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Irene’s Fish Roe Chutney

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Rinse and steam 500g fish roes in a little water for +-20 mins in a non stick frying pan. Drop off excess water from the pan and add
1 tbs chicken tikka masala,
1 tbs lemon juice,
1 tbs ginger and garlic paste,
1/4 tsp tumeric powder and
1/4 cup oil.

Mix well with fish roe and leave to marinate for a few minutes or if you are in a hurry, start cooking immediately.
Fry the fish roes on high heat for +-5 minutes or until browned to your liking.

Lower heat to medium low and
add 1 chopped onion,
5 green chillies,
1/2 tsp jeera seed,
curry leaves,
1 bayleaf and
5 chopped garlic cloves.

Cook on low until onions are fried.
Add little extra oil if necessary.

Add 1 tbs chillie powder,
1/2 tsp tumeric,
1 tsp dhania jeera powder and continue to cook on low for +- 5 mins.

Add 1 can chopped tomatoes,
half can tomato paste and cook on medium heat for +- 15 mins.

Enjoy with rice or roti

Prepared, tried and tested by:  Irene Dasari

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