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Fishing is the way of life of most of coastal community. So, the marine fish fauna gives a greater commercial value to the country's economy, as well as well being of the coastal people. [2] Marine fish are strictly different from freshwater counterparts due to high salinity of sea water, which they live.
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 .
Preheat a convection oven to 350 degrees. Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet.
Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze ...
Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which is very distinctive and can usually be ...
Such fish are sold as "pumpkin swordfish", and command a premium over their whitish counterparts. [citation needed] Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish ...
Byeongeo-gui (grilled pomfret)This fish is prized in the Indo-Asia-Pacific region for its taste. Its flesh is soft and buttery when cooked. It is called "Rupchanda" in Bengali, pamplet in Marathi [4] or Maanji in Mumbai, paaplet (Konkani: पापलेट) in Goa, avoli (Malayalam: ആവോലി) in Kerala and vawall (Tamil: வௌவால்) in parts of South India.