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It is a long curved blade that cuts on a platform held down by the foot. Both hands are used to hold whatever is being cut and move it against the blade. The sharper side faces the user. [3] The method gives excellent control over the cutting process and can be used to cut anything from tiny shrimp to large pumpkins.
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 .
The size of the ulu typically reflects its usage. An ulu with a 5 cm (2.0 in) blade would be used as part of a sewing kit to cut sinew or for cutting out patterns from animal skins to make Inuit clothing and kamiit (shoes). An ulu with a 15 cm (5.9 in) blade would be used for general purposes.
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 .
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
Another technique [clarification needed] in APEC Air shipment of live and fresh fish and seafood guidelines is described as follows: "A cut is made toward the front of the flatfish severing the major artery and the spinal cord. Placement of the cut is made to preserve the greatest amount of flatfish flesh. This paralyzes the flatfish.
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.