Fish Roe Recipe – Fried Fish Eggs (Gaboli Fry). If you haven’t eaten a Fish Roe before then you must try out this recipe. In Mumbai, we call Fish Roe (Fish eggs) Gaboli and Fried Fish Eggs is Gaboli Fry in the restaurant menu.
This is a simple and delicious recipe where we marinate the fish roe in a green chutney paste and then shallow fry. My mum would make this at least once every year when fish roe is available in the monsoons. Fish roe cooks very quickly and overcooking may lead to a hard roe.
In this recipe, I am using the roe of Palla fish (Hilsa) that is generally available for a short period during the monsoons. Palla fish belongs to the herring family and is silver in colour. The fish is rich in Omega-3 and considered healthy.
The fish has a lot of thorns or bones but its flesh is very tasty. This fish is also most favoured for its Roe. You can literally feel the oil on your fingers when handling Palla/Hilsa fish. The curry turns out to be extremely delicious and the fish just melts in your mouth. The Fish Roe is generally fried and enjoyed as a delicacy.
- What is Fish Roe?
- How to Cook Fish Eggs?
- How to fry Fish Eggs?
- Serving Suggestions
- Other Fish Recipes you may like
- Printable Recipe Card
What is Fish Roe?
Fish roe is the fully ripe internal egg mass in the ovary of fish like Rohu, Hilsa, etc.
Fish Roe or Fish eggs are a healthy delicacy that is savoured by seafood lovers. Roe is not only rich in Omega3 Fatty acids but also has a significant amount of Vitamin B12. Fish Roe is therefore considered healthy food that can be consumed safely during pregnancy too.
Among the tribal population of eastern India, the Roe of Rohu fish is a delicacy that is roasted over an open fire. This gives a nice smoky flavour to the fish roe.
In Odisha and West Bengal, the Roe of several fresh-water fish, including Hilsa, is either cooked along with the fish or fried separately. Fish Roe, is also shallow or deep-fried and eaten as an appetizer or before a meal.
Along the coastal areas of Konkan, the Roe of sardines, mackerels, and several other fish is considered a delicacy. The roe is coated in a red masala paste and then fried on a pan.
In Goa, fish roe is first steamed or poached with salt. It is generally coated with the Goan Recheado masala and shallow fried on a pan.
Roe from a sturgeon or sometimes other fish such as flathead grey mullet is the raw base product from which caviar is made.
You can read more about Fish Roe here – familycuisine.net/wiki/Roe
How to Cook Fish Eggs?
Fish roe or Fish eggs are used both as a cooked and raw ingredient in many dishes. Fish roe is a delicacy that people in India enjoy in the form of a thick curry or as shallow fried fish eggs in other parts of the country.
In this recipe, I have made a green chutney paste and coated the fish eggs with this. I then let the fish eggs marinate for a while before shallow frying.
You can also steam the fish eggs after applying the green chutney paste. Steaming the fish eggs before frying also ensures quick cooking. Apply the green masala paste and place the fish roe into a steamer vessel and steam for 10 minutes. You can then shallow fry this fish roe on a pan.
- The fish roe (fish eggs) are delicate and needs careful handling.
- Apply some salt to taste and a tsp of turmeric and let it rest for a few minutes before coating it with the green chutney paste.
- Make a green chutney paste with the following ingredients –
- Coriander leaves – 1 small bunch
- Mint leaves – 1/4 bunch (optional)
- Green chillies – 2 to 3 or as per taste
- Ginger – 1-inch piece
- Garlic – 5 to 6 flakes
- Lemon juice (juice of half a lemon or 1 tbsp)
- Salt to taste
- Now apply this green chutney paste gently all over the fish roe (fish eggs) and let it marinate for 10 to 15 minutes.
How to fry Fish Eggs?
Heat oil in a shallow fry pan. Once the oil is hot, gently place the fish eggs on the pan and then dab the remaining chutney, if any, over the fish eggs.
Let the fish eggs fry on one side for 5 to 6 minutes and then flip over gently and fry for another 5 to 6 minutes or till done. Allow the fish roe to brown on both sides for even cooking.
Take extra care while flipping over the fish roe or eggs, being delicate they tend to break easily.
Also do not force the fish roe to turn over, let it release its self from the frying pan naturally. Wait for a few more seconds if you find it difficult to flip over the fish eggs.
Use a good quality frying pan, preferably a cast iron, and season the pan well. You could also use a non-stick pan or griddle to fry the fish roe or eggs.
Serve Fish Roe (fish eggs) as an appetizer or as a side dish along with the main course.
To serve, gently cut the fish roe into thick slices with a sharp knife and then serve this delicacy.
Other Fish Recipes you may like
Green masala pan-fried mackerel
Quick Recipe for Fried Fish
Printable Recipe Card
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