Bengali Fish Roe Curry (Macher Macher Dim er Jhol)

Bengali Fish Roe Curry is a traditional and homely dish that showcases the Bengali love for utilizing every part of the fish. Fish roe, also known as "dim," is considered a delicacy in Bengali cuisine, and it is often used to make various dishes.

The tradition of making Fish Roe Curry can be traced back to Bengali households where no part of the fish is wasted. The roe is cooked in a flavorful gravy made with spices, mustard oil, and other aromatic ingredients. It is a testament to the resourcefulness and sustainability of Bengali cooking, ensuring that every part of the fish contributes to a delicious meal.

Recipe: Bengali Fish Roe Curry (Macher Macher Dim er Jhol)

Ingredients:

• 250g fish roe (from a fresh fish)
• 2-3 tablespoons mustard oil
• 1 onion, finely chopped
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish
• 1-2 cups warm water

Instructions:

Preparing the Fish Roe:

1. Carefully remove the fish roe from the fish. You can usually find it near the belly area.

2. Wash the fish roe thoroughly and gently separate the individual roe sacs.

Cooking the Fish Roe Curry:

1. Heat mustard oil in a pan until it starts smoking.

2. Reduce the heat to low and add the chopped onions. Sauté until they turn translucent.

3. Add green chilies and ginger paste, and sauté for another minute until the raw smell disappears.

   
   
   

4. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well to toast the spices for a minute.

5. Carefully add the fish roe to the pan and gently mix them with the spices.

6. Season with salt and let the fish roe cook in the spices for a couple of minutes.

7. Pour in warm water to cover the fish roe and create a thin gravy.

8. Cover the pan and let it simmer on low heat for about 10-15 minutes or until the fish roe is cooked through and the gravy thickens slightly.

Garnish and Serve:

1. Garnish with fresh coriander leaves.

2. Serve hot with steamed rice.

Bengali Fish Roe Curry is a unique and flavorful dish that highlights the delicate and distinctive taste of fish roe. It's a beloved part of Bengali cuisine, often enjoyed as a comfort food in households across the region. Give it a try to savor this lesser-known delicacy in Bengali cooking.