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The fish used is a variety of trout belonging to the genus Schizothorax. [395] Phari Ta Haakh, smoked fish with collard greens. [396] The skin of the smoked fish is removed and it is fried until it turns reddish-brown. [395] The fish is added to collard greens and cooked until all the water is absorbed and oil floats on top. [395]
The Kashmiri Pandits have a tradition of consuming meat, including mutton and fish, but they obey restrictions laid down by the shastras of not eating the meat of forbidden animals such as beef and pork. [71] Frederick J. Simoons says that according to some reports, Kashmiri Pandits also consume fish as part of their diet. [75]
Kashmiri Pandits eat mutton and fish, but obey restrictions laid down by the shastras of not eating the meat of forbidden animals. [25] Professor Frederick J. Simoons says according to some reports, Saraswat Brahmins from northern India also consume fish as part of their diet. [59] [60] [61]
Machher Jhol is a spicy fish stew, notably in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. A significant portion of Hindus are non-vegetarians, [43] although even those who identify as non-vegetarian eat very little meat. India has significantly lower meat consumption than other regions of the world. [44]
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Most of the recipes are based on marine fish, prawns and crab. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, [54] pomfret, bangda, Rawas, and surmai (kingfish). Seafood recipes are prepared in different ways such as curried, Pan frying, or steaming in banana leaves. [55]
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savoury porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams ...