Fish Egg Roast
Kerala-style dry fry where fish is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 2 servings
- Fish egg 10 number or more
- Onion 1
- Ginger a small piece
- Garlic 2 cloves
- Tomato half
- Curry leaves 1 small sprig
- Oil, to taste
- Coriander powder half tsp
- Turmeric powder half tsp
- Chilly powder 1 tsp
- Salt, to taste
Preparation
Step 1
Clean fish egg.
Step 2
Pour all powders to it and mix it well.
Step 3
Heat a pan and pour oil to it, when its hot.
Step 4
Pour the other ingredients to it.
Step 5
Give it a good stir.
Step 6
Add curry leaves.
Step 7
Give it a good stir,then add the fish egg.
Step 8
Give it a good stir and make to low flame and close the pan.
Step 9
After 2 to 3 minute check whether its cooked or not. It wont take much time to get cooked.
Step 10
When its cooked off the flame.
Step 11
Serve while still hot.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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