{"id":1394,"date":"2014-10-08T21:56:25","date_gmt":"2014-10-09T05:56:25","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=1394"},"modified":"2014-10-08T22:02:11","modified_gmt":"2014-10-09T06:02:11","slug":"fish-roe-roast","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/fish-roe-roast\/","title":{"rendered":"Fish-roe roast"},"content":{"rendered":"

\"DSC_1535\"<\/a><\/p>\n

Fish roe (fish egg \/\u0d2a\u0d28\u0d1e\u0d4d\u0d1e\u0d3f\u0d7d ) is a seasonal spin-off product we normally get from most of fish. \u00a0In Kerala we used have fish roe from Sardines during pre-monsoon time.\u00a0Nutritionally, fish eggs share one important benefit with fish oil\u00a0supplements: they\u2019re 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\u2019s much less risk of the fats oxidizing during processing.\u00a0I share here a tasty side-dish recipe \u00a0that of fish-roe, which will go great with rice.<\/p>\n

Ingredients<\/b><\/p>\n

For frying:-<\/p>\n

    \n
  1. Fish-Roe (\u0d2a\u0d28\u0d1e\u0d4d\u0d1e\u0d3f\u0d7d)\u00a0\u00a0\u00a0 : \u00be Cup<\/li>\n
  2. Pepper powder\u00a0\u00a0\u00a0\u00a0 : \u00bc T sp<\/li>\n
  3. Chilli powder\u00a0\u00a0\u00a0\u00a0 : \u00bc T sp<\/li>\n
  4. Turmeric powder\u00a0\u00a0 : A pinch<\/li>\n
  5. Fennel powder\u00a0\u00a0\u00a0\u00a0 : A pinch<\/li>\n
  6. Garlic paste\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00bc T sp<\/li>\n
  7. Salt for taste<\/li>\n
  8. Oil for frying<\/li>\n<\/ol>\n

    For masala:-<\/p>\n

      \n
    1. Chopped onion\u00a0\u00a0\u00a0\u00a0 : 1<\/li>\n
    2. Chopped garlic\u00a0\u00a0\u00a0 : 1 Tbl sp<\/li>\n
    3. Chopped green chilly\u00a0\u00a0\u00a0 : 1<\/li>\n
    4. Chilly powder\u00a0\u00a0\u00a0\u00a0 : \u00bd T sp<\/li>\n
    5. Pepper powder\u00a0\u00a0\u00a0\u00a0 : \u00bd T sp<\/li>\n
    6. Turmeric powder\u00a0\u00a0 : A pinch<\/li>\n
    7. Fennel powder\u00a0\u00a0\u00a0\u00a0 : \u00bc T sp<\/li>\n
    8. Curry leaves\u00a0\u00a0\u00a0\u00a0\u00a0 : Few<\/li>\n
    9. Salt for taste<\/li>\n<\/ol>\n

      For temper:-<\/p>\n

        \n
      1. Mustard seeds\u00a0\u00a0\u00a0\u00a0 : \u00bd T sp.<\/li>\n
      2. Oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 T sp.<\/li>\n
      3. Whole chili : 2<\/li>\n<\/ol>\n

        \"DSC_1531\"<\/a><\/p>\n

         <\/p>\n

        Method<\/b><\/p>\n