Fish Roe in Coconut Gravy

The weatherman promised woeful weather for the weekend.
So we decided to stock up on some good movies for the Family to watch over the weekend while cozying in front of the burning fire.
We managed a slight diversion and had a peek at the local fishmonger this morning.
They had some fresh haddock roe in stock.
Didn't really have any recipe in mind, but I'm not gonna let that stop me from getting some as they looked really good.... ah, technicalities!!

Anyways,
found this recipe from Kak Zai of Teratak Impian
- many thanks KZai for sharing this recipe

That's usually how I planned my day,
just trawling the net
and hopeful getting a nice catch of the day

Fish Roe in Coconut Gravy

500g fresh haddock roe

a small handful bird's eye chillies
1 knob of fresh turmeric
4 shallots, sliced
 
2 pcs asam gelugor 
2 lemongrass
1 fresh turmeric leaf, coarsely chopped

2 cups thin coconut milk
1 cup coconut cream
salt, to taste 

 Using a *pestle and mortar pound chillies, turmeric, shallots and a little salt until finely-crushed and  well-blended.

In a medium pot, add thin coconut milk, the pounded ingredients, asam gelugor and lemongrass and boil over medium heat for 10 minutes.

Pour in the coconut cream and turmeric leaf and bring it back to a simmer.
Gently, place the roe into the simmering gravy and cook until the roe has cooked through and the sauce has slightly thickened, about 10 minutes.

Note: Fish roe should be cooked slowly over low heat. 
Overcooked roe is not only dry but also tasteless.

* When it comes to cooking South-East Asian cuisine, you can’t go wrong with a pestle and mortar.
You could make it in a food processor, but you just won’t get the same flavours
as when you’re pounding and crushing all that lovely ingredients by hand.