Roe Fries! (pakodas/curry)


Variety of recipes for roe (fish egg) fries are enjoyed through out the world- American, Japanese, Indian, they are everywhere! As this is the season of rain, they can be found in abundance! Today I’m sharing a Roe Fry recipe as it is served in Bengal(eastern India) to be enjoyed as a curry with steamed rice or simply gulp it as fries with a cup of Darjeeling tea or coffee.

For the Fries


  • Roe (Fish eggs) of rohu/catla  650 gmsDSCN1489
  • Onion 1 (medium,chopped)
  • Green chili 4 (or as per taste, chopped)
  • Tomato 1 (medium chopped)
  • Garlic paste 1/2 tsp
  • Coriander leaves 2 tbl spn (chopped)
  • Corn meal (makki ki ata)/ Gram flour (besan) 2 heaped tbl spn
  • Salt 1 tsp (or according to taste)
  • Oil to deep fry.


Tear the egg sack and take out the eggs in a bowl. Mix well with all the above ingredients. Heat oil in a wok, then simmer the heat. With a round tip tbl spn pour 1 dollop of your roe mixture in the oil. Keep putting the dollops (1 tbl spn each) in the wok but separately. Keep the heat low till you observe the top surface of your fries have dried or look porous. Then turn the fries to cook the other side.You may increase the heat now. As both sides are golden,remove on a paper towel.

Serve hot with mustard sauce (kashundi) or any sauce of your choice. Enjoy with a cup of tea/coffee.

Simply best for monsoons for a lazy rainy evening with family and friends but this dish really sparkles as a main. What is popularly called as Macher Dimer Bodar Dalna in Bangla, is basically a curry and is absolutely delicious.

For curry


  • Oil 3 tbl spn
  • Onions 2 (chopped)
  • Ginger garlic paste 1tbl spn
  • Tomato 1 (chopped)
  • Turmeric powder 1/2 tsp
  • Chili powder 1tsp
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Curd 2 tbl spn
  • Milk 1/4 cup
  • Dry bay leaf 1
  • Cinnamon 1(1″stick)
  • Cardamom 3 (green)
  • Cloves 4
  • Ghee (clarified butter) 1 tsp
  • Coriander leaves 1 tbl spn(chopped)
  • Potato 2 (cubed and fried) (optional)
  • Onion (Birista-sliced and fried for garnish) (optional)
  • Sugar 1/2 tsp
  • Salt to taste


Slightly dry roast cinnamon,cardamom, cloves and grind together. Keep aside.

Heat oil in a wok, add the onions, fry till golden. Add ginger garlic paste and fry for a minute.

Meanwhile, in the curd, add turmeric,chili,coriander,cumin powder and make a paste. Pour this mixture in the wok and add chopped tomatoes and fry. Add salt and sugar. As your mixture starts looking dry sprinkle some water into it and fry it well (bhunao). Add 2 -3 cups of water and let it boil. As it starts boiling add fried potatoes and your Roe fries (which you have prepared using the previous recipe) and bay leaf into it. Mix well, lower the heat and cover the wok for 4-5 minutes to soak the pakodas in the gravy or till the gravy slightly thickens.

Check the taste. Remove from heat. Add the ground cinnamon,cumin,cloves and 1tsp ghee to it. Cover the vessel for 5 minutes to incorporate the flavor.DSCN1501

Garnish with coriander leaves and birista. And you’re all done!
Enjoy juicy machher dimer boda (Roe fries ) with rice or rotis.

But remember..

  • If you observe the whole gravy has been soaked by the pakoras,you can always add more water to it and boil it upto your desired consistency.
  • The Roe I have used belong to fresh water fishes- Rohu and Catla. I have never experimented with Sea Fish. In case you do, I would suggest add a bit more garlic and ginger to your fries and remember to share the result with me! 😀

Hope you like this dish because it has always been a huge hit with me! Do leave a comment if you find this recipe interesting enough and for more check out the #WeeklyChallenge for #FoodBloogers for more amazing dishes and cuisines! Have fun and enjoy the rain everybody.

Happy Cooking 🙂


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