Fish egg fritter curry

Fish egg curry is one of the famous delicacy from eastern part of India. However, who never have never seen the fish egg, to him/her it can appear very gross. Fish egg looks very slimy , and blackish. The feeling while mixing it, may not be very pleasant. But, believe me, the cooked curry is so tasty, you will crave for it after having the cooked curry. Here, in the USA getting all the ingredients can be a little difficult. You need to go to some particular store to find the ingredients. Just like getting fish egg, you have to any grocery shop from Bangladesh. I’ve one Bangladeshi shop near my home. One day Mr. Man went there, and came with a packet of frozen fish egg. Truly speaking, though I love to eat fish egg curry, but I don’t like to cook it. 

The curry is so delicious, that I can’t help me , but sharing the recipe.

Two pounds fish egg (I used rohu fish’s egg)
Chickpeas flour
One medium sized onion
One medium sized tomato
One medium sized potato
Two green chili(optional)
Half tsp. cumin seeds
One dry red chili
One tsp. cumin powder
One tsp. coriander powder
Two tsp. ginger paste
One tsp. garlic paste
pinch of turmeric powder
Salt to taste
Chopped cilantro
Oil for frying and cooking

Lightly washed the fish egg. If you buy frozen eggs, then first thaw it.  Finely chopped the onion. Finely chop the chili.Take a big bowl. Put the half of the chopped onion, cilantro, chili, fish egg,salt,turmeric powder, and mix very well. Add chickpea flour  one tablespoon at a time, until you can make a batter. Just be careful, you are not going to make a tight batter. The consistency of the dough will be slightly thicker that pancake batter, but not thick like pizza dough. Take big flat frying pan. Grease the pan with cooking spray, or add two tablespoon of cooking oil. Heat the oil in medium. Take a tablespoon, scoop from the batter and put in the pan. The fritters will look like tiny pancake. Let fry one side of the fritter properly. Then flip them just like pancake, and fry the opposite sides. Take out the fritters, and keep them aside. 

The gravy:
Finely chop the tomato. Wash and peel the potato. Cut it into medium sized cube. Heat two tbsp oil in medium. Fry the potato until slightly brown. Take out it, and keep it in the same bowl of the egg fritters. In the same oil add half tsp cumin seeds, and red chili. When then the cumin start to crackle, and the ginger paste. Stir it in the oil, and add the chopped onion. Slightly stir, and cover the pan, and let it cook. After about five minutes add the chopped tomato, and garlic paste into the pan. Mix well, and let it cook, until tomato become mushy, stirring occasionally. 

When oil starts oozing out from the spices, and the potato. Add cumin powder, coriander powder, salt, pinch of turmeric powder. Mix well, let it cook covering the pan, until the raw smell of the spices disappear. Add 3-4 cups of water, and the fritters. Bring into boil. Cook it until the potatoes is soft. Uncover the pan, boil the curry, until desired consistency is reached. Serve hot with steaming rice.