Maldivian fish curry (Mas riha)

Mas riha is a fish curry of the Maldivian cuisine. Mas riha is commonly eaten with steamed white rice, but when eaten for breakfast it is served with roshi flatbread and eaten along with hot tea. This curry is usually cooked with fresh tuna, usually kaṇḍumas (skipjack tuna), but also kanneli (yellowfin tuna) or laṭṭi (little tunny). The fish is diced and cooked together over low fire with a mixture of fried onions […]

Machher Jhol (Traditional Bengali and Odia spicy fish stew)

Machher Jhol or Machha Jhola is a traditional Bengali and Odia spicy fish stew (curry). It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a […]

Fish head curry

Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Fish head curry is a dish of relative popularity among Malaysians and Singaporeans and tourists there, although it is generally not categorized […]

Malabar mathi curry (Mathi Mulakittathu)

Malabar mathi (Sardine) curry, also known as meen mulakittathu, nadan meen curry or fish curry, is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk. Malabar […]

Dhal Curry

A dish made with lentils (or other pulses) that have been cooked in water, then seasoned variously with spices, tomatoes and onions. Dals may be spicy or mild – they are often pureed and typically served as a side dish. The most common DALS found on menus are CHANNA DAL (made with yellow split peas) […]

Vindaloo

Specialties of central and southwestern coastal India, vindaloos [vihn-dah-loo]are the most mouth-searing of the CURRY dishes. The complicated roasted spice blend on which they’re based can contain any of various ingredients including mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves and coriander seeds. Red chiles are a must and TAMARIND concentrate is favored. Vindaloo […]

Green curry chicken

Green curry (Thai: แกงเขียวหวาน, rtgs: kaeng khiao wan, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally sweet green curry) is a Central Thai variety of curry. The name “green” curry derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself […]

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