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broadly categorizedinto two types – one with Turmeric powder like me and. Cat fish) or even Hilsa. preparation which is generally made when some festival is there or some guests
Just the right kind of a dish for the summers. Add the yogurt mixture and stir for a few. There’s not much ado about this dish and takes short time to cook
I have not done much research on its origin, so it is not wise enough to talk much about it. It is not an every day light curry, we prepare this on special occasions or if guests are at home or when you get bored with everyday light curries and wish to spice it up
Another input, for authentic Doi Maachh you need to use a particular variety of fish i. To enjoy the authentic flavors of Doi Maachh, I recommend using Mustard Oil
Wash and clean the fishthoroughly. But here, I've not followed the actual process or any cuisine. When it start to splutter add the chopped onion and saute for a while till it soft
add the ground Cashew paste, Quartered Tomatoes and chopped corriander and mint leaves and mix well. You can layer this curry with Ghee rice and have it as Biriyani or serve it as a side dish
A dish that is a must have in the grand Plantain leaf menu of the famed Kerala Sadya during Vishu or Onam,One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the sweetness of ripe succulent mangoes , or
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