Fish roe are the eggs many female fish will have in their bellies. It used to be that you needed to collect them from fish you may have eaten but these days you can get a tray of them at the local fish market or store.
A little more complicated recipe with more steps, but simple enough to follow along and a reward of a delicious less common dish (does it qualify as exotic or a bizarre food?) at the end!
Ingredients:
500g Fish roe, washed and cleaned
For boiling fish roe:
A handful of small sticks of cinnamon
1 tsp hurdee
1 tsp rough salt
1 lt water
Marinate boiled fish row for 15-30mins in:
1 tsp mixed masala
1 tsp hurdee
1 tbs soy sauce
Crack of black pepper
Dash of lemon juice
1/4 cup oil
For cooking chutney
1/2 cup oil to fry fish roe - strained and used for chutney
1 small onion, grated
4 cloves of garlic crushed
2 green chillies
3 large tomatoes grated
1/2 tsp jeera
1/2 tsp mustard seeds
1 tsp mixed masala
1/2 tsp hurdee
Curry leaves
1 tsp salt
Dash of lemons juice
Dhania and spring onions to garnish
Best served with soft mielie meal roti and salad. If you have it dhal also goes well. Can be made more dry like I showed or if you prefer, with more tomato chutney.
