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Nasi kandar originates from the early 1900s, when itinerant Indian Muslim vendors would sell curry and rice to the dock employees of Weld Quay, located in George Town, Penang. [3] The earliest form of nasi kandar initially contained fish curry with brinjals or okra, fried curry beef, fried fish and boiled eggs; it cost about 5 cents each. [4]
Kung phat phong kari (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder. [ 3 ] Although "kaeng" is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth -like to that of a thick stew , and it can even be a completely dry dish.
Also, vegetables like okra, tomato, potato and others are often cooked with eggs on top. Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs. In agrarian communities ...
Bhindi fry. Bhindi Fry (also called okra fry, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala -style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions .
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. [1][2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade. [3] The method of frying okra is believed to have roots in the Congo [4] or West Africa before being transported to the ...
Afghan Kabuli palaw. Rice with kofta (meatballs) and corn. Rice is a core staple food in Afghan cuisine and the most important part of any meal. [9] Challow, or white rice cooked with mild spices, [11] is served mainly with qormas (korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and ...
Curry The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. Kari lemak ayam: Curry Chicken curry with a coconut milk base Kari debal: Soup Eurasian Singaporean curry dish with Portuguese and Peranakan influences. Includes chicken, cabbage, sausage, and bacon pieces stewed in a ...