Fish Roes In Hot & Spicy Tomato Chutney

INGREDIENTS

800g Fish Roes ( Steam, Fried and Sliced )8 Medium Sized Tomatoes Skinned and Pureèd5 Boiled eggs ( Peeled and halved )1 Onion thnly Sliced1 teaspoon Hot Curry Powder½ teaspoon Tumeric Powder½ teaspoon Ginger & Garlic Mix1 teaspoon sugarsalt to taste4-5 Green Chilles Slit in CentreOil for Frying & Cooking ( I use the same oil I fry the Haddock in )5-6 Whole Garlic1 Sprig Curry Leaf & dhania (coriander) to Garnish

METHOD

Steam Fish Roe, fry in hot oil and set aside. Slice when cooled. In the same oil fry onion till almost brown, add Tumeric, Curry powder & ginger Garlic, Quick stir and add tomatoes and Green chillies. Cook till tomatoes reduce in water content. add salt and stir in sugar. cook on low till oil comes to the surface of the chutney ( ± 35 minutes cooking time ) Lastly add in the fish Roes, simmer for further 5 minutes, allowing for the chutney & oils to soak into fish roe. Switch of the Stove and place in your boiled eggs.Sliced eggs in half or leave whole if you choose to.Garnish with curry leaf & dhania (coriander) ( Coriander ) ENJOY♥♥♥( Recipe and Picture by: Pamela Moodley Padayachee)

INFO & TIPS

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