Bengalis are known for their love for fish. It is said “maache bhaate bangali” i.e fish and rice makes a Bengali. A meal is incomplete without fish and it is pretty much the same at my house too. We love fish, though we don’t eat fish in every meal but at least 4-5 days a week. After coming to Mumbai we have started taking loads of sea fishes which I enjoy a lot. Now that it is monsoon it is breeding time in fishes, hence fishing is banned in the sea. So we have taken a break from sea fishes and river fishes comes to rescue for fish lovers like us (I wonder why fishing ain’t banned in rivers and ponds because it is breeding season for all types of fishes).
The river fishes like the Rohu, catla and hilsa come with loads of eggs and these are an absolute delicacy. There are lot of things that can be made with the roes but I love fish roes fritters. Here I have made the fritters with Rohu fish. And the highlight is these are baked fritters that you must truly try to know how great they taste even when they are baked. They are as delicious as they have always been! Now macher dimer bora can be had guilt free too.
- Fish roe (Rohu or catla) 250g
- Onions, 1 large, chopped
- Garlic 4-5 cloves, finely chopped
- Green chilies 3-4, finely chopped or as per taste
- Chick pea flour 5-6 tablespoon
- Salt as per taste
- Mustard oil 2 tablespoon
- In a bowl take fish roe with all the ingredients without the oil. Mix everything well to form a thick batter.
- Add 1 tablespoon of the oil and mix.
- Grease the baking dish with 1 tablespoon of mustard oil and place tablespoons of the batter in the tray keeping a little space in between each fritter.
- Bake in a preheated oven at 200 degrees for 15 minutes and grill for 5 minutes.
Macher dimer bora is ready to be served with your evening tea or for lunch with khichudi.. Ah that’s monsoon bliss.. Bake your fritters and Enjoy this monsoon.