#fish egg curry recipe

[fattributes]

Red Curry Laksa Noodle Soup

[akkivee]

saw both korean and japanese fans recommending eating bat’s curry with a fried egg!!!! was it still spicy???? yeah!!!! was it peak tho???? yeah!!!!!!!

[deshifoodchanneldfc]

আমেরিকান প্রবাসী ভাইয়ের অতিথি খাওয়ার আয়োজন Beef Kosha Fish Vuna Chicke...

[foodwithrecipes]

Tomato-Egg Soup. Vitamin A, Vitamin C, Vitamin K, and Vitamin E as well as fiber, minerals, and beneficial antioxidants are found in abundance in tomato soup Read full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/488-healthy-food-recipe-tomato-egg-soup.html… http://foodrecipesoffical.blogspot.com

[stefford]

Smoked Fish Fried Rice

Smoked Fish Fried Rice A really tasty way to serve smoked fish without a heavy Béchamel sauce. The fish can be steamed, and the rice cooked , in advance and kept in the refrigerator until just before it is time to serve. For instance the night before if serving this for breakfast. Ingredients: 1 good size fillet of smoked blue cod, or similar flaky fish 1.5 cups water 1 cup basmati rice 2…

[kcrossvine-art]

hi friends! This recipe/review was delayed at first from- well it was a different recipe originally, technically bat tempura should be the next item but id like my first tasting experience of bat to be made by someone else who knows what bat should taste like. The recipe after bat tempura is living armor and id intended to use geoduck to mimic the scale. Living armor is interesting with dunmeshi as they used the suit of armor in 3 different ways; grilling, steaming, and souping.

Affording geoduck, a PNW delicacy, is a stretch for one dish, let alone 3. With my write-ups id like to offer a chance that readers will actually be able to make what we talk about. So I opted to use regular clams instead. I feel myself above the fire so we're still sticking with one dish, the dish that doesnt require a grill or a helmet-esque plating arrangement.

Today in our delicious dungeon, we're going to be making Living Armor Soup!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Living Armor Soup?” YOU MIGHT ASKThe ingredients used in the show didnt give much to work on, quoting "medicinal herb" and "special sauce".

1 lbs Mussels

Shallots

Garlic

Bay leaf

Curry powder

Chicken stock

Cream

Eggs

Its important to use cream as your dairy, the higher fat content gives you leeway with boiling and acidity to avoid curdling. Any cream should do. Still bring it to temp gently but rest assured in the moo moos protection. 

AND, “what does Living Armor Soup taste like?” YOU MIGHT ASK

A smoother, buttery-er cream of chicken soup

The mussel meat itself feels like a simplified version of chicken hearts- structurally and in taste

Its not bad. You could hard sell it to a picky eater 

Green onions would bring crispier top-notes much needed

And maybe building a roux base for the soup would fill out the low end?

I dont know what drinks would pair well with this. My heart wants to say red wine but im not a grape fan and cant get more specific than that

I think the hassle of procuring seafood is why when i ask my friends their opinions, the responses are middling to negative. You cant build a palate for it if you dont eat it enough. If i'd had fish stock i wouldve used that rather than chicken, while it doesnt turn the soup disgusting or make itself known much at all, awareness of its presence draws unfavorable comparisons to food I'd rather be eating. And eating for cheaper too (...besides the chicken hearts).

. Some mussels out of a bunch will inevitably be DOA, you wont be eating exactly a pound of them. This and waterweight are the nature of seafood. . Lay easy on the salt until the end before serving . If you have enough mussel stock left after straining, you might not need additional stock

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From deciding to cook to sitting and eating, the process took about an hour and a half. Not bad but not great, considering this dinner left me feeling full for all of about an hour after.

And the mussels were mostly usable/alive too! I discarded maybe 3 of the whole pound! Sure seafood can be light eating- youd think the dairy and vegetables would hulk it up more. The science of what makes food filling isnt entirely understood, as is most nutrition and gastro science, so i dont know what to blame. Stunning that 1lbs of mussels was not enough to keep a 110lbs person full for an hour.

If i were to make this again, i would serve it with fresh dinner rolls (or another carb). Breads and seafood are joined at the hip in my mind. You want more delicate tastes from your fish? I got just the thing. An entire family of food with varying flavors and textures that just so happen to all work pretty well with the third thing people eat often with seafood; butter.

I give this recipe a solid 4/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) It needs workshopping beyond being recognizable to the show.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 lbs mussels, cleaned and de-bearded

Butter

3 shallots, finely diced

3 garlic cloves, crushed

2 bay leaf

Curry powder to taste

120g chicken stock

100g heavy cream

2 eggs

Method:

Wash your mussels. Remove any beards and barnacles. Discard any mussels with open shells.

Finely dice your shallots and garlic.

In a saucepan, brown your shallots and garlic in some butter over medium-low heat. Once softened add your stock, bay leaves, and curry powder to the saucepan. Increase the heat to medium.

Add your cleaned mussles to the saucepan, the liquid should cover them but if not add more stock. Bring to a boil, and then cover and reduce to a simmer.

Keep simmering until most/all of the mussel shells open. Discard any that still havent after about 6 minutes of simmering. Set aside the remaining mussels.

Pass the liquid in your saucepan through a strainer and return the liquid into the saucepan.

In a seperate bowl, combine the eggs and cream together. Carefully stir the egg/cream mixture into the saucepan until incorporated.

Remove the meat from the mussels, either discard or save some shells for garnishing.

Place the mussel meat on the bottom of serving bowls and pour the hot broth overtop, add your garnish (if any) and enjoy!

[stardewremixed]

Stardew Confessions

This started as a musings post and grew into something much bigger. Sometimes I dream of selecting the resident saloon owner as my bachelor of choice. Yes, I'm running off with Gus. Here are my justifications (in no particular order):

Warning: Spoilers for his personality and heart events.

He has a kind word for everyone.

He is warm, friendly, and welcoming.

He has a deep compassion for his friends and neighbors, as evidenced by how he treats Linus (that scene always warms my heart) and how he wants to "help out" Pam even if his business is hurting.

He is sensitive to your allergies. Enough said.

He is rocking the dad-bod.

He is not a heavy drinker (and this is a welcome relief after Shane). He mentions that he likes a good Stardew Valley vintage from time-to-time. (I prefer a good vino over spirits, anyhow.)

He is "proud" of you if you upgrade Pam's house. (And if he doesn't know it's you, he tells you that person deserves the best).

He cooks for weeks for the Egg Day festival. A man who is dedicated to keeping the Valley well fed is a good man in my book.

The man runs one of the most successful businesses in the Valley. He is the only bar and restaurant in town. Financial stability is practical AND sexy, people!

A man who cooks and mixes a mean cocktail is a catch. He would keep you in good food, good drinks, and coffee.

Mmm... and the man has a special omelet. As a girl who loves her eggs, this is a total perk in my book! (And he makes the best crab cakes too!)

The man also makes his own candy canes! Sweet!

Living above a bar and restaurant would have its perks. (I lived above one in my first apartment - the water pressure was incredible for showers and the rooms were surprisingly spacious). And if you're hit with the 2am munchies, you'd have access to the best snacks.

Since he is on the older side, he is established and has a healthy self-esteem.

He wouldn't play games. He is straightforward and honest.

He has good taste in gifts - definitely higher quality (later game) stuff. Escargot, fish tacos, tropical curry all strike me as things a man with a discerning palate would enjoy. Oranges are a healthy addition. One of his favorites at the movie theater is a cappuccino mousse cake (which sounds absolutely mouthwatering and delicious - and I'd totally learn the recipe for him!)

He sends good gifts in the mail after 1+ hearts. And his note reads: "I made you a little treat this morning at the Saloon. Dig in. Your friend, Gus." (I'll admit the first time I received this letter, I swooned a bit. Maybe I want to be more than friends here, Gus.) He's so thoughtful. 3+ hearts - he says he only shares the salmon dinner recipe with his "good friends." ;)

He kindly employs Emily. (I bet he makes a great boss - a nice blend of fair and understanding.) He knows this is only temporary for her until she gets her clothing business up and running, but he is appreciative of the help.

In his 5-heart event, he basically calls you the "special ingredient" in the secret sauce! *wiggles eyebrows* He has come to view you as a good friend.

And the man gives you a mini jukebox for your home!!! Any man who gives you the "gift of music" has to be a sweetheart.

He's also worried about Pam and wants to maintain a friendship with her (and yes, I'll acknowledge the elephant in the room. I know there are problematic implications of giving her alcohol, but he is running a business and she is responsible for her own choices). He wants others to like him and he respects people's autonomy. Maybe he's a bit too nice at times since he does need to make a living, but I think this contributes to his all-around "good guy" vibes.

TL;DR - I'm convinced Gus could keep you in relative comfort and happiness, that he has a "heart of gold," and he would make an excellent marriage candidate.

[autumngracy]

Simple Additions that Spice Up Recipes: Part 1

Grilled Cheese:

Mayonnaise (almost a given)

Bacon

Onion (powder works fine)

Tomato

Salt & Pepper (you should be adding this as a default tbh)

(Please for the love of god use actual cheese and not Kraft Singles. Please, I am begging you)

Rice Krispy Treats:

Brown sugar & salt

Extra marshmallows and/or chocolate chips added in later so they don't melt

Peanut butter or fudge, folded in

(As an alternative to Rice Krispies, you can make the same recipe with pretty much any cereal, like Fruit loops or Fruity Pebbles)

Brownies:

Pretzels

Carmel

Peanut butter (lots)

Chocolate chips

Salt

Cookie dough batter dollops

Reese's Cups

Ramen:

Basically any protein (chicken, beef, tofu, shrimp, fish, or pork)

Eggs—either hardboiled, softboiled, or poached directly in the cooking ramen. (If you're up for extra work, make some "century eggs" ahead of time for extra flavor!)

Onion or scallions

Curry paste or powder

Bean sprouts, mukimame, mushrooms, or peppers

Shredded cabbage or carrots

[mariacallous]

In Israel, you’ll find a patchwork of different communities. Most Israeli Jews originate from Europe, North Africa and the Middle East, but some come from other regions, such as India.

According to the Indian Embassy in Tel Aviv, there are about 85,000 Jews of Indian origin in Israel — so Indian Jews make up just 1.2% of Israel’s Jewish population. This small community is divided into four groups: the Bene Israel from Maharashtra, the Cochin Jews from Kerala, the Baghdadi Jews from Kolkata, and the Bnei Menache from Mizoram and Manipur.

Although I grew up in the U.S., my mother’s family is from the Cochin Jewish community in Israel. I wanted to find out more about how this community is preserving our unique Jewish traditions from the South of India.

Many of these traditions are at a risk of dying out. For example, the language of the Cochin Jewish community is called Judeo-Malayalam. Today, this dialect has only a few dozen native speakers left (you can hear it spoken in this video).

According to legend, the first Jews arrived in Cochin during the time of King Solomon. The oldest physical evidence of their presence is a set of engraved copper plates dating from around 379-1000 CE, which were given to community leader Joseph Rabban by the Chera Perumal dynasty ruler of Kerala.

Jewish sailors originally arrived in Kodungallur (Cranganore), an ancient port city known as Shingly by Jews, before shifting to Cochin following a flood in 1341. These Jews became known as the Malabari Jewish community. After the expulsion of Jews from Spain in 1492, a group of Sephardic Jews also came to Cochin, and became known as the Paradesi (Foreign) Jews. The Malabari and Paradesi Jews historically lived separately and maintained their own traditions, although in modern times this division has become less important.

Today, the vast majority of Cochin Jews live in Israel. I spoke with several community members to learn about current projects in Israel to preserve Cochini Jewish culture.

Hadar Nehemya, a jazz musician and performer, runs a food delivery service sharing traditional Cochin Jewish recipes. Hadar learned the art of cooking from her mother, who learned it from her paternal grandmother.

Cooking her dishes from scratch and selling them at markets and for delivery, Hadar’s goal is to introduce Cochini cooking into the mainstream of Israeli culture. “Many Israelis don’t know much about Cochin Jewish culture. Maybe they met a Cochini person in the army,” she said. “But Indian food is popular in Israel, because Israelis love to visit India after they finish their army service.”

Cochin Jewish cuisine is similar to other types of South Indian cuisine, but also has influences from Iberian and Middle Eastern cooking. One example is pastel, pastries with a spicy filling that are similar to empanadas. Other staples include fish and egg curries, chicken stew, black-eyed pea stew, dosa (thin rice pancakes) and dishes cooked with coconut and mango.

Hadar’s favorite dishes to cook are idli and sambar, which are often eaten together. Idli is a type of savory rice cake, while sambar is a spiced lentil stew. Although Hadar says it’s difficult to maintain an Indian food business from an economic perspective, she’s passionate about cooking and enjoys creating homemade dishes with the right balance of spices.

Along with cooking, music is also important in Cochini culture. In most religious Jewish communities, women aren’t permitted to sing in front of men who aren’t their immediate relatives. However, this prohibition was not part of the Cochini tradition.

In the Cochin Jewish community, women have sung in Hebrew and Judeo-Malayalam for centuries. Piyyutim (liturgical poems) were sung in the synagogue or at people’s homes during holidays. Judeo-Malayalam folk songs were sung at weddings and special occasions, and the lyrics of these songs were recorded in notebooks to hand down to future generations. Later, many women also learned Zionist songs in preparation for moving to Israel. I have memories of my own grandmother singing these songs at home.

In recent years, audio recordings have been produced of Cochini songs, including a collection called “Mizmorim” (Psalms) featuring Hadar’s grandmother, Yekara Nehemya. Hadar then created her own version of one of the songs, “Yonati Ziv.”

Today, community leader Tova Aharon-Kastiel has organized a choir which meets once or twice a month at different locations. In the choir, Cochini and non-Cochini women, mostly aged 65-85, sing songs in Hebrew and Judeo-Malayalam. The older generation is eager for the younger generation to get involved, but since most younger Cochin Jews have a mixed background and are assimilated into mainstream Israeli culture, this is sometimes proving a challenge.

Still, many young Cochin Jews are eager to connect with their roots. The community maintains several Facebook groups, including one specifically geared towards the younger generation. The group description reads: “If you are a young Cochini, you surely know (at least partially) the wonderful heritage of our forefathers and mothers…  the sad truth is that this heritage is currently on its way to pass from the world.”

Shlomo Gadot is the CEO of Inuitive, a semiconductor company, and is actively involved with Cochini community projects. His nephew, Ori, runs the Facebook group for the younger generation. Shlomo says events are regularly held at the Indian Embassy in Tel Aviv for young Cochinis. “Normally the embassy gives them their office in Tel Aviv, and they invite the young Cochini people to come there and do a trivia contest,” he said. “They do it twice a year, once at Hanukkah and once at Passover.”

According to Shlomo, the embassy also has initiatives to create connections between Indian and Israeli tech companies. “Sometimes they invite people to the ambassador’s house or office to see how they can create connections between Israeli and Indian companies,” he said. “They also have a program to bring young people to India to help them get to know India better.”

Anil Abraham is one of the few Cochin Jews with recent memories of life in India. Born in Jerusalem, his family returned to India when he was 8 years old, and he lived there until age 35 before migrating back to Israel. He says he found growing up Jewish in India difficult, but rewarding. “It was very difficult to move there from Israel and learn Malayalam,” he said. “But it was amazing to be part of the community and enjoy Cochini food prepared from scratch. We used to attend prayers in the Paradesi Synagogue, because right now there are fewer than 20 Jews in Kerala.”

Today, Anil runs tours of Kerala for the Cochin Jewish community and others. “The kids travel with their parents and grandparents to India,” he said. “That’s how our traditions are passed down.”

[fattributes]

Curry Fried Rice with Shrimp

[kineats]

food list for vampirekin? I'm okay with eating meat though I prefer working with fish and eggs. no can do for melted cheese

You got it! I'm gonna put multiple categories here: Liquid-y 🧃 High Iron 🔧 and Red 🔴

Low-Meat, Non-Cheese Vampirekin Recipes!

Date and Raisin Squares 🔴🔧 Tomato Lentil Curry 🔴🔧🧃 Maldivian Red Curry Tuna 🔴🔧🧃 Dyed Devilled Eggs 🔴🔧 Mackerel and Tomato Sauce 🔴🔧 Moroccan Tomato Soup 🔴🔧🧃 2 Non-alcoholic Sangria Recipes 🔴🧃 Stir-Fried Beef Liver and Onions with Balsamic Glaze 🔧 Garlicky Sautéed Sweet Potatoes & Spinach 🔧 Berry Almond Milk Smoothie Bowl 🔴🧃 Eggs In Purgatory (Uova Al Purgatorio) 🔴🔧 Date Beetroot Halwa (Video!) 🔴🔧 Sykomelo (Fig Molasses) 🔴🔧🧃 Spiced Fig Energy Balls 🔧

[deshifoodchanneldfc]

আমেরিকান প্রবাসী ভাইয়ের অতিথি খাওয়ার আয়োজন Beef Kosha Fish Vuna Chicke...

[foodwithrecipes]

Garlicky and cheesy bread. Garlic bread is an incredibly delicious and flavorful combination of butter, garlic, and bread. Read full recipe

foodrecipesoffical.blogspot.com

[ratsoh-writes]

Are there any dishes or recipes unique to grimmtale? Anything that is especially considered a delicacy to the Grimm folks?

Mmm lemme give some plants that are both food and potions ingredients!

Star-root: a deep blue root with glowing white speckles. When peeled, the flesh inside glows like a beacon. It tastes like a watery potato and is used in fire potions as well as fever reducers. And it’s delicious in salads

Deaths breath: a black leafed herb that doesn’t do anything special on its own, but if eaten raw can cause paranoid hallucinations. It’s used in pheromone and calming potions, and if cooked properly is a good substitute for black pepper.

Dustmouth peppers: the third hottest pepper in the world, these grey peppers can only be grown underground. They’re used in aphrodisiac potions and energy potions. They are dried and added as seasonings to souls, curries and rubs to make an especially spicy meal as well

Chicken of the caves: closely related to the mushroom chicken of the woods, this mushroom is very similar in appearance but with more of a grey color. And it still tastes like chicken! It’s used in nutrient potions or just as a tasty part of a meal

Fillers: a tall grain that can only be grown in wetlands, fillers is a tall grass that grows egg sacks in the underwater portion of the grass blade. The egg sacks are drained of fluid and dried and ground into flour, or used as a cheese substitute in meals. It has a mild cheesy flavor. They are also used in nutrient potions and pregnancy potions (to help with morning sickness) as well as hormone control potions.

Silk press: a flat lily pad with a beautiful royal purple color. The young leaves are harvested and juiced. They taste like sugary plums and are a favorite treat in ice creams for young Grimm monsters. They are used in hair potions and are an ingredient in any color changer potions geared towards purple.

Subterranean olive: these olive trees will grow in swamps partly submerged under the water. They’re finicky plants and take hundreds of years to finally bear fruit. The olives are pitch black and are much more bitter than their surface cousins. The oil can be used in cooking but nobody but the rich would dare waste it that way. It is used in strengthening potions

Shaman pear: another fruit tree made for the swamps, the shamans pear will grow a bulbous Pearlike fruit that taste just like.. a dragon fruit! It’s so strange as it’s nearly indistinguishable from normal pears unless you poke it to feel its texture and firmness. These fruits are used in color changing potions from yellow green and white. And they make great snacks on their own!

Lesser pumpkin: these mini magical pumpkins are the size of a man’s palm, and come in oranges, whites, purples and black. When ripe, they create cracks in the faces like carved jack o lanterns. And when they’re close to overripe, they start moaning lol. They’re used in healing potions and nutrition potions as well as voice changing potions. They are cooked and eaten like normal pumpkins as well

Now Grimm monsters are big seafood lovers! The top three dishes from their culture all involve something from the water somehow!

Break and bake: clams and mussels are broken open and soaked in a Dustmouth and jalapeño mixture before being breaded, cut up with a bunch of tuber veggies and peas and baked in a simple pie crust. It’s terribly spicy and delicious. Not for those weak against the burn

Reapers trout. A trout is carefully cleaned and scaled before being laid on a bed of deaths breath, onion and garlic. Traditionally the veggies are cooked before and the fish is eaten with them raw with some lemon, but the modern dish has the fish baked with the veggies.

The pregnant ladies helpmeet: or just helpmeet for short, this dish must be made with filler flour in order to work as for some reason the plant soothes pregnancy symptoms like morning sickness. A ball of filler dough lightly seasoned with spices like cinnamon and allspice is rolled out. In the middle a filling of pumpkin and/or fruit is added. The dough is folded over and cut into cute shapes before being baked in an oven or in tinfoil over coals. When finished top with some cream cheese and powdered sugar. Many pregnant ladies and monsters rely on this dish to be able to eat everything else they love

[firefly-factory]

Today I made fish cakes with Thai curry paste!!

I've made fish cakes before (bc they're super easy if you use tinned tuna) but never tried this flavor combo and it was super tasty :D

I had a recipe, but honestly just sort of eyeballed the measurements and made a few substitutions. These were the main ingredients (all to taste)

Plus a can of tuna (drained) and an egg to help things stuck together. Just mixed it all together, separated it into little balls, and then pan-fried them while the rice finished cooking

It was a little salty, but the flavor was excellent. Definitely gonna try again some time