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Bengali. Maacher Jhol ('Fish Broth') is an Indian language Bengali film produced by Sony Pictures Networks and Mojo Productions directed by Pratim D. Gupta, starring Ritwick Chakraborty, Paoli Dam and Mamata Shankar in the lead roles. It is the first Bengali food film that revolves around a Paris-based chef who comes back to Kolkata after 13 ...
It may require cleanup to comply with Wikipedia's content policies, particularly neutral point of view. ( August 2018 ) Maacher Jhol - The fish curry is a 2D animated short film directed by Abhishek Verma.
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.
Malabar matthi curry. 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 ...
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
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.
It is in the form of a very spicy stew or gravy that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger and Indian spices. Potatoes are added to the curry as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.
e. Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.