Kachki Macher Bora
14 June
The monsoon is here and so is the craving for garma garam fritters with chai. Another good news is that the un-lockdown process has started. Fingers crossed that we do not have to see a third wave.
This time since mom is here with me, I have been trying out different kind of fritters which I always wanted to make - vegetable chop, daler bora, macher chop, chicken popcorn, beguni and the list goes on. It is so much fun to experiment with fritters because they don't usually go wrong even if you miss on a few ingredients.
Before lockdown I used to buy fresh fish from a place enroute to my home form office. There was a fixed fish vendor from which I usually got my fishes. From the time lockdown started I have been getting my fish supply either from Fresh2Home or from Licious. While I left Licious provides more quality products, Fresh2Home has better variety. And due to which I had tried out all different varieties of fish which I probably had not tried in past decade. Some of the fishes like Koi was really amazing. Having Koi mach sitting in Pune was like an impossible dream before.
For a couple of days I was seeing Kachki fish on the Fresh2Home seafood section. I deliberated whether I should get them but then parked the idea as I didn't know what to make with them. Then one day I came across this recipe on Sandeepa's (Bong Mom's Cookbook) Instagram post. She had posted about Kachki Macher bora and I was really piqued. The immediate next step was to order the fishes ( which miraculously I got the very next day in their listing) and gather the ingredients.
These tiny silver fishes are really delicate. I mean I have never worked with such delicate fishes in my life before. It was a breeze to clean them unlike other fishes. The boras itself got made within 30 minutes and I couldn't stop eating them right off the wok, they turned out that delicious!
While making bora or fritters at times we face a challenge that the ingredients don't bind well. Here is a quick tip for it, if it is a fish fritter especially, add an egg to it. Egg is a wonderful binder and also enhances the taste. This was the main difference in me and Sandeepa's recipe.
You can also try the other fritter recipes
- Moringa Pakoda|| Drumstick Leaves Fritter
- Macher Dimer Bora || Fish Roe Fritters
- Bok Ful Bhaja || Hummingbird Flower Fritters
Check out a few of the dal recipes you can try this with
- Kachki Fish / Freshwater Anchovy - 250 gm
- Potato - 1 medium, boiled
- Egg- 1
- Ginger paste - 1 tsp
- Garlic Paste - 1 tsp
- Corriander Powder - 1 tsp
- Red Chilli Powder - 1 tsp + 1 tsp
- Spring Onion - 1/2 cup, chopped
- Onion - 1 medium, chopped
- Garlic - 9-10 cloves, finely minced
- Fresh Coriander Leaves - 1/2 cup, chopped
- Green Chilli - 2, chopped
- Rice Flour - 1/4 cup
- Water - for boiling the fish
- Salt as per taste
- Mustard Oil - as required
- Spring onion (for garnish) - 1/2 cup, chopped
- Wok
- Skillet
- Mixing Bowl
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