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Macher dimer borar torkari - 2

Macher Dimer Borar torkari

Madhushree Basu Roy
This is a dish made with fish roe fritters crumbled with potatoes and other spices.

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Non Vegetarian
Cuisine Bengali
Servings 6 people


For Macher Dimer bora (making the fish roe fritters)

  • 150 gms fish roe preferably rohu or katla roe
  • 1 no Medium Sized Onion finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp besan or bengal gram flour
  • salt as per taste
  • vegetable oil for deep frying

For Torkari

  • 1 no medium sized onion finely sliced
  • 3 nos green cardamom
  • 4 nos cloves
  • 1 inch cinnamon stick
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 no dried bay leaf
  • 1 no dried red chili
  • 1 no large potato peeled and cut into1/2 inch cubes
  • 1 no medium sized tomato roughly chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Bengali garam masala powder
  • 1/2 tsp sugar
  • 1 tbsp ghee
  • 2-3 nos green chillies
  • 2 tbsp mustard oil
  • salt to taste


Method for making macher dimer bora (fish roe fritters)

  • Wash the fish roe under running water and then pat it dry. Add all the ingredients listed and make a mash of the fish roe. The batter should be thick.
  • In a frying pan, heat oil for deep frying. When the oil is hot, use your fingers or use a table spoon to take the fish roe batter and gently drop it into the hot oil.
  • Reduce the temperature of the oil or else the outside will burn without actually cooking. In medium flame, slowly cook and turn the fritters to the other side after you see colour forming.
  • When the fritters are golden brown, take them out with a slotted spoon and keep aside to cool down.

For Making macher dimer borar torkari

  • In a frying pan or kadai, take mustard oil and when it starts to smoke, add bay leaf, dried red chili, cardamom, cinnamon and cloves. Let them form a colour and start releasing oil.
  • Add the sliced onion and stir fry them over high heat. After a couple of minutes, add ginger paste and garlic paste. Continue story frying. Reduce the flame if the ginger paste starts to brown too much.
  • Add the potatoes, chopped tomatoes, salt, turmeric powder, red chili powder and mix everything thoroughly.
  • Keep the flame high for a minute and stir fry. After that reduce the temperature and sprinkle some water. Cover with a lid, lower the flame and let it cook slowly for 8 to 10 minutes.
  • Keep a watch over the potatoes. Depending on the size of the cut, the temperature of the flame, the potatoes will cook.
  • Keep stirring from time to time and while the potatoes are cooking, you need to prepare the fish roe fritters.
  • Crush the fish roe fritters or macher dim into a grainy texture and keep it ready.
  • Once the potatoes are cooked, add the fish roe grains to the frying pan. The amount of fritters you want to use is upto you. If you want less fish roe and more potatoes, do so and keep some fritters to be eaten on the side or cooked later.
  • Add sugar and adjust the seasoning. Mix everything and add Bengali garam masala, ghee, split green chilies and fry them together.
  • When everything has come together and the fish roe grains have also mixed with the spices, check the seasoning once more and add more last if required.
  • Once done, turn off the heat. Serve the macher dimer torkari with steamed rice.
Keyword bengali style fish roe stiry fry, macher dimer borar torkari