Fish Roe Cutlet or Gaboli Dangar are delicious Goan fish cutlets made with fish roe. Fish roe means “Gaboli” in Goan Konkani. I used to normally make rava fried fish roe, but this time I ended up innovating this gaboli danger or fish roe cutlets without potato. Offcourse my mom helped me with this fish roe recipe over a long phone call. She said that this recipe is will be unique and innovative and was happy to assist me.
Hubby got some mackerels to make stuffed mackerel and mackerel curry. The fishmonger had cut and cleaned the fish. The fishmonger wanted to discard the fish roe. Hubby told him not to discard as we love to eat it.
I followed the same recipe for this as prawns danger or prawns cutlets. The recipe is very simple. Just mix all the ingredients with gentle hands and shallow fry. I did not coat the gaboli danger with rava. I just shallow fried it on tava or frying pan.
We have not added ginger or garlic in this recipe. The fish roe cutlets are made with some masalas, tamarind paste, chopped onion and fish roe. Check the recipe below. Also there are many ways to cook fish roe.
These fish roe danger or fish roe cutlets were delicious. My family loved it and showered praises, especially the little one. You can serve the fish roe cutlets with tomato sauce or have it was a side dish with fish curry rice. Serve fish roe cutlets as appetizers.
Fish Roe Cutlet | Gaboli Dangar
- 1/4 cup fish roe or fish roe from 5 mackerels, cut into pieces
- 2 tablespoon onion finely chopped
- 1 tablespoon chickpea flour / besan
- 1/2 tablespoon rice flour
- 1 tablespoon tamarind paste see notes
- 3 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon grated coconut smashed with mortar pestle
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 3-4 tablespoon oil
- To taste Salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/4 teaspoon Salt
- Marinate the fish roe by applying the ingredients meant for marination.
- Take a mixing bowl and add chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, grated coconut and finely chopped onion and fish roe pieces.
- Add tamarind paste and salt and mix well using finger tips. The dough should not be watery nor too dry.
- After mixing, make small balls from the dough and place them on a plate. The dough balls should not crack.
- Now take a frying pan and spread 1 tablespoon oil.
- Take 1 dough ball on your palms and flatten with finger tips and immediately place the cutlet on the frying pan..
- Similarly place the other dangars on the frying pan.
- Shallow fry on both sides till the dangar become dark brown in colour. The entire cutlet won’t turn brownish, just some parts of it turning brownish is fine.
- Always cook on low flame.
- If dough becomes watery, add more gram flour. If it becomes too dry, add ½ teaspoon water and mix.
- If you don’t have rice flour, soak 1 tablespoon rava(semolina) in water in 1 tablespoon water and then add it to the mixture.
- You can grease your palms with oil while flattening the cutlets on palms.
- Don’t worry about shape.
- Soak marble sized ball of tamarind in water for 30 minutes. After soaking, squeeze and extract pulp. Discard the solids.