"Rawas (Indian Salmon) Fish Egg (Gaboli) Stumbler with Capsicum" ... I have never actually cooked gaboli much, fried them few times but they splutter a lot ... This dish is exclusively for those those fish eater who like gaboli only, others may plz. taste them before trying out the same ......
** This dish is prepared out of Rawas (Indian Salmon) Fish Egg (Gabboli / Gaboli) also known as Palinjeern or Ney Meen Mutta. Gaboli is something rarely eaten in my home, almost nil must say. Bu my father used to bring home sometimes and I remember Mom used to fry them crisp, they taste delicious. I have no knowledge which fish egg was brought coz. it was much smaller in size than the one I purchase and was slimmer too. The recipe credit goes to Malini Pai, my friend who posted this in Konkani Delicacies my food group sometime back and I have been wanting to prepare the same whenever I could catch some gaboli from my fish vendor. I made the recipe slightly different by adopting the egg stumbler recipe style. But by and large it’s almost the same except I have not added in any coconut to the same. Thanks Malini, we loved the dish very much.
** A Word of Caution : I would like to inform all here to first taste the Gaboli / Fish Egg, before purchasing them and cooking them directly, if you have never tasted them before. Many in our community do not like the smell of this as it has slightly a different taste than that of the very tiny ones inside the normal fish. Given below is the picture of the same.
** Wash the gaboli / fish egg in plenty of water and cut them into small even sized pieces. Keep this ready aside.
** Peel the skin and chop 6-8 garlic finely and keep ready. Wash, dry and chop finely 1” piece of ginger and keep ready.
** Peel off the skin of 2 large sized onions and chop them into small sized cubes. Also peel off the skin of 1 large sized onion and chop them into fine pieces. Keep them ready aside.
** Wash, wipe and chop 2 medium sized capsicum into cubes and keep them ready. Also chop one large sized tomato into cubes and keep it ready alongside.
** Heat 3-4 tblsp of oil / ghee in a thick bottomed kadai, when hot, add in the chopped garlic and fry till the color changes slightly then add in the finely chopped onion and continue frying till all turn into slight brown color. Now add in the curry leaves, stir for a second and then add in the cubed onion and continue frying till the onions turn translucent.
** Lower the heat and add ½ tsp haldi powder, 2 tblsp kashmiri red chilly powder, 1 tsp jeera powder, 2 tsp coriander powder, 1 tsp of garam masala powder, 1 tsp fennel powder and fry well for a minute or two till well cooked and soft. Add in the tomatoes and the capsicum and mix well. Add in half a cup of water and cook till the capsicums are just done.
** Lastly add in the gaboli / fish egg cut into pieces and mix well. Add a little bit of water if necessary only by checking to see if there is water content in the mixture. Cover and cook on low heat till the fish eggs are cooked well. Keep stirring in between to prevent the gaboli getting stuck at the bottom. Because the gaboli melts and looks just like beaten eggs once it starts cooking and it is important to mix and keep scrambling them. Garnish with a handful of finely chopped coriander leaves.
** "Rawas (Indian Salmon) Fish Egg (Gaboli) Stumbler with Capsicum” is done and ready to be served. Serve this as a side dish along with some Bombay Pav / Bread / Roti. I would once again like to tell all those who are reading this recipe, to first taste the Gaboli before purchasing them and cooking them. Many in our community do not like this as it has slightly a different taste than that of the very tiny ones inside the normal fish.