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Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is also popular in other regions such as Iraqi Kurdistan. Wikipedia
Course: Main course
Place of origin: India
Main ingredients: Rice, Indian spices, Vegetables, Meat, Egg, Yoghurt, Dried Fruits
Serving temperature: Hot
Fish curry makes for a fresh-tasting, low-fat dinner. Try using sustainable fish such as mackerel, coley and tilapia.
Cari Poisson, fish and aubergine curry - a beautiful and easy to prepare curry that’s highly popular in Mauritius.
People always ask me: 'what is Mauritian food like? Are the curries similar to Indian style curries?' Well, yes. They have their similarities and differences, like those from different regions. Mauritian curries are fragrant, light dishes using thyme and fresh coriander, as well as heady spices of cinnamon, coriander, cumin and turmeric.
This recipe is shared during many family dinners in Mauritius, the traditional fish and aubergine curry or Cari Poisson, as it is called. In true fashion it is eaten with chutneys, salad, faratas or rice and pickles. The fish must be fresh. Steaks or fillets work well, but use white fish to achieve best results.
I never used to enjoy eating fish curries when I was younger, but since cooking local dishes from my Mauritian heritage this is slowly scaling up on the list of favourites from the Island
Shrimp curry is a typical dish of the Thai cuisine of Thailand, which once formed part of the [State of Phuket], and the cooking of Mozambique too. As the name suggests, this is a dish prepared with shrimp, with a thick sauce of a yellow hue.
Cook the onions for 5 minutes on medium heat, stirring occasionally. Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic. Stir well, letting cook for 30 seconds then add in the tomato sauce and combine. Add in the coconut milk and shrimp to the pan and stir well.
Chicken Curry – a quintessential, one-pot and melt in your mouth, Indian curry that consists of bite-size boneless chicken cooked in a perfect mix of onion, tomato, yogurt, and spices.
It can be served on any occasion/meal along with your favorite choice of side like bread/rice/roti’s, etc.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.[1] In South India, coconut and curry leaves are also popular ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. Even within the country, there are variations among regions. In Northern India, there the delicacy may be cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter and cashewnut paste.