Fish Eggs curry

Recipe by fatma of Dar-es-salaam, TZ

Various fresh water fishes such as Rohu, Hilsa have eggs (seasonal) and make really yummy dishes

Ingredients non vegetarian 6 servings

    • 1/4 kg fish eggs (cut into 1 1/2 inches pieces)
    • 1 1/2 tsps garlic paste
    • 2 green chillies
    • 1 tsp red chilly paste
    • 2 tsps methi leaves
    • 2 tbsps oil
    • 2 tsps dhana,jeera powder
    • 2 tbps corriander leaves
    • 2 onions (sliced )
    • 1 tsp turmeric powder
    • 1/2 lemon
    • 2 tomatoes(finely chopped)
    • 2 tsps jeera
    • salt


    1. Wash the egg  ,take out the hanging skin if any (be careful not to tear the skin, as they are very soft.)
    2. Take oil in a pan,when hot, add jeera and methi leaves braise for 30 seconds,add green chillies, and onions, saute till golden brown.
    3. Add garlic paste, tomatoes, turmeric, red chilly paste
    4. When tomatoes become pulpy ,add eggs pieces,salt and lemon, mix carefully to avoid breaking
    5. Lower the heat  and cover it half, cook for 10 mins, then add 2 cups of water and dhania, jeera powder.
    6. Cook again till eggs cooked and gravy slightly thick. (you can make a very thick gravy also if you want to eat with rotis)
    7. Garnish with corriander leaves and serve with steamed rice.