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Saturday, September 21, 2013

Fish Egg-Sesame Fritters ( Maccha Bihana Bara )

'Maccha Manjee' or fish eggs ( roe ) are a seasonal delicacy and much relished by many Oriya folks. The eggs are usually present in a thin membrane like sac or pouch, which needs to be removed before cooking. It usually takes minimal seasoning and very less effort to prepare them. But one needs to be very cautious while buying them as they can often lead to food poisoning. Never buy fish eggs unless you believe that it has been freshly removed from the fish. Seeing is believing, that is the thumb rule to be followed.

My husband happens to be very fond of these. Today being a Saturday, he religiously made a trip to the nearest Bengali fish stall to shop for 'Maccha manjee' and purposely chose a fish which had eggs in it ( u need to press the belly of the fish and if it yields a bit, then u have got it ). Some people avoid such fish as eggs tend to make the fish less firm. But such argument will not hold water if you are crazy about the stuff.

After getting his prized catch home, he cleaned and seasoned it with much excitement . H decided to experiment ( Surprise : O ) with his much loved recipe. I guess the unopened packet of sesame seeds kept on the kitchen counter was bothering him too much ( well..i am hoarding too much stuff these days thanks to my blogging ). But the sesame added a new and interesting flavor to these fritters and we all enjoyed it.

Read on for the recipe:

Preparation Time - 10-15 mins

Ingredients - Fish eggs ( 200 gm ), white sesame seeds ( 4 tsp ), chilli flakes ( 1 tsp ), 1/2 tsp ginger garlic paste, 1/4 tsp turmeric, 1 tsp besan, 1 tsp corn flour/rice flour, salt to taste, oil for deep frying.

Preparation- Carefully remove the sac from the fish eggs. Mash them and wash thoroughly with water. Add all the remaining ingredients except for oil.

Allow to marinate for 10 mins.

Cooking - Heat oil in a wok. Take spoonfuls of the above mixture and drop carefully into the oil. ( Be cautious as it the oil may splutter )

Fry on both sides to a deep brown color.

Remove and keep on paper towel to absorb excess oil.

Serve hot as a side dish with rice or as a snack.

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