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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 ...
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.
Machher Jhol (Bengali: মাছের ঝোল), Machha Jhola (Odia: ମାଛ ଝୋଳ), Machhak Jhor (Maithili: माछक झोर / Nepali: माछाको झोल), or Machhari ke Jhor (Bhojpuri: मछरी के झोर) is a traditional spicy fish curry in Nepalese cuisine (including Maithili Cousine and Bhojpuri Cuisine), Indian Cuisine (including Maithili Cuisine ...
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 ...
A bowl of mutton biryani. Haleem, a stew. Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
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.
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
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.