Muddoshi Sukka (fish Roe Masala)
Muddoshi Sukka is a traditional Mangalurean dish made with fish roe, also known as muddoshi. This spicy and flavorful masala is a popular delicacy in the coastal region of Karnataka, India.
Ingredients
- 250g fish roe (muddoshi)
- 2 onions, finely chopped
- 3-4 green chilies, slit
- 1 inch ginger, finely chopped
- 4-5 garlic cloves, minced
- 1 tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add the chopped onions. Saute until they turn golden brown.
- Add the green chilies, ginger, and garlic. Saute for a few minutes.
- Next, add the chopped tomatoes and cook until they turn soft.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a couple of minutes.
- Gently add the fish roe to the masala and stir carefully to coat the roe with the spices. Cook for 5-7 minutes on low heat.
- Once the roe is cooked, garnish with fresh coriander leaves and remove from heat.
- Muddoshi Sukka is ready to be served hot with steamed rice or neer dosa.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 5g
- Protein
- 20g
- Fat
- 15g
Supplies
Pan Spatula Chopping board Knife
Tools
Stove
Serving suggestions
Serve Muddoshi Sukka with steamed rice or neer dosa for a delicious coastal meal.
Tips & tricks
Be gentle while cooking the fish roe to prevent it from breaking apart.
Cost
$10