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Cetoscarus bicolor, also known as the bicolour parrotfish or bumphead parrotfish, is a species of fish belonging to the family Scaridae. It is found only in the Red Sea . Being from the Scaridae family of huge, vividly colored fish, which is well known as a main contributor of marine ecosystems, especially coral reefs by maintaining them.
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 ...
In Australia, a common curry spice is Keen’s curry powder. [11] [12] [7] The ingredient "curry powder", along with instructions on how to produce it, [13] are also seen in 19th-century US and Australian cookbooks, and advertisements. [14] British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as ...
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).
Chlorurus sordidus is one of the most widespread species of parrotfish, and it is highly variable with some of the geographically determined forms probably being at least subspecies. It occurs in both coral rich and open pavement areas of shallow reef flats, in lagoon reefs and seaward reefs, it can also be found at drop-offs.
An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, seer fish, king fish, pomfret, prawns, shrimp, sole, anchovy, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known as thoran or ...
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.
They are typically small, most of them less than 20 cm (7.9 in) long, although the largest, the humphead wrasse, can measure up to 2.5 m (8.2 ft). They are efficient carnivores, feeding on a wide range of small invertebrates .