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.