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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]
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]
[6] [17] Among meat dishes, the text describes recipes based on pork, venison, goat meat, wild fowl, and fish, among others. [18] It has been suggested that Vaddaradhane , the Kannada text of Jain Acharya Sivakoti written in 920 CE, contains what may be the earliest mention of Idali , followed by Manasollasa . [ 19 ]
The religious festivals of the Kashmiri Pandits have Rigvedic roots. Some festivals of Kashmiri Pandits are unique to Kashmir. Some Kashmiri Pandit festivals are Herath (), Navreh, Zyeath-Atham (Jyeshtha Ashtami), Huri-Atham (Har Ashtami), Zarmae-Satam (Janmashtami), Dussehra, Diwali, Pan (Roth Puza / Vinayaka Tsoram / Ganesha Chaturthi), Gaad Batt, Khetsimavas (Yakshamavasya), Kava Punim ...
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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Escalope – boneless meat that has been thinned out using a mallet, [12] [13] rolling pin [13] or beaten with the handle of a knife, or merely butterflied. [14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15]