Macher Dimer Boda’r Jhal (Fish roe fritters in a spicy mustard sauce)

This is not a very common begali recipe as I have not come across this recipe at any of my relative’s or friend’s place. Even Maa never made it in our growing years. She never had enough bora to cook anything else. as her kids finished the boras almost from the pan. But in my house the story is different. until very recently I used to be an eggitarian and never liked eating fish eggs and hubby was never able to finish the eggs on his own. So I experimented with many recipes and this is the one that he likes most. But am not sure how long I would be able to cook this as my 3 years old little fish egg monster now demands more almost everyday. History always gets repeated.

Before I share the recipe let me tell you that the terms ‘jhal’ and ‘jhol’ are two different type of recipes. Jhol is a soupy gravy of either onion-tomato or just plain ginger-cumin paste but jhal should always have mustard paste. It could be thick or soupy depending on one’s preference or the recipe but the term jhal always refers to a recipe consisting mustard paste. 

Macher dimmer borar jhal

(serves 3-4)

Ingredients:

Fish roe fritters: 12 pieces (recipe HERE)

Onion paste: 2 tbsp

Tomato: 1 medium

Green chillies: 5-6 or as per your heat tolerance

Nigella seeds: ½ tsp

Mustard paste: 2 tbsp

Chili powder: 1/3 tsp

Oil: 2-3 tbsp

Turmeric

Salt

Method:

Mix the mustard paste in 11/2 cups of water. Mix well and keep aside.

Heat the oil in a flat pan. Rub the nigella seeds in your palm and add to the hot oil along with some slit green chilies. It would splutter a lot, if needed cover with a lid.

Now add the onion paste, chili powder and pinch of salt. Fry it on low flame till you see oil coming out. Add in tomato and cook till it gets mixed up with the spices. Once the raw smell is gone pour the mustard water. Try to avoid adding the skins of the mustard, which gets collected at the bottom of the bowl.

Adjust the seasoning, add turmeric powder and let it come to a oil. After 3-4 minutes once it has thickened a little bit add the fritters. Mix well and cover. Let it cook for a minute and then serve right away.

If you are not planning to serve the curry right away then prepare the gravy and store it. Once you are ready to serve add the fritters and cook for a couple of minutes and then serve.

The fritters do soak a lot of liquid so depending on your preference of the thickness of the gravy and the amount of gravy you want adjust the amount of water. I like it makho makho or with thick coating gravy.

A Homemaker’s note:

I often add spring onion to this. In that case instead of onion paste just fry the white onion part and add mustard water. When you add the fritters also add the green parts of the spring onion. Do not cover or it might loose the green colour.

You can also finish the dish with chopped coriander leaves.

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