"""Findon"" was referred to as ""Findhorn"". Finnan has a long association with the traditional Scottish fish soup, Cullen skink and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish. The traditional preparation is to roast or grill the whole pieces of fish over high heat. Finnan haddie is also often served poached in milk for breakfast and is an important part of traditional kedgeree and the Arnold Bennett omelette. Finnan haddie is used as a sexual ""double entendre"" in the Cole Porter song ""My Heart Belongs to Daddy"", and is mentioned"
"This dish moved to Victorian Britain and changed dramatically to the recipe described above. Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland's"
"Anglo-Indian food, such as Veeraswamy in Regent Street, London, which opened in 1926, much later followed by their sister restaurant, Chutney Mary, which opened in 1990. E.P. Veeraswamy described his ""Indian Cookery"" in a book of that name in 1936. Many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public. Anglo-Indian cuisine Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of"
"Anglo-Indian cuisine Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Raj's"
"Tor khudree Tor khudree, the Deccan mahseer, Khudree mahseer, or black mahseer, is a large freshwater fish of the carp family found in major rivers and reservoirs of India and Sri Lanka. The local name is ""mahseer"" or ""maha seer"" and this was considered as one of the greatest of game fish in India. Found throughout India, but found of the largest size and in the greatest abundance in mountain-streams or those which are rocky. The fish moves to upper reaches of small streams to spawn. They feed on plants, insects, shrimps and mollusks and may be grown in ponds."
"dipping in a batter of flour, then rolled in bread crumbs and deep fried in oil. It is also popular as a ‘white curry’, i.e.a curry made with coconut milk. A spicier variant is made with dry chilli gravy and served with scraped fresh coconut to offset the hotness of the gravy. Indian anchovy The Indian anchovy (""Stolephorus indicus""), also known as Hardenberg's anchovy, is a species of oceanodromous fish in the Engraulidae family. It is known as ""Handalla"" (හැදැල්ලා) in Sri Lanka, where it is widely sold at most markets and supermarkets. It is widely used as a live"
"Khichdi Khichdi (), or"" khichri"", is a dish from the Indian subcontinent made from rice and lentils (""dal""), but other variations include ""bajra"" and mung ""dal kichri"". In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. ""Kichri"" is a salty porridge. ""Dalia"" is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. It was the inspiration for the Anglo-Indian dish ""kedgeree"". The term ""khichdi ""() (Urdu: کھچڑی) is derived from Sanskrit खिच्चा ""khiccā"", a"
"as it may be a different, undescribed species. H. S. Thomas in his ""Rod in India"" quotes a note by G. P. Sanderson: Tor khudree Tor khudree, the Deccan mahseer, Khudree mahseer, or black mahseer, is a large freshwater fish of the carp family found in major rivers and reservoirs of India and Sri Lanka. The local name is ""mahseer"" or ""maha seer"" and this was considered as one of the greatest of game fish in India. Found throughout India, but found of the largest size and in the greatest abundance in mountain-streams or those which are rocky. The fish"
"Indian mackerel The Indian mackerel (""Rastrelliger kanagurta"") is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine. It is known by various names, such as 'Kembung' in Indonesia, ""Bangdi"" (બાંગડી) in Gujarati, ""Bangda""(बांगडा) in Marathi, ""Aiyla""(അയല, ഐല) in Malayalam and 'Bangude' (ಬಂಗುಡೆ) in Tulu, Konkani and Kannada. The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific"
"Muslim cuisine, although North Indian food has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally available ingredients, as well as changing local tastes. Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Many Indian desserts, or ""mithai"", are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary"
"oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice. Mangalorean Bangude Masala Mangalorean Bangude Masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshin Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani,"
"sugar (entirely imported until around 1900 and the growing of sugar beet), tea, and coffee as well as increasing quantities of spices were ""Fruits of Empire"" that became established in Britain between 1660 and 1800, so that by the nineteenth century ""their exotic origins had been lost in the mists of time"" and had become ""part of the unquestioned fabric of local life"". During the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, with dishes such as Kedgeree (1790) and Mulligatawny soup (1791). Indian food was served in coffee houses from 1809, and cooked at home from"
"memsahibs how to cope with their Indian cooks. Many of its usages are described in the ""wonderful"" 1886 Anglo-Indian dictionary, ""Hobson-Jobson"". More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Chutney, one of the few Anglo-Indian dishes that has had a lasting influence on English cuisine, is a cooked and sweetened but not highly spiced preparation of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit"
"Mangalorean Bangude Masala Mangalorean Bangude Masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshin Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel. Preparing Mangalorean Bangude Masala involves stewing skinned and cleaned mackerel in a thick gravy. Even though the gravies for most seafood dishes"
". The Indian pike conger is amphidromous; spawning is reported in India to occur in April–May and September–October. Its diet consists of bony fish, shrimp, and other benthic crustaceans. It is a commercial fish in markets, and is mostly sold fresh. Indian pike conger The Indian pike conger (Congresox talabonoides, also known as the common eel, the conger-pike eel, the daggertooth pike-conger, and the Indian ""putyekanipa"") is an eel in the family Muraenesocidae (pike congers). It was described by Pieter Bleeker in 1853. It is a marine, tropical eel which is known from the Indo-Western Pacific, including Somalia, India, Sri"
"diatoms and small zooplankton including cladocerans and ostracods. As they mature, their intestines shorten, and their diet changes to primarily include macroplankton such as the larvae of shrimp and fish. Called ""Bangude"" in Tulu, the fish is deep fried or pan fried with Rava or made into a spicy curry called ""Bangude puli munchi"". Indian mackerel The Indian mackerel (""Rastrelliger kanagurta"") is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used"
"catfish family—""tangra"", ""magur"",""sole"" (Solea solea), ""shingi""—""pabda"" (the pink-bellied Indian butter fish), ""katla"", ""ilish"" (ilish), ""pomflet"" (Bramidae), as well as ""shuţki"" (small or large dried sea fish). ""Chingri"" (prawn) is particularly popular and comes in varieties—""kucho"" (tiny shrimp), ""bagda"" (tiger prawns) or ""galda"" (Scampi). The salt water fish Ilish is very popular among Bengalis. ""Ilish machh"" (ilish fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes—fish from the river Pôdda (Padma or Lower Ganges) in"
"intermediates. Scraggane Scraggane () is a fishing port located on the Maharees peninsula near Castlegregory in County Kerry, Ireland. The main local catch consists of lobster, flat-back crab, spider crab, Atlantic crayfish, Atlantic salmon and mackerel. Scraggane is home to a fleet of about twenty fishing trawlers. Scraggane Bay is used extensively as a flatwater windsurfing venue owing to its consistent wind and its protection from the Atlantic waves. ""Scraggies"", as the locality is often called, is sailable in almost any conditions, regardless of wind direction. Local windsurf pro Jamie Knox has a base on the bay providing teaching facilities"
"water. ""Kekki garudiya"" is a variant of garudiya with spices. Garudiya could be also obtained using other fishes like wahoo ""(kurumas)"", mahi-mahi ""(fiyala)"" or bluefin jack ""(handi)"", among others, but the favored fish for garudiya is tuna and related species. When the tuna-based garudiya is cooked until all the water evaporates, it forms a thick brown paste known as ""Rihaakuru"" that is highly valued in the Maldivian diet. Garudiya Garudiya or ""Garudhiya"" (ގަރުދިޔަ) is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in"
"by dehydration. Meat has held a historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau (with salt), or stockfish (without). It formed the main protein source for the slaves on the West Indian plantations, and was a major economic force within the triangular trade. Dried fish most commonly cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Dried meats include prosciutto (Parma ham), bresaola, biltong and beef jerky. Dried fruits have been consumed historically due to their high sugar content"
"""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"
"fire in Spain and known as ""besugo"". It can also be served with buckwheat groats. Also a closely related fish known as ""Pandora"" in the eastern Mediterranean. Red seabream Red sea bream is a name given to at least two species of fish of the family Sparidae, ""Pagrus major"" and ""Pagellus bogaraveo"". ""Pagellus bogaraveo"" is also known as blackspot sea bream. In Japan, ""Pagrus major"" is known as madai (, or ""genuine tai"") and is prized both for its flavor and for its traditional use as an auspicious food often served at New Year's and festive occasions such as weddings."
"or curry. Vegetarians prepare ""rassa"" or ""curry"" of potatoes and or cauliflower with tomatoes or fresh coconut kernel and plenty of water to produce a soup-like preparation rather than ""bhaaji"". ""Varan"" is nothing but plain dal, a common Indian lentil stew. ""Aamti"" is variant of the curry, typically consisting of a lentil (""tur"") stock, flavoured with goda masala, tamarind or amshul, and jaggery (""gul""). Among seafood, the most popular fish is bombil or the Bombay duck. All non-vegetarian and vegetarian dishes are eaten with boiled rice, chapatis or with bhakris, made of jowar, bajra or rice flours. Special rice puris"
"(""rohu""), pangas catfish (""pangash""), clown knifefish (""chitol""), walking catfish (magur ), barramundi (bhetki) and tilapia. Meat consumption includes beef (""tehari""), mutton (""kacchi""), lamb, venison, chicken (""murgi""), group duck , squab, ""koel"" and pigeons. Lentils/Pulses (legumes) include at least five dozen varieties. The most important are Bengal gram (""chhola""), pigeon peas, red gram, black gram (""biuli""), and green gram (mung bean). Pulses are used almost exclusively in the form of ""dal"", except ""chhola"", which is often cooked whole for breakfast and is processed into flour (""beshon""). Various green vegetables and fruits are available. Gourds, roots and tubers, leafy greens, succulent stalks,"
"huss or rock salmon (a term covering several species of dogfish and similar fish). In Northern Ireland, cod, plaice or whiting appear most commonly in 'fish suppers'—'supper' being Scottish and Northern Irish chip-shop terminology for a food item accompanied by chips. Suppliers in Devon and Cornwall often offer pollock and coley as cheap alternatives to haddock. In Australia, reef cod and rock cod (a different variety from that used in the United Kingdom), barramundi or flathead (more expensive options), flake (a type of shark meat) or snapper (cheaper options), are commonly used. From the early 21st century, farmed basa imported"
"case with small fish like ""Maurala"" (Opio cephalus). Karimeen fish fry is also popular in Kerala, India. Machh bhaja In West Bengal, Tripura, Orissa, Assam and Bangladesh, fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like ""bhetki"", ""topshey"", ""aarh"" and ""pābdā"" (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way."
"many Hindu families in remote areas of this region hunt for wild boars and Muslims can be still found enjoying beef and meat of Nilgai (Asian antelope). Nilgai is avoided among Hindus because they are mistaken to be cow like cattles and hence sacred. After the arrival of British rulers, poultry became popular and now has become one of the largest contributor in meat yielding animals. But still mutton is regarded as the superior meat over poultry and fish. Fishes have also been popular since ancient times due to a large number of big and small rivers flowing through the"
"it is the main ingredient in several native dishes, such as ""pecel lele"". It is a delicacy in the Indian state of Assam, where it is called ""magur mas"" (মাগুৰ মাছ). It is also eaten in West Bengal and Bangladesh. In Karnataka, it is called ""murgodu"" (ಮುರ‍್ಗೋಡು). In coastal Karnataka, it is called ""mugudu"" () and is considered a delicacy. Neither the Thai nor the Indian population is likely to be the true ""C. batrachus"". A white variation with black patterns is commonly seen in the aquarium fish trade. However, this color variation is also prohibited where walking catfish are"
"another popular cooking medium. Butter-based ghee, or ""deshi ghee"", is used frequently, though less than in the past. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east. 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"
"in 1530, when the prior of Llanthony, Gloucester, baked eels and carp into a pie for Henry VIII. The presentation of the royal eel pie continued in 1752, when bakers sent one to the Prince of Wales, and again during Queen Victoria's reign. Fish pie Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients."
"meat, as it had done there in medieval times. English cooking did not change much over the ages, whereas French food did"". English writers were often ambivalent about French cooking. However, restaurants serving French haute cuisine developed for the upper and middle classes in England from the 1830s and Escoffier was recruited by the Savoy Hotel in 1890. Marcel Boulestin's ""Simple French Cooking for English Homes"" (1923) did much to popularise French dishes. Anglo-Indian cuisine developed from the mid-18th century, including the use of curry powder and piccalilli. Mulligatawny and Kedgeree were introduced into England in the 19th century and"
"in 1758. (However, ""G. morhua callarias"", a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as ""Gadus callarias"" by Linnaeus.) Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and"
"Mangalore Buns, Mangalore bajji, Macaroon"" etc. Mangalorean Cuisine is also known for Fish and chicken dishes like ""Bangude Pulimunchi"" (spicy sour silver-grey mackerels), ""Boothai Gasi"" (Sardine Semi-Gravy), ""Anjal"" fry, Mangalorean Chicken Sukka, ""Kori rotti"", Chicken Ghee Roast etc. Since Mangalore is a Coastal city, fish forms the staple diet of most people. The Konkani Hindu community's specialties include ""Daali thoy"", ""Bibbe-upkari"" (cashew based), ""Val val"", ""Avnas ambe sasam"", ""Kadgi chakko"", ""Paagila podi"", and ""Chane gashi"". Mangalorean Catholics' ""Sanna-Dukra Maas"" (""Sanna""—""idli"" fluffed with toddy or yeast; ""Dukra Maas""—Pork), ""Pork Bafat"", ""Sorpotel"" and the Mutton ""Biryani"" of the Beary Muslims are well-known"