Heat oil in a wok. Add cloves. When cloves release a mild aroma, add the finely chopped onions. Sauté in high until they turn slight brown. Make sure to keep stirring now and then. This step prevents onion from getting burnt.

Add 1.5 tablespoons ginger garlic paste. Sauté until raw smell leaves. Add salt. When the onion gets discoloured and look dry, add turmeric powder.

Now add the red chilli powder. Mix and cook the masala in medium heat. Keep stirring in between. When raw smell of masala leaves, add the cleaned fish eggs. Add garam masala. Give a mix. Cover the wok and slow cook in low to medium heat for 10 - 12 minutes.

When the eggs look par cooked, using a sharp ladle break the eggs to a grainy texture. The more scrambled the better taste. Cover and cook again for 3 minutes. Then when the eggs are completely cooked, uncover the wok and allow fish egg burji get roasted in low heat for for few minutes.

Fish egg burji should look roasted, with a non sticky grainy texture. Garnish with curry leaves. Fish egg Burji is ready. Serve hot.

Note : Do not add even a drop of water. Adjust spice as per your taste.