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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 ...
Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes. Season with salt and serve hot, garnished with fresh cilantro. Recipe from Flavors First by Vikas Khanna/Lake Isle Press, 2011.
India portal. Food portal. v. t. e. Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
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.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India 's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind ...
Hidoil Shutki, garlic, turmeric red chili and any seasonal vegetables. Media: Shutki shira. Shutki shira (Bengali: শুটকি শিরা) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns. [1][2] It is cooked without oil or fat. [3] The dish is popularly eaten in eastern Bengal, particularly in the ...
The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. [1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. [2]: 3 [3]: 14 [4]