 2.2% Iron 6.8%

*Based on a 2000 Calorie diet

Machher Dimer Kaliya (Fish Egg Fritter Curry) Recipe