Tuesday, 8 August 2017


Fish Roe (fish egg) is widely used in Asia and Europe. It is usually shallow fried, deep-fried or can be eaten as a thick curry in India. In India, the fish roe is considered as a delicacy. In Odisha and West Bengal, the roe of several freshwater to saltwater fish are eaten.The roe being cooked separately or along with the fish. Roe either shallow fried or deep-fried is eaten as snacks or appetizers before a major meal or with the meal as a side dish. Fish usually lay eggs in monsoon season and is full of nutrients. Here I have used roe from Rohu. Ingredients which I have used are mentioned below.

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100 gms fish egg (properly cleaned)
1 chopped onion
3-4 grated garlic cloves
1 chopped green chili
1/2 Tsp cumin powder
1/2 Tsp turmeric powder
1/2 Tsp red chili powder
1 tbsp chopped coriander leaves
1/2 tbsp gram flour/besan
salt to taste
4 tbsp of mustard oil for frying


  • Take all of the above ingredients together except oil in a bowl and mix well with the help of your hand.
  • Heat oil in a pan, take small portions of fish egg mixture and gently put one by one into the hot oil.
  • Fry them for a minute or two in a medium to low flame. Then turn them around and fry till both sides become slightly golden brown.
  • Now take them out and place them on an absorbent paper to absorb extra oil and repeat the same process with the remaining mixture. 
  • Serve hot with sliced onion rings and green chutney. 

   Thanks for reading!