Batagor is a fried fish dumpling, somewhat similar to the Chinese Yong Tau Foo. A Sudanese traditional food, this is usually enjoyed with peanut sauce
Let's start cooking!
Step 1 - Blend and cook the spice paste
- In a blender, add 2 Tbsp salt, fried garlic, fried red chili, and 6 Tbsp brown sugar, 150 ml ice water and blend for a minute.
- Cook paste in a pot on high heat and then pour in tamarind water, 650 ml warm water, and peanuts. Stir until it boils and then bring to a simmer on low heat for 20 minutes, stirring occasionally
Step 2 - Mix the batagor filling
- In a blender, add 1 tsp salt, ½ tsp pepper, mackerel, spring onions, crushed garlic, 2 tsp sugar and egg whites and blend into a smooth paste.
- Transfer to a large mixing bowl, and add tapioca flour and flour. Mix well, and divide filling into two equal portions. Set aside.
Step 3 - Stuff the batagor
- Fill dumpling skins with about ½ Tbsp of filling, fold in half diagonally and press down the sides. Repeat for all and set aside.
- Cut open firm tofu with a butter knife and stuff with ½ - 1 Tbsp of filling.
- Repeat for all and set aside.
Step 4 - Deep-fry the batagor
- In a hot pot filled with oil, deep-fry dumplings, tofu and hard-boiled eggs until they float to the surface.
Plate and serve!
On a plate with a banana leaf, garnish batagor with sliced chili, lime wedges and coriander leaves with peanut sauce by the side. Serve hot.