Ingredients :

• 500 g Fish roe
• 1-2 tablespoons Lime juice
• 5 tablespoons Oil
• 1 stalk Lemon grass, bruised
• 5 Curry leaves
• 1/2 Pandanus leaf, torn, knotted
• 500 cc Coconut milk from 1/2 coconut
• 2 Green chilies, halved
• 2 Red chilies, halved
• Salt

Finely Pounded Spices into Paste:

• 7 Dried chilies
• 2 teaspoons Coriander
• 1/4 teaspoon Aniseed, roasted
• 1/2 teaspoon Cumin
• 1 tablespoon Shredded coconut
• 1/2 tablespoon Dried carambola
• 1 1/2 teaspoons Chopped ginger
• 1 teaspoon Chopped turmeric
• 2 cloves Garlic
• 5 Shallots
• Salt

Method :

• Rub the fish roe with lime juice and salt, and let it stand for 10 minutes.
• Combine spices paste with the fish roe.
• Heat oil and sauté the roe until it hardens, then add lemon grass, curry leaves and pandanus leaves.
• When fragrant, pour in coconut milk and add chilies.
• Simmer over low heat until cooked.
• Serve hot.