Machher Deemer Ambol/ Tangy Fish Roe Curry | How to make Machher Deemer Ambol/ Tangy Fish Roe Curry

By Madhumita Pyne  |  24th Sep 2016  |  
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  • Machher Deemer Ambol/ Tangy Fish Roe Curry, How to make Machher Deemer Ambol/ Tangy Fish Roe Curry
Machher Deemer Ambol/ Tangy Fish Roe Curryby Madhumita Pyne
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

12

0

About Machher Deemer Ambol/ Tangy Fish Roe Curry Recipe

Bengali traditional recipe.

Machher Deemer Ambol/ Tangy Fish Roe Curry is delicious and authentic dish. Machher Deemer Ambol/ Tangy Fish Roe Curry by Madhumita Pyne is a great option when you want something interesting to eat at home. Restaurant style Machher Deemer Ambol/ Tangy Fish Roe Curry is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Machher Deemer Ambol/ Tangy Fish Roe Curry is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Machher Deemer Ambol/ Tangy Fish Roe Curry. Machher Deemer Ambol/ Tangy Fish Roe Curry is an amazing dish which is perfectly appropriate for any occasion. Machher Deemer Ambol/ Tangy Fish Roe Curry is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Machher Deemer Ambol/ Tangy Fish Roe Curry at your home.

Machher Deemer Ambol/ Tangy Fish Roe Curry

Ingredients to make Machher Deemer Ambol/ Tangy Fish Roe Curry

  • Fish Roe 250 gm
  • coconut Milk 1 cup
  • tamarind pulp 1 tbsp
  • Panchphoron/ bengali five spice 1 tsp
  • turmeric 2 tsp
  • mustard oil 1 tbsp + 2 tsp
  • salt to taste

How to make Machher Deemer Ambol/ Tangy Fish Roe Curry

  1. Put the roe in a deep pan and cover it with water. Add 1 tsp turmeric and about 1 tbsp of salt. Do not skimp on the salt here otherwise the Roe won't get any flavours inside. Bring it to boil and cook for 10 minutes.
  2. In the meantime, soak the tamarind pulp in 1/4 cup of hot water and keep aside.
  3. After 10 minutes, take out the Roe from the water draining out as much water as possible. Cut it into small pieces.
  4. Heat up 1 tbsp oil in a pan and fry the Roe. There will be a lot of spatter so it is advisable to fry it covered. Fry till they are golden on all sides.
  5. Once the Roe pieces are fried take them out. In the same pan add 1 tsp oil and the panch phoron. Once it starts to sputter, add 1 tsp turmeric, tamarind water and salt to taste.
  6. When the mixture starts bubbling, add the fried Roe and let it cook for about 2 to 3 minutes.
  7. Add in the coconut milk. Cover and cook for 5 minutes.
  8. Take off the cover and pour 1 tsp mustard oil on top.
  9. Serve this with steamed rice.

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