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The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef ...
Ambott tîk — A spicy and sour curry prepared with fish. Jeerem-Meerem — A spicer, less sour version of the above. Balchanv — A pickled-curry made with prawns. Mol (Mole de Peixe) — A pickled-curry made with fish. Cafreal — A masala marinade mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.
Kari ayam, chicken curry. Kari domba, mutton curry. Kari kambing, goat curry. Kari kepala ikan, fish head curry. Kari udang, shrimp curry. Korma, chicken or mutton braised with a medley of ground spices, nuts, and coconut milk or grated coconut. Laksa, spicy noodle dish. Mi aceh, Acehnese curry noodle, it can be fried or soupy. Mi kari, curry ...
Chicken Curry with Bread. Chicken. Kopra paak: Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake. Koshimbir: a salad, usually served as a side: Kolim / Jawla: A preparation of dried fish named Kolim or Jawla found in coastal Maharashtra with onion and spices. Usually eaten with bhakri or chapati: Laapsi
North India. Awadhi; Braj; Haryana; Kashmiri; Kumauni; Mughlai; Punjabi; Rajasthani; Uttar Pradeshi; South India. Chettinad; Hyderabadi; Karnataka; Kerala ...
Such dishes as kebab; stuffed breads; kacchi biriyani; roast lamb, duck, and chicken; patisapta; Kashmiri tea; and korma are still served at special occasions like Eid and weddings. [ 12 ] [ 20 ] Due to the high class of the food, using an excess amount of expensive ingredients like ghee, and making the food melt in one's mouth were essential ...
Curry was popularized in Korean cuisine when Ottogi entered the Korean food industry with an imported curry powder in 1969. [61] [62] Korean curry powder contains spices including cardamom, chili, cinnamon, and turmeric. [63] Curry tteokbokki is made of tteok (rice cakes), eomuk (fish cakes), eggs, vegetables, and gochujang, fermented red chili ...