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Nasi Lemak Special Fish Curry
Still quite good. The coconut rice is infused with the banana leaf flavour and topped with the Malaysia Garden Special Fish Curry that is full of fresh galangal and ginger bud flavours.
Reviews:
- Malaysia Garden - Mietta's review
Malaysia Garden Restaurant
319A Clayton Rd Clayton 3168
(03) 9543 6841
Kerala South India Asia Indien Asien - (C) Fully copyrighted. No use of any image whatsoever without written royalty agreement. No answer = no permission at all. - (C) Verwendung generell nur nach schriftl. Honorarvereinbg. Keine Antwort = keine Freigabe.
Malaysia Garden Special Fish Curry is a crisp fried fish, possibly Australian salmon, which is more like a large sardine than salmon.
The sauce is very good, spicy with and sourness from the tamarind, and freshened up with galangal and ginger bud.
There's also a Nasi Lemak Special Fish Curry if you're diing alone.
Reviews:
- Malaysia Garden - Mietta's review
Malaysia Garden Restaurant
319A Clayton Rd Clayton 3168
(03) 9543 6841
Hot and sour mackerel curry, and Riesling from Alsace.
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#eeeeeats #instafood #londonfood #londoneats
My all time favourite. Fish curry, especially tenggiri, with plenty of tomatoes and lady's fingers. And a few occasional curry leaves as to enhance the aroma. Leave it overnight and take it along with roti canai telor for the next day's breakfast.
Brilliant.
Fuji GA645 / Kodak Ektacolor 160
Well Salmon can be made in different styles.. You can bake it, grill it or even poach it..Here is a rich salmon curry with cream of coconut..
Hope you all will like it.. You can see the full recipe here youtu.be/MdOT8mGaDeg
Thank you 😊🙏
A Nyonya or Asian influenced fish stew. Aromatics and spices are used to give this dish a big hit on flavour.
Read more here - jeroxie.com/addiction/assam-lemongrass-fish-stew
Puttu,a dish made from rice powder steamed traditionally either in coconut shells or bamboo stalks paired with spicy fishy curry made predominantly with tamarind and red chilly powder
We had some beautiful tyangra maach for lunch today. The fish was bursting with the grainy eggs so typical to it. We made it into a curry with veggies after lightly sauteeing the fish.
The recipe can be something like this -
Clean the Tyangra fish and pat dry. Marinate with a mixture of Turmeric, Red Chilly Powder and Salt. You can also add a few drops of lemon juice to this.
In a pan/kadai/wok, heat a tablespoon of mustard oil. Fry the fish lightly. Be careful since the oil tends to sputter and you can receive an almighty burn.
Next, slice some potatoes, onions and tomatoes. Chop up some coriander (cilantro).
After the fish has been fried, remove from oil and set aside.
In the pan/kadai/wok, add in the vegetables one by one (onions first, followed by potatoes and tomatoes in the end). Add a tea spoon of roasted and ground jeera (cumin seeds). Stir frequently while cooking.
When the potatoes start cooking, add a little salt, turmeric and chilly powder. Add in some slit green chillies and continue stirring. Add some mustard paste (or Kasundi) and some water to the pan. Finally, when the potatoes are soft, add the fish and cover and cook for 10 mins on medium heat.
This can be had with rice or roti with just a dash of lemon before serving.