This recipe is from my series of weird but wonderful Indian dishes that are not well known. My mum’s favourite dish was fish roe curry and as this was a meal that made a regular appearance on our dinner table (when fish roe was in season) – my siblings and I have also learnt to enjoy this dish. We always associate this with our mum and our childhood memories.
Fish roe are fish eggs and is used both as a cooked ingredient in many dishes and also as a raw ingredient. It’s very common in the Asian countries and depending on the type of fish roe – it is considered a delicacy – like sea urchin and crab roe in China and salmon roe in Japan.
Caviar, the most expensive of the roe, is processed from salted non fertilized sturgeon roe from the different sturgeon species which are found living in the Caspian and Black Sea.
The most common of the large fish roe is the shad and this is what my mum used to buy to make her curry.
The steps to prepare this dish.
Steam the roe
Fry the roe coated in a curry paste batter.
Prepare a tomato based curry and place the roe in it.
This is a tasty dish and even my mum’s grandchildren who are all fussy about what they eat enjoy this dish.
FISH ROE CURRY
500gr fish roe
1 teaspoon salt
2 tspchilli powder
¼ tsp turmeric powder
1 Tblsp cold water
Tomato based curry
3 Tblsp oil
1 onion, finely chopped
2 green chillies, slit
2 tsp crushed garlic
2 tsp grated ginger
1 – 2 tspchilli powder (adjust according to taste)
¼ tsp turmeric powder
1 can tomato or tomato onion mix
Salt to taste
Rinse the fish roe in cold water.
Place in a pan with salted water and bring to boil until the roe changes colour about 8 – 10 minutes.
Remove immediately – place in a colander and rinse in cold water.
Place the fish roe on a flat plate and pat dry with some paper towels.
Cut each fish roe (depending on the size) into 2 – 3 pieces.
Prepare a curry paste by mixing the chilli powder, turmeric powder with the tablespoon of water into thick paste, adding more water if necessary.
Smear the fish roe pieces with the curry paste.
Fry the fish roe in shallow oil until nicely browned.
Remove from the oil and set aside.
NB . At this stage the fish roe can be eaten as a snack without the curry.
Now prepare the curry.
Place the oil in a pan.
Add the onions and green chillies and fry until the onionsare just turning brown.
Add the ginger and garlic – cook for about ½ a minute.
Add the chilli powder and turmeric.
Mix well and cook for a further ½ minute.
Add the tomato and salt.
Mix well and cook until the mixture thickens – 8 -10 minutes.
Then add the fish roe into the pan and mix well and simmer for about 5 minutes.
Garnish with the coriander.
Serve with rice, roti or bread.