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hilal-grill · 2 years

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What Ingredients Go Into Fish Curry?

There are a variety of ingredients that go into making Fish Curry. Here is a look at some of the more common ingredients used in Thai, Goan, Kerala, and Coconut Fish Curry. Once you've figured out which ingredients you want to use, you can start preparing the dish. Just be sure to keep a few things in mind!

Thai Fish Curry

Thai Fish Curry is a delicious and quick meal that is full of flavor and is very easy to make. All you need to do is simmer the fish in a rich Thai curry sauce. You can serve it with rice or vegetables. It also makes a great leftover meal or hot lunch. In addition, Thai Fish Curry is a great way to use up leftover fish.

Depending on the flavor you are looking for, you can try adding curry paste to the dish. You can find red, green, or yellow curry paste. You can use either one to add to your dish or use it to season your rice. It is usually served with jasmine rice. Once cooked, remove the lemongrass and lime leaves and serve.

Depending on the fish you're using, you can add a variety of different spices. You can also use whole fillets of trout, mussels, or hake. To make your curry more flavorful, add some fish sauce, lime juice, or garlic chili paste. You can adjust the amount of salt and spices as needed to give the dish the right taste. When serving Thai Fish Curry, make sure you serve it with rice.

Thai Fish Curry is a delicious dish that is easy to make and keeps in the fridge for two to three days. Just remember to keep leftovers in an airtight container in the fridge. You can also freeze leftover Thai Fish Curry. Just make sure to reheat it gently over a medium heat instead of reheating it in the microwave.

Goan Fish Curry

This simple curry is an excellent choice for seafood lovers. It is light, yet filling, and a perfect complement to basmati rice. Alternatively, you can serve it with flatbreads. You can also try making it with Mexican flour tortillas, if you are short on time.

Goan Fish Curry uses fish, coconuts, and coconut vinegar to add tangy flavor. The fish and coconut are cooked in the curry for about 20 minutes. You can also use prawns, golden anchovies, or smelt. These use less of the hot spices.

This traditional Goan recipe is easy to prepare and has a mouthwatering aroma. The recipe requires little preparation time, but is packed with authentic flavors. You can serve this dish at a kitty party, potluck, or buffet. Simply follow the ingredients in the following recipe to make a delicious dish.

The first step in making a fish curry is to marinate the fish. Salt and turmeric powder should be applied to the fish pieces. Next, prepare the masala. Mix all the ingredients into a blender or food processor. You should also add grated coconut and chopped onions. After a few minutes, you can add the fish to the curry. You can adjust the spices to taste. Serve the curry with steamed rice for a delicious meal!

To prepare Goan Fish Curry, you must begin by soaking the tamarind in water. When the tamarind reaches the desired consistency, add it to the pot and stir. Wait about a minute for the water to evaporate. Next, add the fish and cook for another five minutes.

Kerala Fish Curry

Kerala Fish Curry, also known as Nadan Meen Curry, is a delicious dish that uses coconut oil, coconut milk, and fresh fish. It's easy to make and tastes great with rice. You can find most of the ingredients in your pantry. Read on to find out more about the ingredients used in this recipe.

Coconut cream is an optional ingredient, but can give the curry a rich, creamy flavor. You can also use a thin coconut milk extract instead. Add grated fresh ginger to the curry. Depending on your preference, you can also use water to loosen the curry or prevent it from becoming too thick. To start, heat up some coconut oil in a small pan. Sauté shallots in it until golden brown. Next, add fenugreek seeds to the pan.

Once the fish is cooked, add the curry paste. You can either buy curry paste or make your own by using tamarind paste and water. You can also use freshly squeezed lime juice. Once the fish is cooked through, serve it over rice or mashed tapioca. Alternatively, you can prepare it the night before and eat it the next day.

If you want to make Kerala Fish Curry ahead of time, make the curry sauce the day before. It keeps well in the fridge for up to 3 days, if it's covered and stored in the fridge. Reheat leftovers in the fridge, but only within 2 hours after cooking, or they'll break up into smaller flakes.

Coconut Fish Curry

Coconut Fish Curry is an easy and delicious curry that combines curry paste with fish, steamed vegetables and fish. Coconut milk, fish sauce and brown sugar are added to the curry and simmered until the sauce thickens. The fish and vegetables should be cooked through and the curry should be well-seasoned. Serve with rice or couscous.

The recipe calls for white fish, but any kind of fish will work. Add a few fresh herbs (mint, basil and coriander), and sliced chillies. You can use bird's eye chillies or Fresno chillies. Once the fish is fully cooked, remove it from the pan and serve.

You can also use other white fish, such as Tilapia or Halibut. Just make sure to use white flesh fish, which will remain flaky and tender. For the best results, cook the fish under low pressure. Thicker fish can be cooked in just 3 minutes under low pressure. If you'd like to reduce the fat content of the curry, use low-fat coconut milk. You can also omit the curry leaves and substitute them with lime zest and Thai basil.

To make coconut fish curry, start by slicing the fish without the bones. Add the spices and coconut milk. Stir to combine the ingredients. When the fish is almost done cooking, add the coconut milk and garnish with fresh herbs.

Thai Fish Curry with Coconut Milk

Thai Fish Curry with Coconut Milk is a delicious dish that combines the rich flavors of red curry paste with the creaminess of coconut milk. The recipe also includes chopped vegetables and fresh fish. It only takes about 40 minutes to prepare and makes about four servings. It is very easy to prepare and the flavors will develop as it simmers.

This curry is bursting with seasonal vegetables and aromatics. It's a simple, delicious dinner that's perfect for any special occasion. The coconut-based Coconut Curry Sauce, lemongrass, and kaffir lime leaves add a hint of Thai flavor. It pairs well with boiled jasmine rice.

Coconuts are useful in so many ways, and their milk has many health benefits. Although many people thought coconuts had bad fat, new research is proving that coconut milk is a healthy, high-quality source of fat. If you can, use fresh coconut milk rather than canned. It also tastes better.

Thai Fish Curry with Coconut Milk is easy to make and can be stored in the refrigerator for up to two days. It can also be frozen and reheated if necessary. You can reheat the curry in the microwave or on the stove if desired. This dish is vegan and gluten-free.

To make Thai Fish Curry with Coconut Milk, you need to make the curry paste first. Start by mixing the red curry paste with the vegetables and cooking them for about 30 seconds. After five minutes, you can add the coconut milk. Stir the mixture until the coconut milk is thick and has reduced slightly. Once the coconut milk is thick, add the fish. Depending on your taste, you may also want to add mint leaves and cilantro.

Simple fish curry recipe

If you are looking for a simple fish curry recipe that is healthy and nutritious, try this recipe. This recipe is a simple preparation of fish cooked in coconut milk and spices. The coconut milk will help give the fish a delicious curry flavor. Add the coconut milk and mix it well. Cook the fish in the coconut milk for five to six minutes. Once the fish is cooked through, serve it over rice.

You can use fresh or frozen fish fillets in this curry. It is best to use fresh ingredients, since dried ingredients will alter the taste and texture of the dish. You can also use chicken or vegetables instead of fish, if you wish. If you have frozen fish, thaw it overnight in the refrigerator.

If you don't have fresh fish, use frozen fish or prawns. Cod loin fish filets work best in a fish curry. These fillets have a slightly sweet flavor that blends well with the curry. Alternatively, you can use any firm white fish. Just remember to cook it slowly and stir occasionally to prevent overcooking.

Next, prepare the vegetables. Start by removing the stems from the green and red peppers. Next, chop them coarsely. Put them into a large saute pan and cook until they are translucent. Next, add the yellow curry paste and cook for one or two minutes. Once the vegetables are done, add the coconut milk and chopped fish. Cover the pan and simmer for about ten to twelve minutes. Serve hot or cold, go to website.

#Fish Curry #frozen fish #Goan Fish Curry #Kerala Fish Curry #Coconut Fish Curry #fish curry recipe #fish #halal food #hilal grill #phoenix

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gunilslaugh · 3 months

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Just so you know you’re my favorite person your writing is amazing♥️ can I please request about how the boys absolutely spoil their partner not even necessarily with money just they favorite way to spoil them

Thank you so much! Here's your request I hope you like it :)

All members = ` • - • ` =

Summary: How Xdinary Heroes spoil you. (idol/non-idol au)

WC:634

Warning:none

photo not mine credits to owner.

Gunil

Princess treatment, Gunil is all about treating you the absolute best. He would dote on you in whichever way he could. He always opens things for you; jars, water bottles, snacks, doors. Gunil keeps hair ties, chapstick and whatever else you use frequently in his bag just in case you ever need them. He is constantly looking out for you. You don’t even have to ask for his help because he is already on it. If you ever think that he's being a bit much he will totally step back, but reminds you that he only had good intentions. He keeps a supply of your favorite snacks on hand.

Jungsu

Jungsu loves to dote on you. He may not be as upfront about it though. If he notices your lotion running low he will replace it without saying a word. That goes the same for your other items; chapstick, perfume, shampoo, vitamins. He often fixes your hair or clothes for you. He even carries a comb on him. If he notices you looking at a particular item for a while he will buy it for you. He also likes to send you flowers from time to time. If someone ever called him out for giving you special treatment he would deny it, but he knows it’s true.

Goan/Jiseok

Blatant with his special treatment towards you. He has no shame in spoiling you.

“You bought y/n a new hoodie and matching sweatpants, but you couldn’t lend me five dollars for a coffee.”

“Obviously not. You’re not y/n.” After your dates he will take you out to get ice cream. Whether it be from a shop or convenience store. He’ll leave you random notes telling you that he loves you. He always offers you his shoulder to rest on. He strokes your hair until you fall asleep and tucks you in as well. Not to mention his never ending kisses.

O.de/Seungmin

Greetings and partings are alway accompanied with hugs and kisses. If he comes home before you he either makes or orders food that he knows you like. He will always let you pick what movie or show the two of you watch. You could pick something that he doesn’t even like, but he won’t say a word about it. Wherever he fixes you a hot beverage he waits till it’s cool enough to drink before bringing it to you. Texts or calls you multiple times a day just to talk to you sometimes even just to tell you that he loves you.

Junhan/Hyeongjun

Hyeongjun basically becomes your personal chef/baker. He is always ready to make your favorite foods or sweet treats. Spends his free time mastering recipes. If he notices your laundry piling up he will do it for you. He even folds your clothes and puts them away. He carries your essential items on him in case you ever need them. Whenever you ask him if he is free to come see you he is practically half way out of the door as he responds. He never wants you to wait on him for too long. Dries your hair for you after a shower.

Jooyeon

Tends to spoil you and himself. Takes you out to a restaurant so you two can have a feast together while laughing and chatting. He has your drink order memorized and will pick it up when he is on his way home from work. He likes to get you random gifts and see the way your face lights up when he gives them to you. He will shower you with affection. Gives you all of his love by clinging to you like a koala. There is no such thing as giving you too many kisses. Will serenade you with his voice.

Taglist: @purplelady85 @odesonnets @gingerjunhan @chewednails @ezlynkisses @dazzlinglight

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landgraabbed · 6 days

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ask game: 43 (can i add a question? if you like them, I'm open to new recipes :D)

43. what’s your take on spicy foods?

YES. (while my gf and i were discussing this we did say it's my toxic trait that i am a spicy food snob lmfao)

a lot of my faves when it comes to spicy foods are basically traditional goan comfort cuisine. i don't really have a recipe on hand but those should be easy to find! i love sarapatel/sorpotel, prawn curry, balchão, xacuti, and goan sausage which adds a nice something spicy even if i'm just sauteeing some veggies with it! the thing about goan cuisine is it goes hard on the sour curries. it's very typical and imho very yummy!

one i make really often and just eyeball is a simple dahl. i start with onion, a powdered curry spice mix that my grandfather makes (it has ground chili for the spice), and olive oil in a pan until the onion is soft and fragrant, add garlic, wait a bit, add diced tomato/tomato paste (i really prefer just dicing the tomatoes myself), red lentil, coconut milk (i eyeball, but this is what lets you tone down the spicyness if need be), stock, wait for ~5-10 minutes, then make a nest or two to drop an egg into, wait a bit for the egg to cook, stir in some spinach leaves, and when done garnish with lemon or a bit of greek yogurt (you could go with coriander but i am cursed with the coriander soap gene. the fun part is i got that from my indian dad LMFAO). sometimes i use pre-cooked chickpeas instead of lentil, sometimes i use savoy cabbage for the vegetable and add it at the start before the tomato.

#p #replies #food cw #since i did go all in with the food lmfao

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petermorwood · 2 years

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So in conversation with the housemates this evening, it came up that heat is not flavor. I was asked if I had that conversation with you and that you have a whole rant about it. Could you reprise that rant for tumblr?

Is this the rant in question?

I have definite opinions about any food made ridiculously hot for the sake of posturing, and even more definite notions about it being done secretly for “fun”.

Done properly is another matter. Here’s a link from that rant which reviews my encounter in Dublin with Thai food “spiced home style”. It was Serious Business, yes; and it was also absolutely delish.

*****

Some cuisines come by their heat naturally - that Thai dish was one example - and as I found out, the blend of other spices will always hold their end up. Each mouthful will be fiery, but also fragrant, complex and worth savouring even as the sweat-beads pop out on forehead and upper lip.

The same applies to Sichuan (mapo dofu, yum!), Hunan, Korean (buldak, yes please!), Thai, Ethiopian (sik-sik wat, rowr!), Mexican and Indian (where proper Goan Vindaloo is nothing like the restaurant version, no potatoes for one thing and made with pork for another).

*****

Hot-spiced dishes like those, with everything else in balance, is a long way from this lunatic laddish recipe found on the Internet about 20 years ago (I can’t remember where). So many onions suggest this might have started as a Dopiaza, but then it got into seriously bad company.

Serves 1-4

Ingredients:

2 lbs Chicken joints, or boneless breast meat roughly cubed

6 Medium Onions, sliced

4 Cloves Garlic, finely chopped

8 Tbsp Ghee or Vegetable Oil

2 Pints of water

24 fresh Habanero Chilies, finely chopped

30 dried red chilies, crushed, or an equivalent amount (about 5 Tbsp) of ready-crushed chilies

2 tsp Red food coloring

Spices:

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

5 tsp ground hot chili powder

1 tsp dried fenugreek leaves

A couple of capsicum pods

Optional:

¼ bottle of Tabasco® sauce (Most likely the standard sauce since I don’t think the Habanero version was available in the UK at time of writing.)

¼ bottle Encona West Indian Hot Pepper sauce. (This is considerably hotter than regular Tabasco. Trust me.)

Method:

Stir enough water into the dry spices to make a stiff paste. Heat half of the oil or ghee over medium heat, then add the spice paste.

Fry the paste for a few minutes until the water has evaporated and the mixture takes on a smooth, glossy, oily appearance

Now heat the other half of the oil in a large pot or casserole, and fry the onions and garlic until soft and golden.

Put the remaining ingredients into the pot and stir well to combine them, then put the lid on, reduce the heat, and let the whole thing simmer gently for about 90 minutes.

About 15 minutes before it’s done, add another 3 Tbsp chili powder and about a dozen more dried red chilies.

When it’s done, remove from the heat, sprinkle with 1 tsp garam masala, and allow to sit for a few minutes before serving on a bed of rice.

*****

I have no idea if this was meant as a joke - 24 fresh Habs, 30 dried chillis? Really? - but if it’s serious, there’s no point in the coriander, cumin etc. because there’s no way anyone will taste them.

As for the day afterwards, make sure some loo roll is in the freezer because...

#food and drink #hot food #fiery food #ridiculously hot food #chillis #chilis #hot sauce

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late-nite-scholar · 10 months

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Aug 10th (Day 6): Prompt Used- In Bloom / Blood

Day 6: Blood- Thaeril doesn’t make traditional food for non-Bosmer after being stung one too many times by the reaction to it and what it’s made from. But Ralof asks if she will, and she agrees to make something for him to try. Pre/Early relationship. Trying to think of interesting cuisine for Green Pact adherent Bosmer and different ideas for food.

(Note: the recipe used here is based on Sorpotel (Goan Pork Offal Stew), the Indian version of a Portuguese recipe, which uses blood and various offal in the way I thought would be interesting and make sense here. I’ve obviously tweaked things a bit, but kept the basic ingredients and methods of the dish. I have no idea if this version would actually work, but we’re assuming it will.)

Prompts by @tes-summer-fest

Bosmer OC x Ralof

Warnings- Blood (but we're butchering/cooking, not fighting)

Wordcount- around 2.1K

(all of my characters have first-rate RBFs. Description in alt text)

***

Ralof sat up gingerly, watching as Thaeril came in with a large, wild goat slung across her shoulders. She was grinning, her angular face lit up like a child in a sweets store.

“Look at this! We will eat like royalty tonight!” She cried. “It led me on a good chase, too. It was a good hunt.”

“Well you won’t see me complain.”

“I’ll roast it up.” She laughed, a little sadly. “I won’t do anything too… weird with it, don’t worry.”

Something twinged in Ralof’s chest. There was hurt behind her words, he was certain of it. “I’ve honestly never eaten anything made the proper Bosmer way. Would you… would you want to cook some of it the way your people would? I’d be interested to try it.”

“Really? Ohhh… I’d want to do something different than stew, then. I think I have some bone flour I could make flatbreads and then I should have enough spices to make a curry and… and that should be good?”

“That doesn’t sound ‘weird’ at all.”

“Would it make a difference if I said that the base for the sauce is blood?”

“Not at all. I’m looking forward to it.”

“Really?”

“Yeah. I’m sure a lot of people would be strange about it, but your culture is so important to you. The least I can do is try it, right?”

Thaeril’s smile alone was worth it, but Ralof had to admit he was intrigued by the idea. There had been plenty of time to talk when he’d been more badly injured and Thaeril had stayed by his side almost constantly. She’d explained the Green Pact to him and what it meant for her people. But she’d never really made much Bosmer food, preferring to try and make things she thought he’d find more palatable. But the more he thought about it, the more he wanted to see the real thing for himself, try it for himself.

So he watched her hang the beast from its back feet and drain its blood into a large jar. Putting that to the side, she began skinning and dressing the carcass with breathtaking efficiency. In the short time they’d known each other, Ralof had very quickly noticed just how completely and staggeringly competent Thaeril was in seemingly everything she did. He didn’t just think that because she’d saved his life; it was obvious in even the smallest tasks.

Now she was digging through her bag, pulling out a pouch and sorting through small jars of spices. Some went back into the pouch and others she put to the side. Once she had all the ones she wanted, she began adding various amounts of each one to a bowl. All of this was splashed with a little vinegar from yet another bottle and mixed into a paste.

“That smells quite intriguing!” He pulled himself a little closer, moving carefully to not jog his wounds.

“I didn’t go too wild. I don’t want to make your first Bosmer meal so spicy you can’t eat it.”

“I’ll be fine. It’ll be good for me.”

“Well, this is going to ferment and do its thing while I get some meat and bits cut up.” She set it to the side and stood, taking out her knife again. She moved with unhurried grace, knowing precisely what she needed. First, a good, solid chunk of meat from the shoulder went into the pot. After that, she inspected and threw in a little fat. He could see why, the meat itself was quite lean without it. After that she was into the beast’s belly. Into the pot went the heart, a kidney, a lung, the tongue, and a chunk of the liver. After adding a little more fat, she cut everything up into more manageable pieces. To this, she added enough blood cut with water to cover everything and fill the pot most of the way. It went onto the fire, first right over, and then pulled back once it had boiled.

“That’s going to simmer for a while.” She sat back, satisfied. “Then I’ll have to do the next steps. For now, I’ll start taking apart the rest of this and start some preserving.”

She took the haunches and set them up over the fire to roast. Other parts she began to slice up for smoking and drying. Ralof watched for a few minutes before asking. “Is there something I can do to help?”

Thaeril froze. His question had thrown her for a loop. She hadn’t had anyone ask if they could help her with anything for a long time, and it took her a moment to think and reply.

“Well, if you can cut up pieces for drying, that would free me up to do some other things. That would probably work best. Um, thank you, for offering.”

“Of course. I might as well be useful while I’m sitting here.”

So they worked together for a while in companionable quiet. Thaeril couldn’t help but smile at the big Nord, carefully and diligently working away. It’d been a long time since she’d shared a task like this, she was far more used to doing everything for herself.

Eventually, she had to put this out of her mind and concentrate on their meal's next steps. Draining the broth into a bowl, she put the meat and offal back over the fire until it sizzled, filling the cave with a mouthwatering smell. It even slowed Ralof’s hands as he looked over.

“Well that smells wonderful!” He grinned. “I think I’m going to like this recipe of yours.”

Thaeril found herself looking down, paying very close attention to the bottom of the cooking pot. At least that way she could say it was the heat from the fire making her face red and not Ralof’s words. But soon enough it was time to add the spice paste, and soon an even more divine aroma wafted around them.

She let that cook for a little while before adding the blood broth back in. A little bit of bone flour mixed with water went in as well. Just enough that it would help thicken up the broth a bit. She certainly didn’t want to ruin the dish by having the sauce too thin. Not when she was sharing it with Ralof, and this was his introduction to Bosmer food. It had to be perfect.

Once the curry was mixed and ready, she pulled it back a little from the heat of the fire and let it simmer again. It would give her time to finish up the preservation of the rest of the carcass, and hopefully it would be done by the time food was ready.

Taking her drying rack outside, she made another small fire beneath it. Ralof had done a fine job of getting things ready on his end, and she had a lot of meat prepared to smoke. As she arranged the strips of meat to her liking, she couldn’t help but smile. She’d acted out of instinct when she’d saved Ralof. A lone man, outnumbered, the rest of his squad dead, and fighting impossible odds. But fighting magnificently. She’d jumped in, not willing to watch this warrior die so ignobly to a treacherous blade. That was before she’d known how sweet and kind he was in addition to his prowess.

“Thank Y’ffre I was there at that moment,” she said softly to herself.

***

By the time she needed to make the flatbread, she and Ralof had gotten the rest of the goat prepared. The fire beneath the drying rack chugged out smoke at a nice pace, and Thaeril knew it was going to be good jerky. The rest of the organs were drying in the air, each strip strung onto a long line to keep good airflow between them.

Now she put some of her bone flour into her bowl. To this, she added a couple of eggs, a little salt and honey, and enough water to mix it all. Letting it sit for a moment, she moved a skillet right over the hottest part of the fire and threw a little of the goat fat in. As the pan heated up, she rolled chunks of the bread dough into thin discs. When the fat started to sizzle in the pan, she put in the first disc of dough. They cooked quickly, and it was barely a minute before she flipped it over and then out of the pan completely. She’d made enough dough for six flatbreads, and as soon as one came out, a little more fat and another one went in. In only a few short minutes, they were all finished.

With that done, she checked the curry one last time. Taking a quick taste, she smiled. It had turned out perfect. So at least if Ralof didn’t like it, she’d have plenty of very delicious food to eat for the next couple of days. But she really hoped that wouldn’t be the case.

She put the thought out of her mind and looked over. “Everything’s ready. Would you like to try it?”

“I’d love to!”

A little nervously, Thaeril filled their bowls. They sat together, each now with some curry and a flatbread. Thaeril watched with trepidation as Ralof studied and sniffed his portion curiously. Then, he tore off a piece of the bread and took a bite. With a nod, he dipped it into his bowl like a scoop. Not a small taste either, but big chunks of meat and offal and a good amount of the sauce. For a split second, her heart leapt into her throat. But only for a split second.

Ralof's eyes went wide as he tried this first taste. Once his mouth was empty again, he laughed. "Shor's bones, that's a fine meal! The meat is so tender… most people don't know how to cook organ meat properly and it's tough but this! Gods, and the spices! And this bread! I wasn't sure how these would even work, but I can't imagine better to go with the meal. Thaeril, this is amazing! Can you make more Bosmer food from now on?"

Thaeril stared. "Do you mean that?"

"Of course! This is as fine a meal as anyone could ask for." He frowned a little. "Someone like me doesn't usually say things like that, do they?"

"Yeah. Usually we don't get past the ingredients. You don't know how many times I've been told how we eat like animals, that our food is fit only for dogs. That we're disgusting cannibals."

He reached out and gently rubbed her arm. "We men and mer aren't very good at understanding other customs, are we? I'm sorry people have told you that. When you explained everything to me, it made so much sense. And it's important to you. Even if someone doesn't like something, why be cruel?"

Tears welled in her eyes. "How are you so nice?"

He shrugged. "I’m just me. And plenty of folks don't like my people's customs. They think we're brutish, they don't like our gods. I'd never hurt you like that. And… and this is really good."

"Thank you." She blinked back tears as she pulled him into a gentle, one-armed hug. "And if you want, I'll cook lots more Bosmer food for you to try until you're all healed up."

"I hope you'll make some after that, too." Ralof's face went pink the moment the words left his lips. Both had avoided talking about later, when he was healed and they would presumably part ways. He stammered a little. "I mean, I might need an escort back to Windhelm. Even healed, I'm not going to be at my best right away."

"I've been a bodyguard before, I might be convinced to do so again." She gave him a small smile.

"I'll keep that in mind. In the meantime, what other recipes have you got? I know we'll have this goat for a few days, but after that we'll have to think of something. Maybe by then I can help hunt?"

So Thaeril began to explain other things they could try as Ralof listened attentively. He asked many thoughtful and respectful questions, truly curious and wanting to understand. She could feel the flush rise in her face. No one had ever taken such interest in her culture before. Not only that, but Ralof ate two helpings of the curry and bread as they talked. And for the second time that day, Thaeril thanked Y'ffre with all her heart that she'd been in the right place at the right time.

#tesfest23 #tesfest!#tes fest 23 #the elder scrolls V #skyrim #the elder scrolls skyrim #tes v #bosmer oc #oc: thaeril #ralof #cooking #cultural cooking #sharing recipes #food #fluff #cute #tes fic

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lantur · 2 years

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I got back home yesterday afternoon after spending a lovely long weekend in Washington DC with @wind-on-the-panes. :) We braved the awful weather to frequently get lost on our metro + foot explorations of the city, eat delicious lamb gyros from the halal food truck every day, vote in the Brazilian presidential election (Mar, not me), and spend SO. MUCH. TIME. at wonderful museums. Over two days, we visited the Smithsonian Museum of Natural History, the National Museum of Asian Art, the Hirshhorn Museum of Modern & Contemporary Art, and the National Gallery of Art.

We also had plenty of time in the evenings/nights to watch Sandman and the Great British Baking Show on Netflix and eat chai cake! I LOVED season one of Sandman, and GBBO is such good inspiration for baking.

I feel very lucky to have been able to spend so much time with friends in September. Visiting the museums also gave me the really special experience of reigniting my sense of wonder and curiosity in the world, after spending the last few months feeling really beat down. I'm looking forward to learning more about art history, anthropology, and evolution (especially human evolution.)

Now that I'm back, I'm enjoying spending time with Derek and Westin. ❤️ I'm also happy to be back to cooking. I made a Goan shrimp curry with bell peppers today that I really enjoyed, and I'm excited to cook a few more recipes later this week and weekend.

I have been so very exhausted since I returned, though. :( I hope that I bounce back a little every day.

#lanturing

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houseofkabila · 2 days

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Exploring the Best Indian Food in Dubai: House of Kabila Restaurant

Dubai, a vibrant cosmopolitan city, is renowned for its diverse culinary landscape that caters to food enthusiasts from all over the world. Among its plethora of dining options, Indian cuisine holds a special place. For those seeking an authentic and delightful Indian dining experience, the House of Kabila restaurant in Dubai stands out as a top choice. Let’s delve into what makes this restaurant a must-visit for Indian food lovers.

A Culinary Journey at House of Kabila

Authentic Flavors and Aromas

House of Kabila offers a gastronomic journey that captures the essence of Indian cuisine. The restaurant prides itself on its ability to blend traditional recipes with modern culinary techniques, ensuring that each dish is a perfect representation of India’s rich culinary heritage. From the moment you step inside, the aromatic spices and vibrant decor transport you to the heart of India.

Diverse Menu

One of the highlights of House of Kabila is its extensive and diverse menu, which caters to various tastes and preferences. Whether you’re a fan of spicy curries, succulent kebabs, or flavorful biryanis, you’ll find something to satiate your cravings. The menu features a wide range of vegetarian and non-vegetarian options, ensuring that everyone, regardless of dietary preference, can enjoy a memorable meal.

Signature Dishes

Several signature dishes at House of Kabila deserve special mention. The “Murgh Makhani” (Butter Chicken) is a creamy, mildly spiced delight that melts in your mouth, while the “Paneer Tikka” offers a perfect blend of spices and smoky flavors. For seafood lovers, the “Goan Prawn Curry” is a must-try, providing a tangy and spicy kick that’s reminiscent of coastal India.

Exceptional Dining Experience

The dining experience at House of Kabila is nothing short of exceptional. The restaurant’s ambiance is a blend of traditional and contemporary elements, creating a warm and inviting atmosphere. The staff is courteous and attentive, ensuring that every guest feels welcomed and well taken care of. Whether you’re dining with family, friends, or on a romantic date, House of Kabila offers a setting that enhances the overall dining experience.

Catering to Special Occasions

House of Kabila is also an excellent choice for special occasions. The restaurant offers catering services for events such as weddings, corporate gatherings, and private parties. With a team of skilled chefs and event planners, House of Kabila can tailor a menu and dining experience that suits your specific needs and preferences, making your event memorable and unique.

Why House of Kabila Stands Out

Quality Ingredients

The key to House of Kabila’s success lies in its commitment to using high-quality, fresh ingredients. The restaurant sources spices and produce directly from India, ensuring that each dish is authentic and flavorful. This dedication to quality is evident in every bite, making the dining experience at House of Kabila truly exceptional.

Innovative Approach

While House of Kabila respects traditional Indian recipes, it also embraces innovation. The chefs at the restaurant are constantly experimenting with new techniques and ingredients to create dishes that are both familiar and novel. This approach keeps the menu exciting and ensures that there is always something new to try, even for regular patrons.

Cultural Connection

House of Kabila goes beyond just serving food; it offers a cultural connection. The restaurant frequently hosts cultural events and festivals, celebrating Indian traditions and festivals such as Diwali, Holi, and Eid. These events provide a platform for patrons to immerse themselves in Indian culture, adding a unique dimension to their dining experience.

Conclusion

Dubai’s culinary scene is vast and varied, but for those seeking the best Indian food, House of Kabila stands out as a premier destination. With its authentic flavors, diverse menu, exceptional service, and commitment to quality, it promises a dining experience that is both memorable and satisfying. Whether you’re a resident of Dubai or a visitor, a meal at House of Kabila is an opportunity to embark on a culinary journey through India, right in the heart of this bustling metropolis.

#donald trump

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garammasalaedmonton · 1 month

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Indulge in the Exquisite Flavors of Authentic Indian Non-Veg Curries: A Culinary Journey Through Spice-Laden Delights!

Indian cuisine is renowned worldwide for its diversity and depth of flavors, and at the heart of this culinary adventure lie the indulgent non-vegetarian curries. Bursting with spices, herbs, and tender meats, Indian curries offer a sensory journey like no other. From creamy butter chicken to fiery lamb vindaloo, there’s a curry to tantalize every palate.

Origins of Indian Non-Veg Curries

Indian non-vegetarian curries have a rich history dating back centuries. Influenced by various invaders, traders, and settlers, Indian cuisine has evolved into a melting pot of flavors and techniques. The concept of using spices to flavor meats originated in ancient India, with each region adding its unique twist to the traditional curry.

Key Ingredients

Spices: The cornerstone of Indian cuisine, spices like cumin, coriander, turmeric, and garam masala lend depth and complexity to non-veg curries. Meat: From succulent chicken and tender lamb to flavorful fish and juicy prawns, the choice of meat is crucial in creating the perfect curry. Aromatics: Onions, garlic, ginger, and tomatoes form the base of many Indian curries, providing depth of flavor and texture.

Regional Variations

India’s diverse landscape gives rise to a myriad of regional variations in non-vegetarian curries. From the creamy kormas of the north to the coconut-infused curries of the south, each region boasts its signature flavors and cooking styles.

Popular Non-Veg Curry Recipes

Butter Chicken (Murgh Makhani): A creamy, tomato-based curry infused with tender chicken pieces and a hint of butter, this dish is a favorite worldwide. Rogan Josh: Hailing from Kashmir, this aromatic lamb curry is slow-cooked with a blend of spices, resulting in tender meat and a rich, flavorful gravy. Goan Fish Curry: With its tangy tamarind base and coconut milk, this coastal delicacy is a perfect balance of sweet, sour, and spicy flavors.

Cooking Techniques

The secret to a perfect Indian non-veg curry lies in the cooking technique. Whether it’s simmering on low heat for hours or flash-frying spices to release their aroma, each step plays a crucial role in achieving the desired flavor and texture.

Health Benefits

Beyond their irresistible taste, Indian non-veg curries offer a range of health benefits. Packed with protein, vitamins, and antioxidants from the spices and vegetables, they contribute to overall well-being and can boost metabolism and digestion.

Pairing Suggestions

Pairing Indian non-veg curries with the right accompaniments can elevate the dining experience. Whether it’s fluffy basmati rice, buttery naan bread, or tangy pickles and chutneys, the interplay of flavors adds depth to the meal.

Cultural Significance

In Indian culture, food is more than just sustenance; it’s a way of life. Non-veg curries play a significant role in celebrations, festivals, and family gatherings, bringing people together and creating cherished memories.

Tips for Perfecting Indian Non-Veg Curries

Tempering Spices: Toasting whole spices in hot oil releases their essential oils, enhancing their flavor.

Marinating Meats: Marinate meats in yogurt and spices to tenderize and infuse flavor.

Balancing Flavors: Achieve the perfect balance of sweet, sour, salty, and spicy flavors by adjusting ingredients to taste.

Conclusion

In the colorful tapestry of Indian cuisine, non-vegetarian curries stand out as shining stars, offering a symphony of flavors and aromas. Whether you’re a seasoned food enthusiast or a curious novice, indulging in the exquisite flavors of authentic Indian non-veg curries is sure to be a culinary journey worth savoring.

#indiancusine #indianrestaurant #indiansweet #garammasalarestaurant

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blsglobalservices · 1 month

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The Art of Flavour: Uncovering Local Culinary Gems

The Art of Flavour: Uncovering Local Culinary Gems https://www.blsinternational.com/blog/the-art-of-flavour-uncovering-local-culinary-gems/

What’s the best part of travelling? It’s the different cultures, traditions, people, places, and food—one of the most crucial components of human existence. Food is a source of life, whether we go east, south, west, or north in the world. It’s the defining element of every culture and tradition.

The Art of Flavour, Local Culinary Gems, Different Cultures, Delicious Delights, Spanish Food, Cultural Influences, Historical Background, Spanish Cuisine, Spanish Flavours, Spain's Culinary Treasure, Paella Valenciana Recipe, Seafood Paella, Paella de Marisco, Croquetas de Jamón, Chilled Flavourful Concoction, Tortilla de Patatas, Crunchy Sticks, Jamón Ibérico, Patatas Bravas Recipe, Albondigas Soup, Ensaladilla Rusa, Pulpo a la Gallega, Beauty of Spain, Indian Gastronomic Adventure, Indian burger, Aloo Tikki, Dahi Vada Recipe, Poha Recipe, indian Chaat Recipes, Indian Curries, Chicken Biryani Recipe, Hot Goan Curry, Chettinad Chicken, Chettinad Chicken Masala Recipe, Uttapam Recipe , South Indian Uttapam, Dosa and Idli Recipe, Sambar and Chutney, Idli Sambar Chutney Recipe, Paneer Tikka, Paneer Tikka Recipe, Kashmiri Curry, Aloo Gobhi Sabji Recipe, Malai Kofta Recipe, Creamy Malai Kofta, Palak Paneer Recipe, Indian Spinach Paneer, Chana Masala Recipe, Indian food, Visa Application Process

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foodiesrack · 1 year

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Discover the Flavors of Goa

Welcome to the land of sun, sand, and spices, where every meal is an adventure in taste. Goa, the smallest state in India, is renowned for its vibrant culture, stunning beaches, and mouth-watering cuisine. The fusion of Portuguese, Konkani, and Indian influences has created a unique culinary identity that is sure to tantalize your taste buds. From fiery seafood curries to sweet and savory snacks, Goa has something for everyone.

Link: https://www.foodiesrack.com/goa-diaries/

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blissspace · 2 months

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Goan Gastronomy: Unlocking the Secrets of a Traditional Kitchen

Nestled along the sun-kissed shores of the Arabian Sea, Goa beckons with its rich tapestry of culture, history, and, of course, cuisine. At the heart of Goan gastronomy lies the traditional kitchen, a sanctum where age-old recipes, culinary techniques, and cultural heritage converge to create a culinary experience like no other. Join us as we embark on a journey to unlock the secrets of a traditional kitchen in Goa, delving into the flavors, ingredients, and traditions that make Goan cuisine so beloved.

Heritage in Every Spice: Step into a traditional kitchen in Goa, and you'll be greeted by the heady aroma of spices—a tantalizing blend that sets the stage for the culinary wonders to come. From fiery red chilies to fragrant turmeric and cumin, each spice tells a story of Goa's rich cultural heritage and its historical ties to trade routes that spanned continents. In a traditional Goan kitchen, spices aren't just ingredients; they're the essence of tradition, passed down through generations and cherished in every dish.

The Bounty of Land and Sea: Blessed with fertile soil and abundant waters, Goan cuisine celebrates the bounty of both land and sea. Fresh seafood, caught from the azure waters of the Arabian Sea, finds its way onto the tables of Goan kitchens, where it is transformed into delectable dishes like fish curry and prawn balchão. Meanwhile, locally grown ingredients such as coconut, kokum, and rice form the backbone of many Goan recipes, adding depth and flavor to every meal.

Recipes Passed Down Through Generations: In a traditional Goan kitchen, recipes are more than just instructions—they're a link to the past, a connection to ancestors who lovingly prepared the same dishes for centuries. From grandmother's vindaloo to mother's sorpotel, these time-honored recipes are passed down from generation to generation, each one a testament to the enduring legacy of Goan cuisine. In a world of constant change, the traditional kitchen remains a sanctuary of tradition, where the flavors of the past continue to thrive in the present.

Craftsmanship and Care: Cooking in a traditional Goan kitchen is an art form—one that requires patience, skill, and a generous dose of love. From grinding spices by hand to slow-cooking curries over open flames, every step is carried out with meticulous care and attention to detail. It's this craftsmanship that sets Goan cuisine apart, elevating simple ingredients into culinary masterpieces that delight the senses and nourish the soul.

A Feast for the Senses: Beyond its culinary offerings, the traditional Goan kitchen is a feast for the senses—a symphony of sights, sounds, and aromas that transport diners to a world of culinary bliss. From the vibrant colors of freshly ground spices to the sizzle of fish frying in hot oil, every moment in the kitchen is an experience to be savored and cherished. In a traditional Goan kitchen, food isn't just sustenance—it's a celebration of life, love, and the rich cultural heritage that defines this enchanting region.

Conclusion:

In a world of fast food and fleeting trends, the traditional kitchen in Goa stands as a timeless sanctuary of tradition, heritage, and culinary excellence. It's here, amidst the aroma of spices and the warmth of family, that the true essence of Goan gastronomy comes alive. So come, step into a traditional kitchen in Goa, and unlock the secrets of a cuisine that has captivated hearts and tantalized taste buds for centuries.

#Traditional Kitchen in Goa

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indianchillies · 3 months

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Traditional Goan Food Recipes PDF

Known for its diverse flavors, aromatic spices, and rich culinary history, Goan cuisine is a true reflection of the state's unique cultural heritage. In this article, we will delve into the traditional Goan food recipes and explore the rich culinary heritage of Goa. From the origins of Goan cuisine...

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express-india · 3 months

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Exploring Flavorful Delights: Top 5 Indian Restaurants in Garland, TX

Garland, Texas, is a city known for its diverse culinary scene, and when it comes to Indian cuisine, there's no shortage of delicious options. From fragrant curries to mouthwatering tandoori dishes, Garland boasts some of the finest Indian restaurants in the state. Whether you're a fan of traditional favorites or looking to explore new flavors, these top 5 Indian restaurants in Garland, TX, are sure to tantalize your taste buds.

Taj Mahal Restaurant & Bar Located in the heart of Garland, Taj Mahal Restaurant & Bar offers an authentic dining experience with a menu that showcases the rich and diverse flavors of Indian cuisine. From classic dishes like chicken tikka masala and lamb curry to regional specialties such as Hyderabadi biryani and Goan fish curry, every dish is prepared with care and attention to detail. The restaurant's elegant ambiance and attentive service make it the perfect spot for a special occasion or a casual dinner with friends and family.

Chennai Cafe With its vibrant atmosphere and mouthwatering menu, Chennai Cafe is a popular destination for Indian food enthusiasts in Garland, TX. From crispy dosas to flavorful curries, the restaurant offers a wide range of South Indian dishes that are sure to please every palate. Don't miss the chef's specials, which highlight the best of regional cuisine, or the restaurant's extensive selection of vegetarian and vegan options. With its commitment to quality and authenticity, Chennai Cafe has earned a reputation as one of the top Indian restaurants in the area.

Masala Wok Combining the bold flavors of Indian and Asian cuisine, Masala Wok offers a unique dining experience that is both delicious and satisfying. From their signature masala bowls to their crispy samosas and spicy chicken tikka, every dish is bursting with flavor and made with fresh, high-quality ingredients. With its convenient location and affordable prices, Masala Wok is the perfect choice for a quick lunch or a casual dinner with friends.

Biryani Express Specializing in fragrant, flavorful biryanis, Biryani Express is a must-visit for Indian food lovers in Garland, TX. From their classic chicken and lamb biryanis to their vegetarian and seafood options, the restaurant offers a wide range of choices to suit every taste. In addition to their mouthwatering biryanis, Biryani Express also serves a variety of other Indian dishes, including curries, kebabs, and appetizers. With its generous portions and affordable prices, it's no wonder why Biryani Express is a favorite among locals.

Curry Masala For those craving authentic North Indian cuisine, Curry Masala is the place to go. Located in the heart of Garland, TX, this cozy restaurant offers a menu filled with classic dishes like butter chicken, lamb vindaloo, and vegetable korma. Each dish is prepared with care and attention to detail, using traditional recipes and the finest ingredients. With its warm hospitality and inviting atmosphere, Curry Masala provides a true taste of India right here in Garland.

In conclusion, Garland, TX, is home to some of the best Indian restaurants in the state, each offering its own unique take on the rich and flavorful cuisine of India. Whether you're in the mood for classic dishes like chicken tikka masala and lamb biryani or looking to explore new flavors, these top 5 Indian restaurants in Garland are sure to delight your taste buds. So why wait? Head to one of these delicious destinations today and embark on a culinary journey through the vibrant and diverse world of Indian cuisine.Exploring Flavorful Delights: Top 5 Indian Restaurants in Garland, TX

#Indian Restaurant Garland Tx

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