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Pulusu koora/Aava petti koora (stew): boiled vegetables cooked in tamarind sauce and mustard paste. Some varieties include potlakaya , anapakaya , bendakaya , gummadikaya . Kaaram petti koora/Koora podi koora (literally, "dish with curry powder added"): sautéed vegetables cooked with curry powder or paste, served as a solid mass.
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 .
Steamed curry is a dish that typically includes a curry paste or fish paste as the main ingredient. Along with the paste, a variety of leaves and staple components are added to the dish, such as fish, crab, prawn, bamboo shoots, chicken, snail, tofu, and algae. The specific ingredients used may vary depending on the region, with different ...
Rice and hilsha fish fry with lentils and fried aubergine. The fish is popular food amongst the people of South Asia and in the Middle East, but especially with Bengalis, Odias and Telugus of Coastal Andhra. [citation needed] Bengali fish curry is a popular dish made with mustard oil or
The former Portuguese colony of Macau has its own culinary traditions and curry dishes, including Galinha à portuguesa ("Portuguese-style chicken") and curry crab. Portuguese sauce is a sauce flavoured with curry and thickened with coconut milk. [60] Curry was popularized in Korean cuisine when Ottogi entered the Korean food industry with an ...
Raw seafood slices typically served with either soy-sauce or hot pepper paste based dipping sauce. Kelaguen: Mariana Islands: Chamorro dish derived from the Filipino kinilaw (kilawin). It is generally made with cooked chicken, beef, or liver but can also use raw fish and other seafood. Kinilaw: Philippines
Fish curry may refer to: Kedgeree, Indian and later British breakfast dish; Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally "red fish") is used; Machher jhol (also called machher ghonta), a traditional Bengali and Oriya fish curry; Mas riha, a Maldivian fish curry
Other typical seasonings may be added, such as coriander, curry leaf, or garlic. In the summer when mangoes are abundant, tamarind is replaced by stewed raw mango. [ 4 ] [ 5 ]
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