Step 1: Clean and Marinate Fish Eggs

Carefully remove any black thread-like parts from the fish eggs and wash them thoroughly. In a bowl, combine the cleaned fish eggs with chilli powder, turmeric powder, salt, black pepper powder, and coriander powder. Mix well with your hands until the eggs are evenly coated with the spices.

Step 2: Prepare Aromatics

Slice the onions into thin rings. Chop the ginger into small pieces. Slice the garlic cloves. Slit the green chillies.

Step 3: Sauté Onions and Ginger

Heat cooking oil in a pan over medium heat. Add the sliced onions and chopped ginger. Sauté until the onions turn translucent and slightly golden brown, which should take approximately 5-7 minutes. Add a pinch of salt to help the onions cook faster.

Step 4: Add Green Chillies

Add the slit green chillies to the pan with the sautéed onions and ginger. Sauté for 1-2 minutes.

Step 5: Cook Fish Eggs (First Phase)

Add the marinated fish eggs to the pan. Gently spread them out evenly. Cover the pan with a lid and cook for 10 minutes on low-medium heat.

Step 6: Add Garlic and Tomatoes

Uncover the pan. Gently flip the fish eggs to cook the other side. Add the sliced garlic and sliced tomatoes. Cover the pan again and cook for another 10 minutes until the tomatoes soften.

Step 7: Add Cumin Powder and Final Stir

Uncover the pan. Add the cumin powder. Gently stir the mixture, ensuring not to break the eggs too much. Let any excess water evaporate, cooking until the mixture is relatively dry and well-combined, which should take approximately 5-7 minutes.

Step 8: Garnish and Serve

Add the freshly chopped coriander leaves. Give a final gentle stir to incorporate the coriander. Remove from heat and transfer the fish egg roast to a serving dish. Serve hot with rice.

• Carefully remove the black thread-like parts from the fish eggs to prevent stomach discomfort.

• Use oil from previous fish fries for an enhanced flavor profile.

• Gently stir the fish eggs to prevent them from breaking apart, as they are very soft.

• Black pomfret eggs are recommended for the best taste, but any fish eggs can be used.

• The fish eggs can be scrambled instead of kept in larger pieces.

• Adjust spice levels according to personal preference.