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:-
- Fish-Roe (പനഞ്ഞിൽ) : ¾ Cup
- Pepper powder : ¼ T sp
- Chilli powder : ¼ T sp
- Turmeric powder : A pinch
- Fennel powder : A pinch
- Garlic paste : ¼ T sp
- Salt for taste
- Oil for frying
For masala:-
- Chopped onion : 1
- Chopped garlic : 1 Tbl sp
- Chopped green chilly : 1
- Chilly powder : ½ T sp
- Pepper powder : ½ T sp
- Turmeric powder : A pinch
- Fennel powder : ¼ T sp
- Curry leaves : Few
- Salt for taste
For temper:-
- Mustard seeds : ½ T sp.
- Oil : 2 T sp.
- 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.