#pomfret fish fry

[parveens-kitchen]

A Tasty Tale of Rice, Peas, Potatoes, Greens, and Pomfret Fry Lunch Plate

Welcome to a gastronomic journey where the vibrant colors and diverse flavors of my lunch plate take center stage. Today’s culinary adventure features a delightful ensemble of rice accompanied by green peas potato kaarakuzhambu, keerai kootu, and Pomfret fish fry. Let’s dive into the symphony of tastes that awaits! 1. **Rice – The Pillar of the Plate:** The foundation of this meal is a mound of…

[buffetlicious]

My dinner tonight is a whole Fried Black Pomfret (Parastromateus niger) with a medley of stir-fried vegetables. We got celery, cabbage, bamboo shoot, tomato, pork and prawn in there to go with the white rice.

[uncomplicatedcooking]

Parchment Hack for Fish Fry

[thesockstreet]

FISH TALES: UNVEILING THE INTRIGUING STORIES OF INDIA'S LESSER-KNOWN SEAFOOD STARS

India, with its vast coastline and rich culinary heritage, boasts a treasure trove of diverse and delectable fish varieties. Join us on a journey as we uncover fascinating and lesser-known facts about some of the unique fish enjoyed across the country.

1. BASA: THE ASIAN CATFISH MARVEL

Did you know? Basa, a popular fish in India, hails from the Mekong River and is known for its mild flavor and versatility in various cuisines.

2. POMFRET: THE SILVER FIN ELEGANCE

Fun Fact: Pomfret, with its distinctive silver color and delicate taste, is considered a symbol of good luck and prosperity in Indian culture.

3. ROHU: THE RIVER JEWEL

Trivia Time: Rohu, commonly found in Indian rivers, is not only a culinary delight but also holds cultural significance, often featured in religious rituals.

4. PABDA: THE MOUSTACHED DELIGHT

Distinctive Feature: Pabda, known for its long whiskers, adds a touch of elegance to Bengali cuisine and is celebrated for its tender, succulent meat.

5. SURMAI: THE KING OF INDIAN MACKERELS

Regal Status: Surmai, or King Mackerel, is a prized catch in Indian waters. Its rich, oily flesh makes it a favorite for grilling and frying.

Dive into the vibrant world of Indian seafood, where each fish has a story to tell and a unique flavor waiting to be savored. As you embark on your culinary adventures, remember that the sea is full of surprises, and India's lesser-known fish are a testament to the diversity that graces our plates.

Let the flavors of the sea enchant your palate and inspire your next seafood culinary masterpiece.

Explore our fresh selection now!

[lyricsssdotin]

Pomfret Fry Lyrics

Singer:KarmaAlbum:Karma Too many fish in the seaHum kha re pomfret fryKar re bande sideScene hai sorted bhai Kaun hai best in the sceneKar’ra kaun decideInmein nahi hai vibeInko kaun bataye Sabse pehle f*ck offJinhein tha doubtJinhein laga scope nahi haiThey be looking at me mowWohi log track sune bole wowTake a bow kayi saal se game meinWhere the f*ck are they now? Gar kal ko kare koyiKarma…

[greaterbayarea]

Board the "Penghu" to see the new energy marine ranch platform followed by Kenneth Fok Kai-kong

By Chen Yanjie

Hong Kong Commercial Daily,Shenzhen

Aerial Photography of the World’s First Semi-Submersible Wave Energy Aquaculture Platform "Penghu".

Recently, upon an invitation from the Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, journalists visited the world’s first semi-submersible wave energy aquaculture platform, "Penghu," located in Zhuhai City, Guangdong Province. A 20-minute boat ride from Guishan Island reveals the "Penghu" in a submerged state, with parts resembling a bird's beak visible above water, while beneath the water surface, huge aquaculture nets painted red are seen. It was introduced that a new batch of approximately 72,000 pounds of grey mullet fry, released last October, is currently growing and expected to hit the market by August this year.

Aerial photo of "Penghu".

In the context of global food safety and sustainable development, marine aquaculture plays a crucial role. Marine ranching is a sustainable marine cultivation model that aims to enhance marine biomass production and maintain ecological balance through scientific management and artificial intervention in specific sea areas to simulate natural ecosystems. Not only does it increase the supply of food resources, but it also promotes the protection of marine biodiversity and the restoration of the ecological environment. The semi-submersible wave energy aquaculture platform "Penghu" aims to address the challenges faced by deep-sea aquaculture, such as the impact of strong winds and waves, energy supply limitations, and ecological and environmental protection requirements. The successful implementation of "Penghu" and its derivative project products has attracted industry attention towards its future development direction and potential for integration with the Hong Kong and Macau markets, making it a topic worth exploring on how to promote fisheries cooperation and sustainable development within the Guangdong-Hong Kong-Macao Greater Bay Area.

The "Penghu," powered by new energy, is fearless of typhoons The new season of marine aquaculture trials has been fruitful

Supported by the Ministry of Natural Resources and Guangdong Province, the Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences completed the world’s first semi-submersible wave energy aquaculture platform "Penghu" in June 2019, deployed in the Zhuhai sea area. "Penghu" is 66 meters long, 28 meters wide, and 16 meters high, with an aquaculture water body of 15,000 cubic meters, including wave energy generation of 60 kW, solar energy generation of 60 kW, and energy storage of 500 kWh, equipped with automatic feeding and video monitoring, conducting aquaculture trials of pomfret, tiger grouper, and dragon grouper, as well as integrated marine tourism and fishing experiments.

"Penghu" in floating maintenance mode.

"Penghu" in submerged aquaculture mode.

Notably, since its deployment, "Penghu" has successfully withstood all typhoon attacks, especially the direct hit by the super typhoon "Sura" on September 2, 2023, maintaining stability, secure anchorage, and clear communication throughout the typhoon.

Fish farmed by Penghu.

Currently, "Penghu" is conducting large-scale aquaculture trials for the new season. On October 28, 2023, a new batch of approximately 72,000 pounds of grey mullet fry was released. After nearly five months of scientific aquaculture, the grey mullet survived multiple rounds of cold snaps and high waves, with a survival rate exceeding 96% to date, and the total fish weight nearing 300,000 pounds, expected to gradually hit the market for sale in August this year. In addition to providing fish meat, the fish maw can also be processed into high-value-added fish maw products, offering good economic value.

Images of aquaculture fish groups captured by underwater cameras on "Penghu" .

This round of grey mullet aquaculture is Zhuhai City’s first large-scale deep-sea grey mullet aquaculture activity, fundamentally proving that grey mullet can be a suitable species for large-scale marine ranch equipment. Next, "Penghu" will gradually conduct aquaculture demonstrations of high-value fish species such as tuna and red snapper, solidly advancing the effective integration of advanced aquaculture equipment and techniques, contributing to the construction of a modern marine ranch in Guangdong Province.

The deep-sea aquaculture platform technology has been successfully applied in coastal provinces such as Guangdong, Hainan, Guangxi, Fujian, and Zhejiang, conducting series equipment research and development based on different sea conditions, forming three major product series—for mild sea areas, the purely cultured, low-cost "Haiwei series"; for open sea areas, the strong wind and wave-resistant, high-safety "Puseng series" marine fishery factory; and for high-end fishing tourism integration needs, the fully functional "Mintou series" fishing tourism platform.

"Mintou No.1" guest rooms.

"Mintou No.1" equipped with restaurant.

Custom research and development based on demand Optimistic about the potential of the Hong Kong market, looking forward to jointly building the "Guangdong-Hong Kong Grain Barn"

Hong Kong, as an international trade center and international tourist city, enjoys a booming marine tourism industry, a prevalent yachting culture, a developed catering industry, and strong high-end fisheries consumption power. Hong Kong residents and tourists have a strong demand and consumption capacity for high-end seafood products, requiring high-quality seafood and fisheries products.

Golden Coast Yacht Club.

Kenneth Fok Kai-kong suggested increasing the number of aquaculture technology exchange meetings organized by the Chinese Academy of Sciences in collaboration with relevant Hong Kong departments, facilitating connections between mainland research institutions, enterprises, and the Hong Kong industry. Let Hong Kong's four new aquaculture zones become part of the Greater Bay Area's seafood supply base, jointly constructing the "Guangdong-Hong Kong Grain Barn."

Kenneth Fok Kai-kong also suggested strengthening cooperation between the mainland and Hong Kong in fisheries, supporting the industrial upgrading and transformation of mobile fishermen in Hong Kong and Macau, providing a clear direction for the comprehensive development of fisheries resources in the Guangdong-Hong Kong-Macao Greater Bay Area. Kenneth Fok stated that Hong Kong fishermen achieved a fish survival rate of over 80% when attempting deep-sea aquaculture, significantly higher than the previous average, demonstrating the potential of deep-sea cage aquaculture as a global sustainable fisheries development trend and indicating the potential of Hong Kong and Macau to become the supply base for aquatic products in the Greater Bay Area.

Wang Zhenpeng, associate researcher at the Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, introduced to reporters from Hong Kong Commercial Daily how "Penghu" utilizes wave energy to achieve new energy supply.

Wang Zhenpeng, associate researcher at the Guangzhou Institute of Energy Research of the Chinese Academy of Sciences, told reporters that "Penghu" faces Lantau Island, Hong Kong, across the sea, offering a clear view of the mountains and sea in fine weather. "The marine green energy platform combined with deep-sea aquaculture technology has broad application prospects. The project's technology can effectively drive the transformation and upgrading of the industry. We mainly engage in research and development, customizing the development of different marine platforms based on customer needs. Currently, our clients are primarily fishing companies, but we can also undertake related marine scientific research." Wang Zhenpeng said. Regarding future development directions, the institute is exploring industry integration development models with offshore wind power, especially developing minimalist offshore aquaculture facilities to reduce costs and promote technical upgrades of traditional net cages. Additionally, combined with the growing demand for marine leisure tourism, the research and optimization design of high-end fishing tourism integrated platforms will also be a focus of future work. At the same time, actively promoting connections with the Hong Kong and Macau markets, especially the Hong Kong market, is a key area of expansion.

High-end Fishing Tourism Platform Design Diagram.

Sheng Songwei, researcher at the Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, stated that the institute has accumulated over 40 years of research and development in the field of wave energy. In recent years, it has achieved breakthrough developments in stable wave energy power generation research, with its eagle-style wave energy technology obtaining invention patents in China, the United States, the United Kingdom, and Australia, achieving an international advanced level of "wave-to-electric energy" conversion efficiency under real sea conditions. Deep-sea aquaculture is a powerful approach to achieving high-quality development of the marine economy and rapidly developing the marine economy, with the Guangdong-Hong Kong-Macao Greater Bay Area being a key region. Sheng Songwei hopes that advanced marine equipment technology can support further development of the domestic marine economy, including in Hong Kong and Macau. The institute is actively contacting relevant Hong Kong departments, hoping to enter the Hong Kong market as soon as possible.

Wei Shunbing, a relevant person in charge of Zhuhai Ocean Development Group, accepts media interviews

During an interview with the media, Wei Shunbing, a relevant person in charge of the Zhuhai Ocean Development Group, stated that as the investment and operation platform for Zhuhai's marine industry, the group mainly plays a role in coordinating, investing in, constructing, and managing operations related to Zhuhai's marine resources. It focuses on building a modern marine industry system around four major business sectors: marine biology, marine equipment, marine fishing tourism, and smart ocean.

"In the field of marine ranching equipment, two major technical teams have already settled in Zhuhai. The group collaborates with the Guangzhou Institute of Energy, Chinese Academy of Sciences. Based on Penghu Hao, through continuous product and technology iteration and upgrades, we aim to create a Zhuhai model for the high-quality development of modern marine ranches in Guangdong Province. By exporting mature models and products, we further enhance the urban competitiveness of Zhuhai's marine economy," said Wei Shunbing.

The "Penghu Hao" project is not only an important achievement of the Guangzhou Institute of Energy, Chinese Academy of Sciences in the field of marine science and technology but also provides new ideas and directions for the development of fisheries in Hong Kong and the entire Guangdong-Hong Kong-Macao Greater Bay Area. It can be foreseen that with continuous optimization of technology and expansion of application scope, "Penghu Hao" and its series of derivative projects are expected to become an important force in promoting the sustainable development of regional marine fisheries.

[govindram1]

Exploring Culinary Delights: The Best Places to Eat in Fort Kochi

Exploring Culinary Delights: The Best Places to Eat in Fort Kochi

When it comes to savoring delectable cuisine, Fort Kochi stands out as a culinary gem in the heart of Kerala, India. Known for its rich history, diverse culture, and stunning coastal beauty, this historic town also boasts an array of restaurants and eateries that cater to the gastronomic cravings of locals and tourists alike. In this comprehensive guide, we'll take you on a virtual tour of Fort Kochi, culinary landscape. Here we will uncover the best places to eat in Fort Kochi, each offering a unique and unforgettable dining experience.

Must-Try Dishes

Malabar Biryani

One dish that should be at the top of your culinary checklist is the Malabar Biryani. Made with fragrant Basmati rice, succulent pieces of chicken or mutton, and an array of aromatic spices, this dish encapsulates the essence of Kerala cuisine.

Karimeen Pollichathu

For seafood enthusiasts, Karimeen Pollichathu is a must-try. This traditional Kerala fish preparation involves marinating pearl spot fish in a mixture of spices and wrapping it in banana leaves before grilling. The result is a burst of flavors that's nothing short of exquisite.

Top Restaurants in Fort Kochi

Now, let's explore the top dining establishments that Fort Kochi has to offer. These restaurants have earned their reputation for serving exceptional cuisine in a captivating ambiance.

Fort House Restaurant

With a picturesque view of the Arabian Sea, Fort House Restaurant is an iconic dining spot. The menu features a blend of Indian and continental dishes, with a focus on fresh seafood caught daily.

Oceanos Restaurant

If you're in the mood for Mediterranean flavors, Oceanos Restaurant is the place to be. It is one of the best places to eat in Kochi. Their seafood platters and wood-fired pizzas are particularly popular among visitors.

Kashi Art Cafe

For those who appreciate art and great food, Kashi Art Cafe is a true gem. The café not only offers a delightful menu but also doubles as an art gallery.

Local Street Food Delights in Fort Kochi

When exploring the culinary landscape of Fort Kochi, don't miss out on the delightful array of local street food. These humble yet flavorful dishes are an integral part of the town's food culture, offering a taste of authentic Kerala street cuisine.

Puttu and Kadala Curry

One of the quintessential breakfast options in Fort Kochi is Puttu and Kadala Curry. Puttu is a cylindrical steamed rice cake made from ground rice and coconut. It's usually served alongside Kadala Curry, a spicy and flavorful black chickpea curry. The combination of soft, fluffy Puttu with the rich and aromatic Kadala Curry is a delightful start to the day.

Parotta and Beef Fry

For those who crave a heartier meal, Parotta and Beef Fry is a local favorite. Using maida (all-purpose flour) and ghee, parotta is a flaky, layered flatbread, while beef fry is a dish created with perfectly cooked beef and seasonings. The crispy Parotta pairs amazingly with the savory and spicy Beef Fry. It creates a mouthwatering experience.

Banana Fritters (Pazhampori)

Pazhampori, or Banana Fritters, are a popular snack in Fort Kochi. A sweet, crunchy batter is used to cover ripe bananas, which are then deep-fried till golden. The contrast between the warm, soft banana interior and the crunchy exterior is simply divine. It's a must-try for those with a sweet tooth.

Seafood Extravaganza

Fort Kochi's coastal location makes it a seafood lover's paradise. There are various best places to eat in Fort Kochi for seafood. Here, you can savor the freshest catches of the day prepared in a variety of mouthwatering ways.

Meen Pollichathu

A classic Keralan dish called meen pollichathu is a seafood lover's paradise. Fish, commonly pearl spot or pomfret, is wrapped in banana leaves, marinated in a mixture of herbs and spices, and then grilled or steamed. This cooking method imparts a unique smoky flavor to the fish, making each bite a delightful experience.

Karimeen Fry

Karimeen, or pearl spot fish, represents a local delicacy that chefs frequently prepare as Karimeen Fry. They marinate the fish in a blend of spices and then shallow-fry it until it becomes crispy on the outside and tender on the inside. The result is a dish bursting with flavor and the perfect accompaniment to steamed rice.

Vegetarian Delicacies

Even if you're a vegetarian, Fort Kochi has plenty of culinary delights to offer. There are various best places to eat in Kochi for vegetarian dishes as well. Here are some vegetarian dishes that you shouldn't miss.

Kerala Sadya

Kerala Sadya is a traditional vegetarian feast that includes a variety of dishes served on a banana leaf. It typically consists of rice, sambar, rasam, aviyal (mixed vegetable curry), and a range of side dishes and pickles. The medley of flavors and textures in a Kerala Sadya is a sensory delight.

Ghee Roast Dosa

Dosa, a thin and crispy South Indian pancake, gets a delightful twist in Fort Kochi with the Ghee Roast Dosa. This dosa is abundantly covered with ghee (clarified butter) when cooking, as the name implies, giving it a delicious buttery flavor that is difficult to resist.

Conclusion

In conclusion, Fort Kochi offers an enchanting blend of history, culture, and culinary excellence. As you explore the best places to eat in Fort Kochi, you'll embark on a culinary journey that will leave your taste buds tingling with delight. Whether you savor the flavors of Malabar Biryani, indulge in seafood extravaganzas, or sip toddy by the sea, Fort Kochi's food scene promises an unforgettable experience. So, book your Kochi tour package from Lock Your Trip, pack your bags, and embark on a gastronomic adventure in Fort Kochi.

All Holiday Destinations In India   Book NOW  BY  :- Lock Your Trips 

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[outlineofmylover]

Pomfret Fry How to make Pomfret Fish Fry - Spoons Of Flavor

Step-by-step guide on achieving the perfect Pomfret Fry - follow along with Spoons Of Flavor's expert instructions.

[foods-novel]

Fish fry recipe - Traditional Indian style

Pomfret Fish fry recipe in Indian Style

Ingredients :

Pomfret Fish | chilli powder | coriander powder | garam masala | turmeric powder | cumin powder | ginger garlic paste | lemon | salt | oil

How to make fish fry :

Take required amount of pomfret fishes. Now make a mixture of chilli powder turmeric powder garam masala cumin powder coriander powder salt with ginger garlic paste and lemon and oil. Marinate fish with masala and keep in chiller for 1 hour . Now heat some oil in a pan and fry your fishes .

Try this amazing fish fry recipe and enjoy your plate 🍽️!!!

[40sandfabulousaf]

大家好! Pomfret is 1 of my favourite fishes to eat and whenever I find a food stall that sells it, I'll always order it. This fatty fish is very popular with locals and especially sought after during Chinese New Year for its tender, silky smooth flesh. Families steam the freshest fishes or debone and slice them for steamboat/hotpot festive meals. Besides being yummy, pomfret is a rich source of protein and other important nutrients.

Including plant protein in meals at home (yes, I bought more tau kwa - firm tofu - and falafels) frees up dining out meals for fish and seafood. Tau kwa and falafels are tasty when added to stirfried veggies and eaten with rice or congee. They're great toppings for soup noodles along with braised mushrooms, braised peanuts, xiao bai cai (bak choy) or cabbage, and a sprinkle of chopped spring onions. I may buy fu pi (tofu skin) and fu zhu (dried tofu skin) during my next grocery shop; both are very tasty and can easily be included in homemade meals. Besides tau kwa and falafel, other plant-based buys this week: braised peanuts, unsalted sunflower seeds and roasted chickpeas.

The following videos are a stark reminder that, if we can afford adequate nourishment for all our meals, we're blessed. For some, choosing healthier foods is a luxury they cannot afford. Even in the richest countries in the world, less well-off citizens may not get to eat protein for an entire week; others are nutrition insecure. Hopefully, their food banks help to fulfil their basic nutritional needs. After all, these are very wealthy nations.

Our National Day fell on Wednesday this week, thus it was time to enjoy 1 of our national dishes - the always delicious chicken rice. Some stalls may be more famous but generally speaking, quality is good at most places. I don't have the patience for long queues especially on hot days, thus, as long as portions of protein and veggies are decent for the price and the rice is flavourful and fluffy, I'm happy. This is 1 of my favourite ways to eat chicken; the meat is so velvety and tender! Many tourists usually fall in love with this national dish for good reason ❤️

Whilst those of us who lead moderately healthy lifestyles seldom consume fast food, I hope this post reminds us that we're blessed to be in a position to choose healthier alternatives. Even in wealthy countries, some citizens can't afford basic nourishment on a daily basis. I watched a video recently in which 1 such citizen said that, thanks to the food bank, they eat meat 4 times a month. This might sound inadequate, but on the flipside, without food bank assistance, they wouldn't be eating meat at all. 下次见!

[parveens-kitchen]

Lunch Plate with Karamanikarakuzhambu, Beans Poriyal and White Pomfret Fry

Today’s lunch was all about comfort and flavors that remind me of home! I enjoyed a delicious meal with some of my absolute favorite dishes. The spicy and tangy **Karamanikarakuzhambu** (a flavorful gravy with black-eyed peas and spices) added that perfect kick to the plate. It was paired with **Beans Poriyal**, a simple yet tasty stir-fry of green beans with coconut and spices, which brought…

[buffetlicious]

I actually preferred Garlic Chives (青龙菜) with bean sprouts stir-fry but sis doesn’t like the latter. Mum added some minced pork and prawns to sweeten the vegetable. Two medium sized Black Pomfret (Parastromateus niger) with heads removed and pan-fried. Love the sweet and soft flesh of this fish.

At the same time, mum also cooked a pot of Pork Ribs Soup with Yong Tau Foo (酿豆腐) and baby carrots. To add extra sweetness to the soup, she added some dried scallops. That is all, time to dig in.

[marketing123456789]

Fish Sauce Market Outlook by Industry Growth, Future Trends, Analysis by Type, Application and Business Opportunities to 2032

The global Fish Sauce Market is set to witness growth at a CAGR of 5.8% and is anticipated to reach a valuation of around US$ 30.6 Billion by 2032.

Global fish production reached 179 million metric tons in 2018, according to the United Nations, with 23 million metric tons going to human consumption. This is due to several factors, the most significant of which is increasing awareness of the health benefits of seafood.

Request a report sample to gain comprehensive insights @ https://www.futuremarketinsights.com/reports/sample/rep-gb-14433

Seafood is low in saturated fats, and high in protein and nutrients such as omega-3 fatty acids, vitamin A, and vitamin B. Regular seafood consumption has been shown to improve cardiovascular health and reduce the risk of heart attacks and strokes. Furthermore, consumers are willing to try new foods, which is boosting the demand for various flavored fish sauces, such as hot sauce and soy sauce.

On the production front, consistent nominal fish prices have resulted in increased production of fish and fish sauce products. According to a joint OECD-FAO report, nominal fish prices are predicted to rise at a rate of 1.5-2.1 % per year over the next decade. This means that major manufacturers of fish sauce will have lower production costs, allowing them to produce on a larger scale.

“Increasing inclination towards ethnic and exotic food, along with wide availability of a hufe variety of sauces and condiments at online retail channels is expected to broaden the scope of fish sauce applications over the assessment period,” says an FMI analyst.

View Report@ https://www.futuremarketinsights.com/reports/fish-sauce-market

Key Takeaways:

Based on product type, demand in the plain fish sauce segment will command more than 50% of the total fish sauce sales.

In terms of technique, sales in the traditional method segment will account for a lion’s share in the global fish sauce market.

By sales channel, the offline segment will remain highly lucrative through 2032.

China will emerge as an attractive market for fish sauce. Demand in the East Asia fish sauce market is expected grow at a 5.0%.

North America is expected to emerge as a prominent market for fish sauce, dominated by the U.S. over the forecast period.

Competitive Landscape

Leading fish sauce makers are attempting to expand their footprint across attractive pockets by introducing new products, developing strategic partnerships with existing players, and purchasing small-scale producers. The following are some noteworthy market developments:

Masan Consumer Holdings, situated in Vietnam, is a well-known fish sauce producer. Chin-Su Fish Sauce, Chin-Su Nam Ngu, and Nam Ngu Fish Sauce are among the company’s offerings. While the first two products are aimed at premium and high-end customers, the latter is designed exclusively for mid-tier customers and those looking for good value.

Teo Tak Seng Fish Factory Co. Ltd., likewisw, sells its signature silver pomfret sauce, which is produced with fresh anchovies and salt. The sauce’s strong taste makes it great not just for stir-frying, but also as a delightful dip for a range of food.

About FMI Future Market Insights (ESOMAR certified market research organization and a member of Greater New York Chamber of Commerce) provides in-depth insights into governing factors elevating the demand in the market. It discloses opportunities that will favor the market growth in various segments on the basis of Source, Application, Sales Channel and End Use over the next 10-years.

[vittlemonster]

Wagyu beef green curry, Tinker Bell turkey stir fry, steamed silver pomfret with soy sauce, maprao oon steamed jasmine rice. Phuket, Thailand 📍 @blueelephant 📱 ••• I loved the food at the Blue Elephant! I did feel that it was bordering on overpriced though based of the spotty seating and super casual clientele. 🇹🇭 • • • #wagyu #beef #curry #greencurry #stirfry #fish #seafood #pomfret #rice #dinner #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #tasty #thaifood #phuketfood #phuketfoodie #phuketeats #eaterphuket #phuketrestaurant (at Blue Elephant Phuket) https://www.instagram.com/p/CnhR-CDLq-w/?igshid=NGJjMDIxMWI=

[acc-writing]

11th Jan, 2023.

Offerings to the Lord of writing accountability for the day!

‘I will cook tandoori chicken for you.’, he blurted out, ‘And seekh kabab.’

Everyone in the family knew that the middle brother was a big foodie.

When his older brother’s expression did not even twitch, the youngest continued to suggest, ‘And chole bhature, paneer tikka, mutton biryani….’,

The older brother interrupted him, ‘No fish dishes?’

‘Sure! Why not. Tandoori pomfret and bombil fry. And also, that goan style fish curry and Bengali machhar jhol too.’, he looked at his brother giddily.

‘You will make all these for me?’, the middle brother finally asked, his hands clasped behind his back. The youngest grinned. He knew mentally, his second brother was drooling.

[redearthblr]

Traditional fish curry from the Malvani cuisine, the Malvani Fish Curry is prepared using freshly ground Malvani masala and coconut milk. Kingfish is used in the fish curry, which gives it a great flavour. You can serve the pomfret fry and steamed rice with the fish curry.