Name: Machher Deemer Ambol/ Tangy Fish Roe Curry recipe by Madhumita Pyne at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Fish Roe 250 gm; Coconut Milk 1 cup; Tamarind pulp 1 tbsp; Panchphoron/ bengali five spice 1 tsp; Turmeric 2 tsp; Mustard oil 1 tbsp + 2 tsp; Salt to taste

Instructions

Put the roe in a deep pan and cover it with water. Add 1 tsp turmeric and about 1 tbsp of salt. Do not skimp on the salt here otherwise the Roe won't get any flavours inside. Bring it to boil and cook for 10 minutes.
In the meantime, soak the tamarind pulp in 1/4 cup of hot water and keep aside.
After 10 minutes, take out the Roe from the water draining out as much water as possible. Cut it into small pieces.
Heat up 1 tbsp oil in a pan and fry the Roe. There will be a lot of spatter so it is advisable to fry it covered. Fry till they are golden on all sides.
Once the Roe pieces are fried take them out. In the same pan add 1 tsp oil and the panch phoron. Once it starts to sputter, add 1 tsp turmeric, tamarind water and salt to taste.
When the mixture starts bubbling, add the fried Roe and let it cook for about 2 to 3 minutes.
Add in the coconut milk. Cover and cook for 5 minutes.
Take off the cover and pour 1 tsp mustard oil on top.
Serve this with steamed rice.

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