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Uchhe Maacher Dim

Uchche diye Maacher Dim (Bittergourd and Fish Roe Stir Fry)

Uchche diye maacher dim. A symphony of bittergourd and fish roe. The bitterness balanced by the umami of the fish roe, the fire of chillies and the tart of lemon. This is wicked genius !!!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Side Dish
Cuisine: Bangladeshi, Bengali
Ingredients Method

Ingredients
  

  • 250 g uchche or bittergourd cut into thin roundels and halved
  • 300 g fish roe
  • 3 big onion finely sliced
  • 1 tsp cumin seeds
  • 4-5 green chilies finely chopped
  • 1/4 cup coriander leaves finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/4 cup mustard oil
  • 1 tsp lemon juice
  • salt to taste

Method
 

  1. Wash the fish roe throughly, drain all the water. Add a little salt and ½ tsp turmeric powder to the fish roe, mix well, it is important that there are no lumps in the roe.
  2. Heat oil in a pan, throw in the cumin seeds, allow to splutter.
  3. Add the bittergourd, sprinkle in a little salt and the remaining turmeric powder, fry over a high flame for 4-5 minutes.
  4. Add the red chili powder, chopped onions and green chilies. Continue to cook over a medium flame till the bittergourd catches a light brown tinge.
  5. Lower the flame, gently add the fish roe while stirring continuously. Try to coat the fried bittergourd with the fish roe as much as possible. Continue to cook on a low flame till both the bittergourd and fish roe are perfectly cooked. Splash a little water if it’s getting a bit too dry.
  6. Adjust seasonings. Finish with a generous drizzle of lemon juice and coriander leaves.
  7. Serve hot.