Mum’s Fish Roe Chutney

Bring out 500 grams of fish roes, give them a rinse. These can be found at your local butcher.

Place the raw fish roes into a medium pot and add enough water to cover them completely.

Cover with a lid and bring to a boil over high heat. Let them boil for 5 minutes.

Carefully remove the fish roes from the water and transfer them to a bowl.

Cut the fish roes into chunks.

Season the boiled fish roes with salt and pepper to taste, cayenne pepper, turmeric powder, and chilli powder. Drizzle with ½ teaspoon of vegetable oil.

Gently mix until the fish roes are evenly coated in the spices.

Heat 100ml of vegetable oil in a pot over medium heat. Add the seasoned fish roes and fry for 5 minutes, or until lightly browned.

Carefully turn the fish roes over and fry for another 3 minutes until browned on the reverse side.

Remove the fried fish roes from the pot and set aside.

Next, prepare the chutney ingredients. Peel and chop the onion, then grate or blend the tomatoes, with 1 teaspoon of sugar, and set aside.

Prepare your green chillies, curry leaves, and chop the garlic.

Using the same pot (retaining the residual flavours from frying the fish), add the chopped onion, curry leaves, chopped garlic, and green chillies to the remaining oil.

Mix together and sauté for a few seconds.

Then stir in the ginger and garlic paste.

Cook until the onions turn light golden brown.

Add in salt to taste, turmeric powder, and chilli powder and mix well.

Pour in the prepared tomatoes and sugar mixture.

Mix together until the tomatoes are combined with the spices.

Cover the pot and cook over medium heat for approximately 20 minutes, allowing the tomatoes to break down and the chutney base to develop deep flavour.

Add the chopped coriander and your previously fried fish roes.

Gently fold everything together.

Simmer uncovered for approximately 10 minutes, or until most of the liquid has evaporated and the chutney thickens to a rich consistency.

Remove from the heat, transfer to a serving dish, and garnish with fresh coriander.

This dish is best enjoyed with rice, roti or fresh bread.