Fish-roe roast

 

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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

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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.

 

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