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The Khola chilli is a variety of chilli mainly grown in the Indian state of Goa. [2] [3] ... and fish curries, ...
The Mizo chilli is a variety of chilli mainly grown in the Indian state of Mizoram. [ 2 ] [ 3 ] [ 4 ] It is a common and widely cultivated crop in Mizoram, and also found in parts of Manipur . [ 5 ] [ 6 ] [ 7 ]
Ngari, a fermented fish product from Manipur. Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation. [1] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.
Green capsicum with potatoes sautéed with cumin seeds, onions, tomatoes, ginger-garlic paste, turmeric, red chilli powder and garam masala: Vegetarian Amriti with rabdi: a dessert made by combining amriti with rabdi: Vegetarian Talit Macchi (Indian fish fry) Fried fish made with curry, ginger, and garlic: Non-Vegetarian Baati
Ariosoma Bathyuroconger vicinus (native), Large-toothed conger; Conger cinereus (native), Longfin African conger; Gorgasia maculata (native), Whitespotted garden eel; Heteroconger hassi (native), Spotted garden eel
The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon). [36]
These fish are best kept with live or frozen feed and they easily outgrow the tank within eight to ten months. An aquarium with the minimum diameter of 6 by 3.5 feet (1.8 by 1.1 m) and 300 US gallons (1,100 L; 250 imp gal) is suggested as a bare minimum but 400–800 US gallons (1,500–3,000 L; 330–670 imp gal) is the best way to go. [ 9 ]
Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. [5] This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.