Taleli Gaboli
Equipment
- Steamer
- Bowl
- Mortar and Pestle
- Blender
- Pan
- Slotted spoon
Ingredients
- 1 kg Fish Roe cleaned
- Vegetable oil for shallow-frying
For the dry masala
- 1 teaspoon Turmeric ground
- 2 teaspoons Chili powder
- 2 teaspoons Cumin ground
- 2 teaspoons Coriander ground
- 1 teaspoon Garam Masala
- Salt
For the green masala paste
- 4 Green chilies de-seeded and chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and chopped
- 6 Cloves garlic chopped
- 3 Coriander (Cilantro) bunches, sprigs, leaves only, chopped
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Lime juice
Instructions
- Cook the roe in a steamer for about 10-15 minutes, then remove the membrane and cut it into slices.
- Mix all the ground spices together in a bowl, season with salt, and rub the dry masala mix gently on each slice of roe. Cover and allow to stand for 5 minutes.
- To make the green masala paste, put the chilies, ginger, garlic, coriander, sugar, salt, and lime juice in a mortar or blender and pound with a pestle or process to make a smooth paste.
- Rub this paste on the fish roe slices in the bowl, then cover again and allow to stand for a further 5 minutes.
- Heat enough oil for shallow-frying in a large shallow pan over high heat, then reduce the heat to medium.
- Working in batches, put the roe slices into the hot oil, making sure there is enough space between them so they do not break when turned over. Shallow-fry for about 5 minutes, or until golden brown on both sides. Remove with a slotted spoon.
Nutrition
Serving: 4gSodium: 4501mgCalcium: 712mgVitamin C: 10mgVitamin A: 2680IUSugar: 3gFiber: 3gPotassium: 545mgCholesterol: 1470mgCalories: 697kcalSaturated Fat: 10gFat: 45gProtein: 62gCarbohydrates: 18gIron: 31mg
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