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The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. Pachi pulusu is an unheated version of pulusu, typically made of mangoes or tamarind, and eaten during the warmer months. Majjiga pulusu: sour buttermilk boiled with channa dal and coconut paste
Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands. Thus prepared ragi balls are broken down into smaller balls using fingers and dipped into saaru (Kannada: ಸಾರು)/hesru (Kannada: ಹೆಸ್ರು), chutney or gojju.
When ʻōʻio is not available, finely minced ʻahi, aku, or ʻopelu, or other suitable fish can be substituted. [16] The texture of lomi ʻōʻio is similar to raw surimi. Raw ʻōʻio paste not prepared for lomi ʻ ōʻio is commonly prepared for fishcake or fishballs. [17] [18] [19] It is also very similar to namerō, a Japanese fish tartare.
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Fish tea – spicy soup in Caribbean cuisine, similar to a fish bouillon; includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft Fishcake – Fried minced or ground seafood
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, [1] Malaysian and Singaporean cuisines [2] [3] with mixed Indian and Chinese origins. [4] The head of a red snapper is stewed in a Kerala -style curry with assorted vegetables such as okra and eggplants .
Kimagure Cook (Japanese: きまぐれクック, romanized: kimagure kukku, lit. 'Whimsical Cook') is a YouTube channel established in 2016 by Japanese YouTuber Kaneko, focused on cleaning, cutting, and cooking a wide variety of seafood with humorous narration from Kaneko.