Gharab or Fish Roe
A delicacy like the caviar of the Beluga and its various species, fish roe is the eggs of all other fish in its casing. An acquired taste it is cooked in many ways. Parsi food tends to add it to their Patia, or pickle it for longer shelf life. Keeping it simple here, I have fried it with a few spices.
|Sliced fish roe, cooked and ready to eat. Its soft and delicious.|
2 Large fresh fish Roe
1/2 tsp turmeric
1 tsp red chillie powder
1/2 tsp salt
Wash the roe and toss in a large bowl. Toss with the spices until it is evenly applied.
Heat a large skillet with 3 tbsp oil. Once the oil is nice and hot place each piece of roe and cook for 5 minutes on each side. keep the flame on medium once the oil is heated and the roe is placed in. Turn only once and let it cook for another 5 minutes. Cover the pan, lower the heat and cook for 20 minutes until cooked through. Squeeze some fresh lemon juice while warm. Serve immediately.
Generally fish roe is sold in "pairs" and joined at one end. Carefully snip it into two being careful to ensure the grains dont start falling out while washing. Cut after you have washed the roe.
The fish roe must be at room temperature when you start to fry. Otherwise it will not cook evenly and start hardening up due to the shock of the cold and hot.
The oil must be hot before you place the fish roe in the pan or the skin will come out oily and not crisp.
You can rub the spices on the fish with your hands but your nails will become yellow and your hands may burn! But the result will be even spices everywhere.
In India and perhaps many other parts of the world you get many sizes and variety of fish roe dependent on the size of the fish. Some skin is thinner than others and it can burst while frying.
Fish roe is eaten as a delicacy and served as a side with other foods. It is also often pickled and savoured over a longer period of time.
For more Parsi cuisine recipes click
Niloufer's Kitchen: Quick and Easy
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