fried sardines and left over juices

Having lived off the coast with the sea within wish able distance,my love affair with sea food goes back to when I was born.My parents loved fish and there wasn't a day when we had fish in some form or the other.The variety was endless but best of all was the sardines.In winter,they arrived fresh and chubby with the fat literally oozing off their skins.My mom would fry them in oil with chili powder salt and turmeric and the aroma filled the house,our clothes and wouldn't go for many days.It was a stink actually but i choose to call it an aroma as the juicy flesh was something to die for.Winter sardines were full of fat and good fat(omega 3 oils) but we didn't know that then.We ate them for the sheer joy of sinking our teeth into which flesh.The highlight was the pan in which it was fried.All the masalas and juices would linger in the pan and we would mix hot rice into it.My mother divided the portions into three to avoid sulking children as this was a huge bone of contention among us,the elder sister always loosing her share to the youngest.To this day sardines make me salivate in sheer anticipation of wonderful taste.

fish egg omelette

fish eggs-fresh
onion-1 medium size-chopped into tiny pieces
green chillies-2 to 3-chopped
grated coconut-1/2 cup
salt
oil

wash fish eggs in a bit of water,take care not to break it up.Saute onion.till golden brown,add green chillies and toss for a minute.Remove from heat and add to the fish eggs,along with grated coconut.Mash everything together till its a smooth mix.Add salt to taste.Heat a tava to high and coat with a bit of oil (use coconut oil).Press the mixture down into a dosa like state with a spoon.Turn down heat and let it cook for a while.Turn it over and cook on the other side.When both sides are slightly brown,remover from heat and serve hot.
Do not overcook the eggs.It needs to be a bit soft in the centre of the omelette