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Masor Konir Bora

Crisp little fritters of Rohu roe with onion and green chilli — the seasonal treat Assamese homes wait for every spring.

Ingredients

• 250 g Rohu fish roe (koni)
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped
• ½ tsp ginger, grated
• ½ tsp turmeric powder
• 2 tbsp rice flour or besan
• 2 tbsp coriander leaves, chopped
• 4 tbsp mustard oil
• salt to taste

Method

1. Rinse the roe gently and peel off the thin outer membrane.
2. Mash the roe lightly in a bowl. Mix in onion, green chilli, ginger, turmeric, coriander, rice flour and salt.
3. Heat mustard oil in a flat pan till it smokes, then lower to medium.
4. Drop tablespoon-sized portions and flatten them slightly.
5. Fry 3 minutes per side till golden and firm.
6. Drain on paper and serve hot with rice and dal.

Tip: If the mix feels loose, add another spoon of rice flour — the bora should hold its shape on the spoon.