Fish roe (fish egg /പനഞ്ഞിൽ ) is a seasonal spin-off product we normally get from most of fish.  In Kerala we used have fish roe from Sardines during pre-monsoon time. Nutritionally, fish eggs share one important benefit with fish oil supplements: they’re very high in anti-inflammatory Omega-3 fats. Since roe is a natural source of these fats, it even beats out a supplement for nutritional quality, since there’s much less risk of the fats oxidizing during processing. I share here a tasty side-dish recipe  that of fish-roe, which will go great with rice.

Ingredients

For frying:-

1. Fish-Roe (പനഞ്ഞിൽ)    : ¾ Cup
2. Pepper powder     : ¼ T sp
3. Chilli powder     : ¼ T sp
4. Turmeric powder   : A pinch
5. Fennel powder     : A pinch
6. Garlic paste      : ¼ T sp
7. Salt for taste
8. Oil for frying

For masala:-

1. Chopped onion     : 1
2. Chopped garlic    : 1 Tbl sp
3. Chopped green chilly    : 1
4. Chilly powder     : ½ T sp
5. Pepper powder     : ½ T sp
6. Turmeric powder   : A pinch
7. Fennel powder     : ¼ T sp
8. Curry leaves      : Few
9. Salt for taste

For temper:-

1. Mustard seeds     : ½ T sp.
2. Oil         : 2 T sp.
3. Whole chili : 2

Method

• Marinate the ingredients for frying (except oil).Keep it for 15 minutes.
• Shallow fry the fish-roe.
• In a pan / kadai add the oil and throw the mustard seeds , let it splutter and add the chilly
• Then add the onion, chilli and garlic.
• Fry the onion in a low medium heat. Once the onion became translucent add the chilli, turmeric and pepper powder.
• Fry it until the raw smell gone.
• Add the fennel powder along with the curry leaves.
• After 1 minute add the fish-roe and mix everything together.