Fish Roe Recipe – Fried Fish Eggs (Gaboli Fry) or Pala Fish Eggs. Known for its distinct flavour and rich texture, Pala fish eggs offer a unique and unforgettable culinary experience. This prized delicacy is highly sought after by seafood lovers and for good reason. With their delicate and buttery taste, these tiny pearls burst with flavour, leaving a lasting impression on your palate.
Whether enjoyed as a standalone dish or incorporated into a variety of recipes, Pala fish eggs are a true delicacy that showcases the exquisite flavours of the sea. If you haven’t eaten a Fish Roe before then you must try out this recipe. In Mumbai, Fish Roe (Fish Eggs) is known as Gaboli and Fried Fish Eggs is Gaboli Fry on the restaurant menu. Fish eggs are translucent with a golden hue, and their soft texture adds a delightful creaminess to any dish they are used in.
In this recipe, I am using the Roe/Eggs of Pala Fish (Hilsa) that are generally available for a short period during the monsoons. Pala fish belongs to the herring family and is silver in colour with delicious buttery flesh. The fish and its eggs are both rich in Omega-3 and considered healthy.
Table of Contents
- What is Fish Roe?
- Health Benefits of Consuming Pala Fish Eggs (Fish Roe)
- How to Cook Fish Eggs?
- Traditional Recipe Using Pala Fish Eggs
- How to Fry Fish Eggs?
What is Fish Roe?
Fish Roe are eggs of fish. Fish roe is the fully ripe internal egg mass in the ovary of fish like Rohu, Hilsa, etc.
Pala Fish Eggs are not only rich in Omega3 Fatty acids but also have a significant amount of Vitamin B12. Fish Roe is therefore considered healthy food that can be consumed safely during pregnancy too.
Among the tribal population of eastern India, the Eggs/Roe of Rohu fish is a delicacy that is roasted over an open fire. This gives a nice smoky flavour to the fish roe.
In Odisha and West Bengal, the Roe of several fresh-water fish, including Hilsa, is either cooked along with the fish or fried separately. Fish Roe, is also shallow or deep-fried and eaten as an appetizer or before a meal.
Along the coastal areas of Konkan, the Roe of sardines, mackerels, and several other fish is considered a delicacy. The roe is coated in a red masala paste and then fried in a pan.
In Goa, fish roe is first steamed or poached with salt. It is generally coated with the Goan Recheado masala and shallow fried on a pan.
Roe from a sturgeon or sometimes other fish such as flathead grey mullet is the raw base product from which caviar is made.
You can read more about Fish Roe here - https://en.wikipedia.org/wiki/Roe
Health Benefits of Consuming Pala Fish Eggs (Fish Roe)
Just like Pala Fish, Pala fish eggs are also packed with nutritional benefits. They are a rich source of omega-3 fatty acids, which are essential for heart health and brain function. Omega-3 fatty acids have been linked to reducing the risk of heart disease, improving cognitive function, and promoting healthy skin.
Pala Fish Eggs are also high in protein, making them an excellent choice for those looking to increase their dietary protein intake. Protein is essential for muscle growth and repair, and it plays a vital role in maintaining overall health and well-being.
How to Cook Fish Eggs?
Fish eggs can be prepared in a variety of ways, depending on your personal preference and the dish you are creating. One popular method is to coat them in a green masala paste and fry them until they are just cooked. This method helps to enhance their natural flavours while maintaining their delicate texture.
Another popular cooking method is to lightly steam the eggs, preserving their delicate taste and texture. Steaming the eggs also helps to retain their nutritional value, making it a healthier cooking option.
Fish roe or Fish Eggs is a delicacy that people in India enjoy in the form of a thick curry or as shallow fried fish eggs in other parts of the country.
Traditional Recipe Using Pala Fish Eggs
We make a green chutney paste and coat the Fish Eggs with this. We then let the Fish Eggs marinate for a while in this green masala paste before shallow frying them.
You can also steam the fish eggs after applying the green chutney paste. Steaming the fish eggs before frying also ensures quick cooking while retaining their nutritional value. Apply the green masala paste and place the fish roe into a steamer vessel and steam for 10 minutes. You can then shallow fry this fish roe in a frying pan.
- Step I. Fish roe (fish eggs) are delicate and needs careful handling. Apply some salt to taste and a tsp of turmeric and let it rest for a few minutes before coating it with the green chutney paste.
- Step II. Make a green chutney paste with the following ingredients –
- Coriander leaves – 1 small bunch
- Mint leaves – 1/4 bunch (optional)
- Green chillies – 2 to 3 or as per taste
- Ginger – 1-inch piece
- Garlic – 5 to 6 flakes
- Lemon juice (juice of half a lemon or 1 tbsp)
- Salt to taste
- Step III. Now apply this green chutney paste gently all over the fish roe (fish eggs) and let it marinate for at least 10 to 15 minutes.
How to Fry Fish Eggs?
Heat oil in a shallow fry pan. Once the oil is hot, gently place the fish eggs on the pan and then dab the remaining chutney, if any, over the fish eggs.
Let the Fish Eggs fry on one side for 5 to 6 minutes and then flip over gently and fry for another 5 to 6 minutes or till done. Allow the fish roe to brown on both sides for even cooking.
Take extra care while flipping over the fish roe or eggs, being delicate they tend to break easily.
Also, do not force the fish roe to turn over, let it release itself from the frying pan naturally. Wait for a few more seconds if you find it difficult to flip over the fish eggs.
Use a good quality frying pan, preferably a cast iron, and season the pan well. You could also use a non-stick pan or griddle to fry the fish roe or eggs.
Serving Suggestions
Serve Pala Fish Roe (fish eggs) as an appetizer or as a side dish along with the main course.
To serve, gently cut the fish roe into thick slices with a sharp knife and then serve this delicacy.
Conclusion
Pala Fish Eggs (Fried Fish Eggs) is a gourmet delight worth indulging in. With their distinct flavour, rich texture, and nutritional benefits, they offer a truly unique and unforgettable culinary experience. Whether enjoyed in traditional recipes or incorporated into innovative dishes, Pala fish eggs showcase the exquisite flavors of the sea. So, immerse yourself in the world of Fried Fish Eggs and elevate your dining experience to new heights with this gastronomic treasure.
Other Fish Recipes you may like
Green masala pan-fried mackerel
Printable Recipe Card
Fish Roe Recipe – Fried Fish Eggs (Pala Fish Eggs)
Equipment
- Frying Pan
Ingredients
- 1 Fish Roe Fish roe of Palla (Hilsa).
- ½ tsp Turmeric powder
- Salt to taste
- Oil for shallow frying
Green Chutney (to be blended to a fine paste)
- 1 bunch Coriander leaves
- ¼ bunch Mint leaves optional
- 6 -7 Garlic Flakes
- 1 inch Ginger
- 2-3 Green chillies
- Juice of half a lemon
- salt to taste
Instructions
- Apply salt and turmeric to the fish eggs and let it rest for a few minutes.
- Then add the green chutney paste and allow it to marinate.
How to fry fish eggs
- Heat oil in a shallow pan. When the oil is hot, carefully place the fish roe (fish eggs) on the pan.
- Dab the extra chutney on the roe and let the fish eggs fry on a medium flame for 5 to 6 minutes.
- Then gently flip over the fish eggs and allow them to fry for another 5 to 6 minutes or till done.
- Take care while handling the fish eggs as they tend to break.
- Serve fish roe (fish eggs) as an appetizer or as a side-dish along with the main course.
Video
Notes
- For this recipe, I have used the roe/eggs of Hilsa fish. You could use any fish roe as desired.
- Handle the roe carefully as they are delicate and tend to break easily.
- Use a small bunch of coriander leaves and 1/4 bunch of mint leaves for the green chutney paste.
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Love, Anita