Fish Eggs In Pocket
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Fish eggs or roe are a common sight in Asian culinary tradition. This may account for some of the superior heart health enjoyed by south Korea, Japan and other countries that make strong health benefits to derive from eating fish eggs.
During rainy season we readily get fish's eggs in market. Eggs from big fishes like Rahu are very tasty. I used Rahu fish's eggs for making this innovative recipe.
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Ingredients
- Fish eggs 200 grams
- Coriander powder 1 tsp
- Chopped green chilli 2 tsp
- Turmeric powder 2 tsp
- Red chilli powder 1 tsp
- Cumin powder 1 tsp
- Curry powder 2 tsp
- Chopped onion 1/2 cup
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Baked paratha like chapati cut two pieces with refine flour
- Tomato paste 1/2 cup
- Oil as required
- Salt
- Fresh coriander leaves
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Instructions
- First wash the eggs with turmeric powder and salt. Then marinate with turmeric powder, salt and lemon juice. Then fry and sauteed.
- Then keep separate. Now in the same pan add little more oil, chopped onion, ginger garlic paste, red chilli powder, cumin powder, coriander powder, chopped green chilli, tomato paste and curry powder. Then add fried fish eggs.
- After cooking let cool then fill in half cut fold of the baked paratha. Garnish with fresh coriander leaves.
Notes
It’s a full meal and tasty.
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