"The prawns are then fried in hot oil along with onion, ginger, garlic, and stirred with turmeric and sugar and salt and coconut milk for a few minutes. Chingri malai curry Chingri malai curry () also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta. The main ingredients are prawns and coconut milk, along with ghee or mustard oil, onions, turmeric powder, chopped green"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"with some vegetable curry and pickles formed the main breakfast until very recently in almost all families, but it has now been replaced by tea, coffee or other beverages taken along with dishes like Dosai, Iddali, Poori, Chappathi and Uppuma. Fish is an important item in the diet of about 90% of the population. Tapioca is another vegetable used by poor and the middle class. The reason for the large scale consumption of tapioca is attribute to its high calorific value. Grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient in"
"Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated ""qormā"", and derived from a Turkic root. The word ""korma"" is derived from Urdu ""qormā"", ""ḳormā"" or ""ḳormah"", meaning ""braise"", and refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh (), the Azerbaijani qovurma or ""kavarma"" are ultimately derived from a Turkish language word"
"but may add yogurt to give additional body and flavour. Although the dish is from Jammu & Kashmir, it is a staple in British curry houses, whose menu is partly Bangladeshi cuisine, and is an example of dishes from the Subcontinent that got ""co-opted"" once they left the area (dosa as prepared in Glasgow is cited as a prime example). While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted"
"or sometimes both. ""Navratan"" means nine gems, and it is common for the recipe to include nine different vegetables. Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated ""qormā"", and derived from a Turkic root. The word ""korma"" is derived from Urdu ""qormā"", ""ḳormā"" or ""ḳormah"", meaning ""braise"", and refers to the cooking technique used in the dish. All these words, and the names"
"""Cabidela"" and ""Kalleze un Kiti"" (heart and intestines). ""Sanna–Dukra Maas"" (""Sanna"" – idli fluffed with toddy or yeast; ""Dukra Maas"" – Pork) and ""Unde–Dukra Maas"" (""Unde"" – leavened bread; ""Dukra Maas"" – Pork) are popular dishes. ""Chicken Indaz"" is also popular. The traditional ""Rosachi kadi"" (Ros Curry), a fish curry made with ""ros"" (coconut milk) is quite popular and is served during the ""Ros"" (anointing) ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish Roe Curry, is known for its taste in the whole of coastal India while fried fish"
"Mangalore bajji Golibaje (in Tulu) or Mangalore Bajji is an Indian fried food made from various flours and curd. In Tulu Nadu region, it is known as Golibaje. Other names for the dish include Mangalore bonda, Mysore bonda. The main ingredients used to make Mangalore Bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. Mangalore bajji is also known as"
"and an extract derived from the red flowers of the cockscomb plant (""mawal""). ""Goshtaba"" (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants. The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as ""mas riha"". ""Kukulhu riha"", chicken curry, is cooked with a different mixture of spices. Traditional vegetable curries in the Maldives include those that use ""bashi"" (eggplant/aubergine), ""tora"" (""Luffa aegyptiaca""), ""barabō"" (pumpkin), ""chichanda"" (""Trichosanthes cucumerina"") and ""muranga"" (""Moringa oleifera""), as well as green unripe bananas and certain"
"being a predominantly South Indian flavoring. A korma ""pilau"" (pilaf) is a rice and meat dish made with braised meat. In the United Kingdom, a korma as served in curry houses is a mildly spiced dish with a thick sauce. It often features almonds, cashews or other nuts, and coconut or coconut milk. In the 21st century chicken korma has several times been cited as the most popular curry in the UK, replacing chicken tikka masala in surveys of public eating habits. Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts –"
"of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of 'curi'. 1 tablespoon of curry powder contains the following nutritional information according to the USDA: Curry powder Curry powder is a spice mix originating from the Indian subcontinent. The word ""curry"" is derived from the Tamil word ""kari"" meaning ""sauce, relish for rice"". Similar spice blends were found to be in use almost 4000 years ago, with key ingredients like ginger, garlic, and turmeric, during the days of Indus Valley Civilization. The chili pepper, a ubiquitous ingredient in curry today, was brought to"
"Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir"
"contain rice in addition to the tapioca as the main ingredient. Kappa pappadam Kappa pappadam is a variety of Papadum, from the South Indian state of Kerala. It derives its name from its main ingredient, Tapioca which is known as 'kappa' in Malayalam. Kappa pappadam is usually served as a snack or as an accompaniment to a rice based meal. A 2017 film starring Fahadh Fazil is also titled Kappa Pappadam. The key ingredient, tapioca, is spiced with red chili, peppers, salt, cumin and asafoetida. The red chili is responsible for the characteristic brownish-orange color of kappa pappadam. Some variants"
"""dry"" such as stir fry or ""wet"" as in the well-known curry. For example, fenugreek leaves can be used with"" mung dal"" or potatoes to make a dry ""bhhaji"" or mixed with ""besan"" flour and buttermilk to make a curry preparation. ""Bhaaji"" requires the use of ""goda masala"", consisting of a combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and mustard seeds. Depending on a family's caste or specific religious tradition, onions and garlic may be excluded. For example, a number of Hindu communities from many parts of India refrain from eating onions and garlic altogether during"
"as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in ""sambar"", a stew prepared with ground coconut and coconut oil as its base. The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair. Saaru, a spicy pepper water, is another essential"
"goli baje. The dish is usually served warm with coconut chutney or ketchup. Mangalore bajji Golibaje (in Tulu) or Mangalore Bajji is an Indian fried food made from various flours and curd. In Tulu Nadu region, it is known as Golibaje. Other names for the dish include Mangalore bonda, Mysore bonda. The main ingredients used to make Mangalore Bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut"
"Dosa Dosa is a type of pancake originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian and Sri Lankan diets but is now popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney. It can be consumed with idli podi as well. Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to historian P."
"usually served with white rice, which can be complemented with pickle and papads (paparis). Crab Curry (Goan) Crab curry (Caril de caranguejo in Portuguese) is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India (Estado da Índia). It is also a typical dish from Mozambique, due to the significant population of Goan origin that exists in that country. As the name implies, it is a curry dish prepared with crab, which traditionally has been found in abundance off the coast of Goa."
"Upma Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. In many Dravidian languages, the word ""uppu"" means ""salt"" and ""pindi"", ""mavu"" or ""hittu"" means ""flour"", hence the name ""uppindi"", ""uppumavu"" or ""uppittu"". In North India, it is called ""upma"". Upma is usually made with"
"Most curries are water based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads. Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredient may variously be brinjal (eggplant/aubergine), potatoes, fresh corn kernels, okra, tomatoes, etc. In addition, there are several common kofta dishes which substitute vegetables for meat. Undhiyu, a Gujarati specialty, is a spicy 'wet' mixed-vegetable 'casserole' cooked in an earthenware"
"Sai bhaji Sai bhaji () is a Sindhi vegetarian curry, consisting of ""dal"" (lentils), ""palak"" (spinach) and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens. It is a popular household dish in Pakistan, India, and among the Sindhi diaspora. The name of the curry is said to be derived from two words: ""sai"" (meaning ""green"") and ""bhaji"" (meaning ""vegetables""), thus indicating the ingredients used to cook the dish. Sai bhaji is consumed throughout summers and winters, as a night and day meal"
"seen from ""Pork Bafat"", ""Cabidela"" and ""Kalleze un Kiti"" (heart and intestines). ""Sanna-Dukra Maas"" (""Sanna"" – idli fluffed with toddy or yeast; ""Dukra Maas"" – Pork) and ""Unde-Dukra Maas"" (""Unde"" – leavened bread; ""Dukra Maas"" – Pork) are popular dishes. ""Bifa Maas"" (beef), ""Bokrea Maas"" (mutton) and ""Kunkda Maas"" (chicken) with dishes such as ""Chicken Indaz"" are popular. The traditional ""Rosachi kadi"" (Ros Curry), a fish curry made with ""ros"" (coconut milk) is quite popular and is served during the ""Ros"" (anointing) ceremony that is held one or two days before a Mangalorean Catholic wedding. Their fish curry, especially their"
"Dahi baigana Dahi baigana () is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals. Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (""jeera""), fenugreek seeds (""methi""), fennel seeds (""pan mahuri""), dry chilli (""sukhila lanka maricha""), curry leaves (""bhrusanga patra""), ginger, green chilli, salt and sugar. Some variation of Dahi baigana is seen in Kashmiri cuisine as the Kashmiri version adds spice paste and a lot of chilli powder to"
"Mandazi Mandazi, also known as the dabo or Dahir (), is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption. Mandazi are similar to doughnuts, having a little bit of a sweet taste which can be differentiated with the addition"
"many other versions exist. The ""masala dosa"" is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala. Masala dosa was listed as number 49 in ""World's 50 most delicious foods"", compiled by CNN Go in 2011. Dosa Dosa is a type of pancake originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian and Sri"
"addition of fresh coriander. The variations include the roasting of many of the spices including dried chillis, coriander seed, aniseed, cumin and cinnamon. This can be done in an oven for 10 minutes at 180 °C, or in a frying pan with no oil at low heat. A basic spice mix for Madras curry can be made when these dried roasted ingredients are ground in a mortar and pestle or coffee grinder and mixed with turmeric and stored in readiness for use. Variations are also related to means of storage. The primary spice ingredients can be stored as; roasted dried"
"Curry powder Curry powder is a spice mix originating from the Indian subcontinent. The word ""curry"" is derived from the Tamil word ""kari"" meaning ""sauce, relish for rice"". Similar spice blends were found to be in use almost 4000 years ago, with key ingredients like ginger, garlic, and turmeric, during the days of Indus Valley Civilization. The chili pepper, a ubiquitous ingredient in curry today, was brought to the Indian subcontinent from the Americas through the Columbian Exchange in the 16th century. Curry powder and the contemporary English use of the word ""curry"" are Western inventions and do not reflect"
"Pidiyum kozhiyum Pidiyum Kozhiyum is a traditional food item of St. Thomas Christians in Kerala, especially of Syrian Jacobites and Syro-Malabar Catholics specially the Knanaya community. It is a kind of dish which can be both used in Breakfast or Dinner. Term 'Pidi' stands for a whitish semi-liquid dish with small boiled balls of finely powdered rice. Term 'Kozhi' in 'Pidiyum Kozhiyum' stands for chicken curry, which is prepared with traditional ingredients. This dish is often considered as a healthy food item due to its richness in fibers, proteins and carbohydrates. Its origin dates back to early times,when the Syrian"
"Dapanji Dapanji () or chong texse toxu qorumisi (; also spelled qong təhsə tohu ⱪorumisi) is a type of chicken stew. It is a popular dish that originated in Xinjiang, China. ""Dapanji"" means ""big plate chicken"" in Chinese. In its Uyghur name, ""Chong"" (; ""qong"") means ""big"". ""Texse"" (; ""təhsə"") means ""platter"". ""Toxu"" (; ""tohu"") means ""chicken"". ""Qorumisi"" (; ""ⱪorumisi"") means ""fried"". The dish gained popularity in Xinjiang in the mid-to-late 1990s. It is said to have been invented in Shawan, northern Xinjiang, by a migrant from Sichuan who mixed hot chili peppers with chicken and potatoes in an attempt"
"Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A ""vindaloo"", a standard element of Goan cuisine derived from the Portuguese ""carne de vinha d'alhos"" (literally ""meat in garlic wine marinade""), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish"
"leaves as their main ingredients. Pieces of Maldive fish are normally added to give the vegetable curry a certain flavour. The curries of Nepalese cuisine have been influenced by its neighbours, mainly India and Tibet. Well known Indian spices are used less. Goat is a popular meat in the Himalayan region of Nepal. Daal bhaat (rice and lentil soup) is a staple dish of Nepal. Newa cuisine is a type of cuisine developed over centuries by the Newars of Nepal. Pakistani curries, especially in the provinces of Punjab and Sindh are basically similar to their counterparts in northern India. Mutton"
"Mfarakeh Mfarakeh (, also spelled ""mofarakah"" or ""mufaraqah"" also known as Batata Wa Bayd () is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish. This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea. Mfarakeh is traditionally served as part of a mezze in the Arab world, especially in Levant (Jordan, Lebanon, Palestine, Syria). The word ""mfarakeh"" () is derived from the Arabic verb, , meaning ""the rubbed"". The root is also used to describe the"
"water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in the Malabar region of Kerala. It is not usually served at lunch. In other parts of Kerala, Sri Lanka and Tamil Nadu, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue. Mix rice flour with hot water, optionally add ghee, season with salt. Knead into a smooth dough. Fill an 'idiyappam' press or a sieve with"