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Saturday, 25 April 2009

Caviar d'Ganga / Rui Macher Dim bhaja

Caviar is obtained from the roe (egg !) of the sturgeon fish that is found in great abundance in the Caspian Sea. Today, caviar is also harvested from commercial fish farm that breed the mighty sturgeon under controlled conditions.

Traditionally, caviar is served with a hint of lemon juice -- and nothing else ! as an accompaniment to champagne and is perhaps one of the most expensive cocktail snacks that one can come up with!

In India caviar is difficult to get and frightfully expensive as well. However fish roe is nothing unsual especially in the riverine delta region of Bengal ( and neighbouring Bangladesh). The Ganga with its infinite variety of fresh and salt water fishes is a very interesting source of fish based delicacies and this is the genesis of our dish of the day : Caviar d'Ganges.

Ingredients for making fried Caviar d'Ganges :

  • Fish roe : 250 gms.
  • Salt : 1/4 tsp.
  • Poppy seeds : 2tsp.
  • Green chillies : 4tsp ( finely chopped)
  • Turmeric powder : 1tsp
  • Red chilly powder : 1/2 tsp
  • Gram flour : 50 gms
  • Mustard oil for deep frying.
Take the fish roe along with all ingredients, except the oil of course, in a large bowl. Mix lightly. Keep aside.

Heat the oil. Take small amounts of the roe mixture and drop into the hot oil so as to coagulate and form small, roundish clumps on coming in contact with the hot oil. Fry these clumps till they are golden brown. Do not make the clumps too large as this may cause the inner parts to remain uncooked.

1 comment:

Sudeshna said...

macher dim er vada is really a very unique way of cooking fritters. I loved the way you have prepared it. Poppy is just the best thing to make it crispier:).
I posted about it some months back. You can have a look at it here