Fish roe is a spicy food for the south of Iran. Ingredients of this food includes tamarind, fenugreek, red pepper, etc.

Ingredients for making fish roe :

Fish: 2 kg (of the type of Narrow-barred Spanish mackerel, Javelin , Hamour or Tigertooth croaker )

Medium onion: 3 to 4 pieces

Coriander: 1 kg

Fenugreek: 250 g

tamarind: 200 g

Turmeric: 2 tablespoons jam

Chopped red pepper: in small amount (as much as you like the food to be spicy)

Garlic: 1 bulb

Oil: 200 g

 

How to prepare fish roe:

After washing the cleaned vegetables, put them into a strainer to drain them; then chop it. Chop the onion and fry it in oil until it turns to gold color. Mash the garlic and put it on fried onion.

Add the vegetables and let the water evaporate then fry a little. Cut the fish and cook over a low heat with 1 cup of water and a little salt.
Peel the fish and cut it in big pieces then add it to vegetables.

Soak the tamarind in 1/2 glass of boiling water and pour it into a thin cloth, take its juice and add it to vegetables and fish; mix turmeric and a little salt with it.

Fry all the ingredients together a little; pour 2 to 3 glasses of water on it and put it on a low heat so that the stew boils slowly and settles.

At the end of cooking, we measure the sourness and salt.

Key points in cooking fish roe:

Due to the high salt content of tamarind, you should first taste the fish roe so that the food does not become salty. And if it needs salt, add some salt to it.

Too much fenugreek will make the food bitter, so be sure to observe the same amount of fenugreek and coriander.

If the sourness of the food is low, you can prepare another amount of tamarind in the same way as before and add it to the stew.

Fish roe is usually made spicy, but if you do not like the spicy taste, you can use a very small amount of red pepper.

Be sure to use garlic for the bad smell of fish and its cold nature
You can use any meat fish you like for this food, but the best option for fish roe is Hamour, and Narrow-barred Spanish mackerel fish. Also, salmon and trout have cohesive meat.

Thicken the fish slices so that they are not mashed.

The quality of tamarind is very important and its black and firm is better than brown and soft tamarind.

Never close the lid of the pot when the stew settles, because the top of the pot will sweat and won’t get settled.

Do not beat too much so that the meat fish is not mashed. Also, gently transfer the fish meat to the container so that its texture isn’t ruined.

Additional tips on fish roe:

Fish roe is one of the local – southern food of Iran
Preparation time of raw materials and supplies is about 1 hour
And the cooking and waiting time is about 30 minutes.
Fish roe can be served both for lunch and dinner.
Notice the amount of raw materials and preparation order is suitable for 6 people

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