ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Saturday, September 10, 2011

SCRAMBLED FISH ROE (FISH EGGS)


Serves 6 
Preparation Time 45 minutes
Ingredients

½ kg Fish Roe 
2 onions chopped finely
2 green chillies chopped    
1- teaspoon salt
2 teaspoons pepper powder    
3 tablespoons oil or butter

Wash and cut the Fish Roe into thick slices about an inch in thickness. Coat it with the salt and pepper. Heat oil or butter in a pan till smoky and fry the onions and green chillies till golden brown. Mix in the fish Roe slices and fry till golden brown. Break up the Roe as it fries. It will taste like scrambled egg. Serve with  buttered Toast