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The main ingredients are cumin seeds, fennel seeds, coriander seeds; additional ingredients can include: curry leaves; cinnamon bark; cardamon seeds; black pepper (which is used to give this curry powder its heat); cloves; and pandanus leaves. As with many traditional Sri Lankan dishes there is no fixed recipe for Thuna paha, with regions ...
The green humphead parrotfish (Bolbometopon muricatum) is the largest species of parrotfish, growing to lengths of 1.5 m (4.9 ft) and weighing up to 75 kg (165 lb) [citation needed]. It is found on reefs in the Indian and Pacific Oceans , from the Red Sea in the west to Samoa in the east, and from the Yaeyama Islands in the north to the Great ...
Parrotfish skeleton. Parrotfish are named for their dentition, [5] which is distinct from other fish, including other labrids.Their numerous teeth are arranged in a tightly packed mosaic on the external surface of their jaw bones, forming a parrot-like beak with which they rasp algae from coral and other rocky substrates [6] (which contributes to the process of bioerosion).
Some of the ingredients recovered from Oc Eo, such as turmeric, are similar to those found in Indian curries, while other components are more distinctively Southeast Asian, including coconut milk ...
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.
Curry puff variations are usually denoted in coloured dye markings on the side of the puffs. [ 10 ] Other puff snacks modelled on the curry puff concept have also been introduced, for example puffs with yam , durian , corn , red bean , nata de coco , grass jelly , bird's nest and even custard fillings.
Curry ketchup, also called Currygewürzketchup (lit. "curry spice ketchup") in Germany, is a spiced variant of ketchup and a common sauce in Belgium, Germany, Denmark and the Netherlands. It is typically served on prepared meats such as frikandel , or on French fries . [ 1 ]
Kaeng tai pla is a highly spicy curry; it has a very intense umami taste. It is made mainly with fish and vegetables. Sometimes it includes prawns and certain variants use coconut milk instead of water. [5] The usual ingredients of the dish can include bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies. [6]