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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 .
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.
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
Peranakan fish head curry. 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. It is usually served with either ...
This article and recipe originally appeared Dec. 25, 2022. ... 4 tilapia fish fillets, 4 ounces each. ¼ teaspoon salt, divided. ¾ teaspoon ground black pepper, divided.
Fish Moilee Kerala Style (a.k.a. Kerala Fish Molly) Fish Moilee. Fish moilee/moily or fish molee [1] (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore.
Fuel guests to dance and mingle with these party-pleasing New Year's Eve appetizers that range from cheesy dip and finger foods to crostinis and hors d'oeuvres.
Fish curry may refer to: Kedgeree, Indian and later British breakfast dish; Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally "red fish") is used; Machher jhol (also called machher ghonta), a traditional Bengali and Oriya fish curry; Mas riha, a Maldivian fish curry