Tag: Fish curry

While the term 'kokum' is famously associated with the cuisine of Goa and Maharashtra, the souring agent used in Kerala's rich culinary traditions is a different species entirely. In Kerala, what is often mistakenly called kokum is actually known as *kudampuli* or *kodampuli*, a critical ingredient for authentic regional dishes like fish curry.

According to traditional Ayurvedic principles, combining two heavy proteins like fish and curd is considered an incompatible food, or "viruddha ahara," which can disrupt digestion. This is a key reason why many are warned not to eat curd rice after eating fish curry, as it may lead to bloating, indigestion, or skin issues over time.

According to nutritional data from Clearcals, a 100-gram serving of fish curry can contain around 124 calories, suggesting a typical 200-gram portion could have approximately 249 calories, though this figure can vary dramatically. The total calorie count for 200 grams of fish curry is influenced by multiple factors, including the type of fish, amount of oil, and whether full-fat or reduced-fat coconut milk is used.

In many Indian coastal communities, the moniker "King of Fish" is a revered title, most often bestowed upon the Surmai, or Seer Fish. This large, migratory fish is not just another catch; its flaky texture, mild taste, and versatility in numerous dishes have cemented its legendary status across the subcontinent.

Over 60% of India's population consumes fish, a testament to its cultural and culinary importance. This guide explains what fish is used in Indian cooking, covering the most popular freshwater and saltwater varieties essential for regional specialties.

According to various culinary resources, tilapia is often cited as a highly suitable fish for curries, with its mild, non-overpowering flavor making it a perfect vehicle for absorbing rich, aromatic spices. This versatility allows it to shine in everything from spicy Indian dishes to creamy Thai preparations.

According to nutritional data, many lean fish varieties are naturally low in calories and high in protein, making fish curry a potentially excellent addition to a weight loss diet. However, the healthiness of fish curry depends heavily on its ingredients and preparation method. Read on to find out how to make a version that's both delicious and diet-friendly.

According to the American Heart Association, consuming fish at least twice a week can significantly reduce the risk of cardiovascular diseases, making a well-prepared fish curry a powerful addition to your diet. But is fish curry healthy in every form, or does the preparation method matter for nutritional value? The answer lies in understanding the ingredients and cooking techniques used to create this flavorful dish.

On average, a 150-gram serving of fish curry contains approximately 215 calories, though this can vary significantly based on ingredients and preparation. Understanding how different factors influence the total number of calories in 150 grams of fish curry is crucial for effective dietary planning and making healthier meal choices.

Tilapia is the second most farmed fish in the world, and many home cooks wonder: is tilapia good for Indian cooking? The answer is a resounding yes; its neutral, mild flavor and firm, flaky texture make it a surprisingly versatile and delicious choice for a variety of Indian preparations.