FISH ROE CURRY – SERVES EIGHT

INGREDIENTS

Fish roe – seer  01 kg

Flour – wheat  04 tablespoons

Vinegar 02 tablespoons

Chili – coarse (pieces) ½ teaspoon

Chili powder 01 teaspoon

Turmeric powder 1/8 teaspoon

Curry powder 02 teaspoons

Cumin powder (roasted) ½ teaspoon

Onion – chopped 150 grams

Tomato –chopped 00 grams

Coconut milk – thick 02 tea cups

Lime juice ½ Number

Curry leaves 10 numbers

Rampe 01 piece – small 

Salt and crushed pepper to taste     

Green chilies slit 02 numbers

Goraka (gamboges) 01 piece

Corn or sunflower oil 04 tablespoons

Oil for deep frying                                    

METHOD

Wash the whole fish roe and steam for fifteen (15) minutes. Allow cooling completely and cut into half   (½) inch slices. Season the steamed roe with salt and vinegar, dust in flour. Deep fry and leave aside on absorbent kitchen paper. Heat corn or sunflower oil in a pan, add the onion, rampe, curry leaves, green chilies allow browning now add chili powder, curry powder, turmeric powder, coarse chili, goraka and tomato reduce this and add the coconut milk. Bring to a boil, simmer now add the fried slices of roe and allow further simmering for five (05) minutes, remove from fire add lime juice, pepper and salt to taste. Serve hot sprinkled with roasted cumin powder.

Please note: If green colour pith of the fish is visible on the surface of the roe discard this otherwise it would taste extremely bitter and spoil the entire dish, cost and effort. Select fish roe from a reliable vendor. Variation: The roe could also be steamed, seasoned and bread crumbed or batter fried and served on lettuce leaves with tomato slices, lime wedges and onion rings.