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A Bengali delicacy where delicate fish roe is mixed with spices and chickpea flour, then fried into crispy, savory fritters. It's a perfect appetizer or side dish for a traditional dal-rice meal.
Prepare the Fish Roe
Create the Fritter Batter
Shallow Fry the Fritters
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A Bengali delicacy where delicate fish roe is mixed with spices and chickpea flour, then fried into crispy, savory fritters. It's a perfect appetizer or side dish for a traditional dal-rice meal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 185.4 calories per serving with 16.54g of protein, it's a beginner-friendly recipe perfect for appetizer or side_dish.
Cook and Serve
Add 1/4 teaspoon of nigella seeds (kalo jeere) to the batter for a distinct, nutty aroma and flavor.
Incorporate 1 tablespoon of finely chopped mint leaves along with the coriander for a fresh, cooling contrast.
Mix in 1 tablespoon of white poppy seeds (posto) into the batter for an extra layer of crunch and a nutty taste.
For a lower-oil version, shape the mixture into small patties and cook them in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through. Spray with a little oil for better crisping.
Fish roe is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
It provides a complete protein profile with all essential amino acids, which are vital for building and repairing tissues, muscle growth, and overall body function.
Fish roe is packed with Vitamin B12, which is essential for nerve function, DNA synthesis, and the formation of red blood cells, helping to prevent anemia and fatigue.
Fish Roe Fry is moderately healthy. It's a great source of high-quality protein and omega-3 fatty acids. However, it is also high in cholesterol and is shallow-fried, which adds calories and fat. It's best enjoyed in moderation as part of a balanced meal.
One serving of Fish Roe Fry (approximately 3 pieces or 115g) contains around 280-320 calories, depending on the amount of oil absorbed during frying.
While you can use roe from various fish, this recipe works best with roe from freshwater carp like Rohu, Katla, or Mrigal. Hilsa (Ilish) roe is also a delicacy and can be used.
This can happen for two main reasons: the batter is too loose, or the oil isn't hot enough. Ensure you haven't added any water and that you have enough besan to bind the mixture. Also, make sure the oil is properly heated before you start frying.
It's best to fry the fritters immediately after preparing the batter. If left to sit, the onions and salt will release water, making the batter too thin and resulting in less crispy fritters.