Serves: 5 to 6 / Prep time: 10 minutes / Cook time: 7-10 minutes



For the spicy curry paste

25 grams lonumirus curry powder

Small Onion (chopped in to chunks)

2 Garlic bulb (chopped)

1/2 inch Ginger

5 Curry leaves

3 tbsp. grated Coconut

1/2 tbsp. Cumin seeds

1/2 tbsp. Pepper corns

1/3 cup Water

To make kulhi bis

450 grams Tuna roe (Dhonbis)

2 bid Onions, sliced

2 tbsp. Ginger Garlic paste

1/4 Piece of Bonnet scotch ( Githeyomirus)

4 spring Curry leaves

8 piece Pandan leaf

3 tbsp. Tomato paste

11/2 tsp. salt (depends your taste)

1/3 cup Sunflower Oil


1_Mix all ingredients for spicy curry paste and grind to a fine paste. Set aside.

2_Heat oil in a sauce pan, add onion, bonnet scotch, ginger garlic paste, curry leaves and pandan leaf, saute until golden brown. Add the grounded spicy curry paste and tomato paste. Saute one minute with the browned onion.

3_Add fish roe and salt mix well. Cook on low heat stirring gently in between for seven minutes. Then cover the pan with lid. For two minutes. Remove lid again stir gently. Remove from heat and serve hot with rice or roshi.

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