Kandu Kukulhu, also known as tuna curry, is a traditional Maldivian dish. Tuna fillets are rolled with spices and cooked in coconut milk. [1]
Kandu Kukulhu, also known as tuna curry, is a traditional Maldivian dish. Tuna fillets are rolled with spices and cooked in coconut milk. [1]
Kandu Kukulhu literally translates as "chicken of the sea". [2]
Tuna fillets are rolled with curry paste and tied together with a strip of coconut leaf. The curry is usually prepared overnight. [3] It is then served with rice or roshi (flatbread).
Rendang is a Minangkabau dish. It is a rich meat-based dish that is slow-cooked, braised in coconut milk, and seasoned with herb and spice mixture over a period of several hours. As the liquids evaporate, the meat turns dark brown and tender, caramelizing and infusing it with rich flavours.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across the modern-day South Asian republics of India and Pakistan.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Garudhiya or Garudiya is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
Rihaakuru is a tuna-based thick sauce. The color varies from light brown to dark brown. It is a traditional dish of Maldivian cuisine, consumed almost daily in every household in Maldives and in Minicoy since ancient times. Rihaakuru is produced as a by-product of the processing of tuna.
The island of Saint Helena has been influenced by several European powers, by the inhabitants, and the ships passing through, during its history. This has affected the cuisine of Saint Helena, which now has a vibrant and international cuisine variety.
Maldives fish is cured tuna traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, and the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to Sri Lanka, where it is known as umbalakaḍa (උම්බලකඩ) in Sinhala and masikaruvadu in Tamil. It is also produced in small scale using traditional methods in Lakshadweep Islands in India. It is known as massmin in Lakshadweep.
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.
Maldivians are an Indo-Aryan ethnic group and nation native to the historic region of the Maldive Islands, present day Republic of Maldives and the island of Minicoy in Union Territory of Lakshadweep, India. Maldivians share one culture and speak the Maldivian language, which is a member of the southern group of Indo-Aryan languages. For ethnographic and linguistic purposes as well as geopolitical reasons, anthropologists divide the Maldivian people into three subgroups.
Mas riha is a fish curry of the Maldivian cuisine.
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.
Gulha is a typical and popular Maldivian short eat.
Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography.
Commerson's anchovy, also known as Devis's anchovy, long-jawed anchovy, Teri anchovy, is a species of anadromous ray-finned fish in the family Engraulidae. It is known as haalmassa in Sri Lanka, where it is widely used as a nutrient-rich fish meat. It is widely used as a live or dead bait in tuna fishery.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
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