Page:Indian Cookery and Confectionery.djvu/94

 powdered pepper, salt and minced potatoes. Dip it into the liquid contents of eggs beaten with salt and powdered turmeric roll on flour and fry on mild heat.

FRY of FISH ROES.

Take out the roes of the fish and wash gently with water without damaging them. Smear powdered turmeric and salt, and fry them entire or piecemeal. Or, dip the pieces into egg-contents beaten with powdered turmeric and salt, roll on bread crumbs and fry. Roes of hilsa fish are very tasteful when thus fried. They may also be beaten with salt, powdered turmeric and a little besam, and fried in cakes like bara. Roes of climbing fish and other small fishes should not be taken out.

EUROPEAN FRY.

Smear big pieces of fish with minced or ground ginger, onion, turmeric and salt, dip them into egg-contents beaten with powdered turmeric and salt, roll on bread crumbs and fry in hot ghee or butter.

FRY of the INTESTINES of FISH.

The intestines of only big and quite fresh fishes are to be taken. Remove the dark portions containing the undigested foods and wash, Mix with powdered turmeric and salt, and fry in oil. This is taken with rice or used to season sak chach-chari of every kind. Or, cut in big pieces, mix with salt and turmeric, dip into a well-beaten paste of besam and fry.