This simple delicious side dish that pairs well with steamed rice is loaded full of flavor & is a good source of protein!
King Fish Egg/neymeen mutta – 200 g
Shallots/pearl onions- 10-12, crushed
Grated coconut – 2 tbsp
Dry whole chilies-3, crushed
Green chilies-2, crushed
Ginger- 1 inch, crushed
Garlic pods- 5, crushed
Kokum/kudampuli-1, soaked in warm water
Turmeric Powder – 1/2 tsp
Mustard seeds-1/4 tsp
Curry Leaves – 1 sprig
Salt – To taste
Oil – As needed
Method: Clean, wash, & drain the roe. Marinate the roe with crushed shallots, ginger, garlic, green chilies, turmeric powder, salt, and curry leaves. Leave it aside for 15-20 mins. Grind the grated coconut with 1/4 tsp of turmeric powder into a coarse paste. Keep this aside.
Heat a clay pot and add the marinated roe along with coconut milk & kokum. Mix well, and cook it covered with a lid until the roe is cooked and the water has evaporated. Heat oil in a pan. Splutter mustard seeds, curry leaves, and crushed red chilies. Add crushed shallots and sauté until translucent. Add the cooked roe and mix well. Saute for 1-2 mins. To this, add the coconut mixture and mix well. Cook for another 2-3 mins. Remove from flame. Serve hot with steamed rice and curry. Enjoy!