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Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala -style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions. While sardines are commonly used, the dish can be prepared with a variety of fish, such as mackerel ...
Fish is a core part of the Bengali diet, and is the main source of protein. Bengalis typically use freshwater and brackish fish when making meals. Spices are used heavily in the preparation of fish, and the fish is usually served either as a curry or a fried steak. Popular fish curries include boal, rohu, ilish, and pabda.
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, [1] Malaysian and Singaporean cuisines [2][3] with mixed Indian and Chinese origins. [4] The head of a red snapper is stewed in a Kerala -style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a ...
Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring ...
Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots. The medium of cooking is coconut oil.
Steamed curry ( Khmer: អាម៉ុក, amŏk lit. 'to steam in banana leaves', [ 5] [ʔaːmok] or ហហ្មុក, [ 6] hormŏk; Lao: ໝົກ, mok [mók]; Thai: ห่อหมก lit. 'bury wrap', [ 4] ho mok [hɔ̀ː.mòk] ,) is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice. [ 7] In Laos ...
Kedgeree. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Step 3 —Fried onions (known as bista), used for garnishing (onion is fried along with cashew nuts and sultana raisins) Step 4 — Biryani Masala, frying onion, spices and tomatoes. Step 5 — Biryani Masala, adding spice, mint and yogurt. Step 6 — Biryani Masala, adding and mixing chicken pieces.