Add turmeric powder, chopped onions and chilies to the fish eggs in a mixing bowl and mix properly using a spoon or your palm and fingers. Avoid any lumps in the eggs
Finely chop the coriander leaves
Add the coriander leaves, rice flour, and salt to the mixing bowl
Thoroughly mix it
Heat a wok and add oil to it
Once the oil starts smoking, reduce the flame
Take two spoonful of the hot oil and add it to the mixing bowl. Give it another mix
Frying the Fish Egg Fritters or Macher Dimer Bora
Take a spoonful of the batter and carefully add it to the oil
Allow this to fry for a minute or minute and half on each side
Using a spatula, turn this to the other side. Allow to fry for a minute
Keep separate in a bowl
Repeat the process for the rest of the batter and fry in batches
Serve hot with rice, dal and a wedge of lemon
Notes
Your best bet would be eggs from the Hilsa. I have used Catla and Rohu since they are most widely available
After you have bought the fish eggs, while storing them in the refrigerator ensure that you lightly marinade it with some turmeric to prevent it from going dark in color
You can leave out the green chilies to avoid the heat. Alternatively, slice the green chilly from the middle and remove all the seeds
Ensure safe distance while placing the fish roe in the batter since fish roe can splutter in hot oil
You can use common flour or corn flour instead of bengal gram flour (besan). Since this is used for binding, you can also experiment with sattu (chhatu in Bengali)