Macher Dimer Vada

5 June 2009 1,437 views 14 Comments

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In most species of fish, when the fish bears eggs the taste of its flesh reduces, excepting for hilsa. Hilsa’s taste gets enhanced when it bears egg. There is a reason behind this. Hilsa comes to the sweet water, that is, it comes up to the river during monsoon, the egg laying season. The sweet water happens to have an effect on the taste and so the catch from the river is world renowned. Now, coming back to the other fishes; rohu looses its taste during the laying season. Anyways the preparations made out of the eggs are ecstatic.

Fish egg, what we generally call is not only the eggs themselves but it also contains parts of the matured ovaries of the fish, and is called roe. Roe is prepared in different ways in different parts of the world. It is widely used in Asia and Europe. While we Indians mainly fry the roe, people from Japan, Korea and parts of Asia like to have it raw as a side dish with rice. Roe is widely used as a topping over sushi. Roe is also seasoned with salt, lemon, onions, olive oils and pepper powder. In Greece it’s used as a dip. While roe from shrimp, cod, salmon, sea urchin, and many other kinds of fishes are used in preparation, I have used roe from rohu for this preparation.

Ingredients:

Rohu roe (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying

Preparation:

Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften
Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
Make small flattened balls of the mixture
Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean, the vada is fried.
Take out of flame and place on a kitchen paper to soak out the excess oil
Serve with tomato sauce and onions or also use it as an accompaniment with rice and dal.

Macher Dimer Vada

My note: Macher dimer vada tastes best when consumed hot, so prepare it just before eating.

Sending this recipe to Indrani of Appyayan for hosting the first event on her blog, Spotlight: Fish.

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14 Comments »

FoodShoutOut said:

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[Reply]

# 5 June 2009 at 6:50 PM

Priyameena said:

Really ainteresting recepie..Never heard this before…different ways to use caviar..

[Reply]

# 5 June 2009 at 10:38 PM

Divya vikram said:

That is a new recipe to me. Looks like a great appetizer!

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# 7 June 2009 at 11:14 AM

Navita said:

hey nice recipe Sudeshna…aami khuj chilaam thanks for sharing

[Reply]

# 10 June 2009 at 10:44 PM

Radhika Vasanth said:

Hey Sudeeshna,

Lovely website, I wanna try this vada but had some doubts. Do you use fresh fish or cook it before adding it in the mixture. Pls. let me know.

Take care and happy cooking

Cheers,
Radhika Vasanth
Radhika Vasanth´s last blog ..Rava Laddoo

[Reply]

# 16 July 2009 at 9:39 PM

Sudeshna Banerjee (author) said:

@Veda,
I have used the fish egg or roe,as some people prefer to call it, and it is the raw fish egg that I have used. When you fry it along with the other ingredients it gets cooked.

[Reply]

# 17 July 2009 at 6:33 PM

Chanchra | Cook like a Bong said:

[...] the first event on her blog, Spotlight: Fish. Along with this I am also sending Bhapa Chingri and Macher Dimer Vada to the same [...]

# 14 August 2009 at 11:16 PM

Kalyan said:

Hi Sudeshna, Thanks for leaving a comment on my bog. This is a very nice blog you have got here. Love the look and the photos. I just bought an eelish full of roe. Any idea what to do with the deem beyond bora?

[Reply]

Sudeshna Banerjee Reply:
August 24th, 2009 at 12:53 AM

Hi Kalyan,
Thanks for dropping by. Actually ilish roe is so tasty that you can just fry it and have it with warm rice, no need to make any bora. I hope this helps you.

[Reply]

# 24 August 2009 at 12:45 AM

Kalyan said:

thanks…just holud and jeere powder?
Kalyan´s last blog ..I wanna hold your hand… Thai Pavilion, Cuffe Parade

[Reply]

Sudeshna Banerjee Reply:
August 24th, 2009 at 7:10 PM

Just halud and ektu laban diye mekhe sarser fry

[Reply]

# 24 August 2009 at 12:51 PM

Indira Mukerjee said:

yes I will sure try your recipe …
Keep watching my both blogs …Durga puja niye post ache Sonartoree te .
Bhalo thakben and natun post korben !
Indira Mukerjee´s last blog ..আমার তুমি

[Reply]

Sudeshna Banerjee Reply:
August 29th, 2009 at 6:24 PM

Indira,
Nischoi aro post likhbo, age thekei Durga Pujor janne janiye rakhi anek anek suvecha

[Reply]

# 29 August 2009 at 1:31 PM

How to prepare Shukto? | Cook like a Bong said:

[...] really fond of eating and feeding others. A usual Bengali lunch starts with a shukto, dal, fries or fritters, a vegetarian curry, and then the non-vegetarian item, most likely to be fish if not a egg, chicken [...]

# 30 October 2009 at 7:16 PM