Fish Egg Curry, also known as “Macher Dimer Jhol” in Bengali cuisine, is a savory and flavorful seafood dish made with fish roe or fish eggs.
Fish roe, also known as fish eggs or caviar, adds a unique texture and a burst of briny, oceanic flavors to this dish.
Fish Egg Curry is a harmonious blend of flavors and textures. Let us get into the details of this recipe.
Key Takeaways:
- Fish Egg Curry is a flavorful coastal dish.
- It is made with fish roe or caviar.
- A uniquely balanced and tempered blend of spices add to the richness and taste of the dish.
- Fish Egg Curry tastes mildly spicy and savory.
- As an alternative to this dish, you may try egg curry, dimer korma, shrimp curry, lobster curry, or crab curry.
The Ingredients
- Rohu fish egg: 500 gm (cut & cleaned)
- Ginger-garlic paste: 2 tbsp
- Tomato: 1-piece big size (chopped)
- Onion: 1-piece big size (chopped)
- Cumin seed: ½ tbsp
- Garam masala powder: 1 tbsp
- Turmeric powder: 1½ tbsp
- Kashmiri red chili powder: 1 tbsp
- Red chili powder: 1½ tbsp
- Cumin powder: 1 tbsp
- Coriander powder: 1 tbsp
- Green chilis: 3 pieces
- Coriander leaves: 1 tbsp (chopped)
- Salt to taste
- Mustard oil: 5 tbsp
How to Cook Fish Egg Curry (Step by Step Images)?
Marinating the Fish Eggs:
1. Coat the fish eggs evenly with ½ tbsp of turmeric powder and ½ tbsp of salt, ensuring a thorough covering.
(Expert tip: Avoid extended marination to prevent sogginess.)
Frying the Fish Eggs:
2. Heat 4 tbsp of mustard oil in a wok until hot. Gently place the fish eggs into the oil. Be cautious, as it may crackle. Cover the wok while frying.
(Pro tip: Be cautious while adding fish eggs to avoid splattering.)
3. Carefully flip the fish eggs to fry both sides evenly. Remove them once they are fried.
(Pro tip: Cooking fish eggs may cause oil to foam.)
Preparing the Gravy:
4. Add another 1 tbsp of oil to the same wok. Sauté cumin seeds for 2 seconds, then add chopped onions. Stir for 2 minutes. Add chopped tomatoes and cook until they turn mushy.
5. Introduce ginger-garlic paste once tomatoes are cooked. Sauté until the raw smell dissipates.
6. Incorporate turmeric powder, cumin and coriander powder, Kashmiri and red chili powder. Stir, then add a small amount of water to cook the spices. Thoroughly combine.
7. Add 2 tsp of salt and stir well. Once the spices release their oil, pour in 2 cups of water. Bring to a boil. Gently place the fried fish eggs in the boiling gravy.
(Pro tip: Adjust salt according to your taste. Adjust water for desired gravy consistency.)
8. Add garam masala and green chilis. Mix gently. Cover and allow it to cook for a while.
9. After a few minutes, uncover, sprinkle with coriander leaves, and turn off the flame.
10. Transfer fish egg curry to a bowl. Serve it hot along with steamed plain rice, coconut rice, or roti.
Recipe Card:
Fish Egg Curry (Macher Dimer Jhol)
Ingredients
- 500 grams Rohu fish egg (cut & cleaned)
- 2 tbsp Ginger garlic paste
- 1 piece Tomato (chopped)
- 1 piece Onion (chopped)
- ½ tbsp Cumin seed
- 1 tbsp Garam masala powder
- 1½ tbsp Turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1½ tbsp Red chili powder
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 3 pieces Green chili
- 1 tbsp Coriander leaves (chopped)
- 5 tbsp[ Mustard oil
- Salt to taste
Instructions
- Coat the fish eggs evenly with ½ tbsp of turmeric powder and ½ tbsp of salt, ensuring a thorough covering.(Expert tip: Avoid extended marination to prevent sogginess.)
- Carefully flip the fish eggs to fry both sides evenly. Remove them once they are fried.(Pro tip: Cooking fish eggs may cause oil to foam.)
- Add another 1 tbsp of oil to the same wok. Sauté cumin seeds for 2 seconds, then add chopped onions. Stir for 2 minutes. Add chopped tomatoes and cook until they turn mushy.
- Introduce ginger-garlic paste once tomatoes are cooked. Sauté until the raw smell dissipates.
- Incorporate turmeric powder, cumin and coriander powder, Kashmiri and red chili powder. Stir, then add a small amount of water to cook the spices. Thoroughly combine.
- Add 2 tsp of salt and stir well. Once the spices release their oil, pour in 2 cups of water. Bring to a boil. Gently place the fried fish eggs in the boiling gravy.(Pro tip: Adjust salt according to your taste. Adjust water for desired gravy consistency.)
- Add garam masala and green chilis. Mix gently. Cover and allow it to cook for a while.
- After a few minutes, uncover, sprinkle with coriander leaves, and turn off the flame.
- Transfer fish egg curry to a bowl. Serve it hot along with steamed plain rice, coconut rice, or roti.
