You are either already subscribed or there was an error
Your entry has been submitted
Sorry, your entry could not be submitted
fish egg curry ... yum, yum
2008.05.04
Fish egg (fish roe, milt and squid roe) korma –– a drier and spicier version of curry –– using tamarind juice for the sauce ...
Click here to add text
Fish egg (fish roe, milt and squid roe) korma –– a drier and spicier version of curry –– using tamarind juice for the sauce ...
1
Fish egg curry, using same ingredients as No:1, and adding coconut milk, fish stock and lots of mushrooms, aubergines and tomatoes ...
Click here to add text
Fish egg curry, using same ingredients as No:1, and adding coconut milk, fish stock and lots of mushrooms, aubergines and tomatoes ...
2
... plus home-made pickled beetroot ad sliced onions on the side ...
Click here to add text
... plus home-made pickled beetroot ad sliced onions on the side ...
3
... rice cooked in fish stock, plus raisins and cashew nuts –– and topped with fried shallots just before serving
Click here to add text
... rice cooked in fish stock, plus raisins and cashew nuts –– and topped with fried shallots just before serving
4
And how's this for a plateful of spicy delight?
Click here to add text
And how's this for a plateful of spicy delight?
5
Mei-Ling's Fish Egg Curry
Perchance we came upon El Cortes Ingles' Hipercor supermarket in Elche, on a shopping trip with nothing in mind to buy, but we saw these beautiful fish roe, milt and squid eggs, and Mei-Ling decided there and then that we would have fish egg curry for dinner.
The result –– a most enjoyable meal which came about because we were footloose and fancy-free in Elche one sunny morning in May.
