Fish Egg Pakora refers to a delectable appetizer or snack made from fish eggs. Also known as roe pakora,
The dish involves mixing fish eggs, obtained from various fish species, with a spiced batter. The mixture is then deep-fried until the pakoras turn golden and crispy.
Fish egg pakora offers a delightful combination of flavors and textures. Follow the simple recipe below to make this dish at home.
Key Takeaways:
- Fish egg pakora or roe pakora is a popular appetizer made with fish eggs and a mix of common spices.
- The spices and seasonings in the batter enhance the overall taste, adding savory and aromatic flavors to the pakoras.
- Fish egg pakora can be served as a standalone snack or as part of a larger meal. It pairs well with chutneys, salads, pickles, rice, bread, and yogurt-based dips.
- If you’re looking for alternatives to fish egg pakora, you can try vegetable pakoras, chicken pakoras, paneer pakoras, vegetable fritters, or egg pakoras, each offering its own unique taste and texture.
The Ingredients:
- Fresh Rui Fish Eggs: 200 gms
- Besan or Gram Flour: 50 gms
- Rice Flour: 3 tablespoons
- I Big Sized Onion (Sliced)
- Chili & Garlic Paste: Paste of 1 green chili and 3 cloves of garlic
- Green Chilies- 2 pieces, finely chopped
- Turmeric Powder
- Roasted Cumin Powder: ½ Tbsp
- Refined Oil – As required
- Green Chutney – prepared with coriander leaves, ginger, garlic, lemon, and green chili.
- Salt to Taste
How to Make Fish Egg Pakora (Step by Step Images)?
1. Mix cleaned Rohu fish eggs with chopped onion, green chilies, a small amount of turmeric powder.
2. Next, I have added gram flour, rice flour and roasted cumin powder to mashed roe or fish eggs. Next it is time to add some salt.
3. Use it up to your taste. With the help of a spoon, mix all the ingredients thoroughly.
4. Make sure not to use water as after you are done with mixing, it will get a thick liquid texture. Leave the batter for 15 mins.
5. Put a pan on the gas stove. Pour oil into the pan. Once the oil starts smoking, take a spoonful of the batter and add it to hot oil.
6. You can also use your hand for the purpose. Reduce the flame; otherwise, the pakora will not be properly fried inside.
7. After one side gets brown, turn them to the other side and let them fry for a minute.
8. Put an oil absorbing tissue paper on a plate, take the fried fish egg pokoras out of the pan and place them on the plate.
9. Repeat the process until the batter is finished. Serve the pokoras hot with green chutney and tomato ketchup.
Recipe Card:
Fish Egg Pakora (Macher Dimer Bora)
Ingredients
- 200 grams Fresh Rui Fish Eggs
- 50 grams Besan
- 3 tablespoons Rice Flour
- 1 piece Onion (chopped)
- 1 tablespoon Chili & Garlic Paste
- 1 tablespoon Turmeric Powder
- 2 pieces Green Chilies (finely chopped)
- ½ tablespoon Roasted Cumin Powder
- 5 tablespoon Refined Oil
- Salt to Taste
Accompaniment
- 2 tablespoon Green Chutney (prepared with coriander leaves, ginger, garlic, lemon, and green chili)
Instructions
- Mix cleaned Rohu fish eggs with chopped onion, green chilies, a small amount of turmeric powder.
- Next, I have added gram flour, rice flour and roasted cumin powder to mashed roe or fish eggs. Next it is time to add some salt.
- Use it up to your taste. With the help of a spoon, mix all the ingredients thoroughly.
- Make sure not to use water as after you are done with mixing, it will get a thick liquid texture. Leave the batter for 15 mins.
- Put a pan on the gas stove. Pour oil into the pan. Once the oil starts smoking, take a spoonful of the batter and add it to hot oil.
- You can also use your hand for the purpose. Reduce the flame; otherwise, the pakora will not be properly fried inside.
- After one side gets brown, turn them to the other side and let them fry for a minute.
- Put an oil absorbing tissue paper on a plate, take the fried fish egg pokoras out of the pan and place them on the plate.
- Repeat the process until the batter is finished. Serve the pokoras hot with green chutney and tomato ketchup.
Video
Notes
- Freshness of ingredients is the key to make fish pakoras at home. Select fresh and firm fish eggs that are shiny and offers a distinct and pleasant aroma. Do not use those that have a strong fishy odor or are discolored.
- Be careful while cleaning the fish eggs, especially while removing impurities and any membrane. Rinse them under cold water cautiously so that the clutter of eggs does not break.
- Take time to make the batter for coating the fish eggs. You may adjust he spice levels according to your taste preferences. Check the consistency. If it is too thick, it may turn clumpy.
- When you are done with the mixing process, let the batter rest for about half an hour. This will help the flavors meld perfectly to enhance the taste of the fish pakoras.
- Be careful about the oil temperature. Ideally, it must be between 350-375°F (175-190°C). Too hot oil will burn them from outside and leave uncooked from the inside. I fry in batches for even cooking and right crispiness.
