Curry Leaves Fish Fry Recipe

About Curry leaves fried fish

Curry leaves are aromatic herbs that are commonly used in South Indian cooking. The glossy leaves are bright green and teardrop- shaped, measuring about one and a half inches long. They grow on the curry tree, which is a member of the citrus family and is also known as sweet neem leaves. These aromatic leaves have a lemon scent as well as a distinct, pungent flavour that has been compared to anise and lemongrass. Chewing raw curry leaves or drinking a cup of curry leaves tea every day can help you lose weight and lower your cholesterol. It aids in the cleansing of the body by flushing out harmful toxins. It also aids in the burning of unwanted fat, thereby promoting weight loss. Similar Recipes,Fish Tawa FryFish FryKeralan Fish FryMackeral Fish FrySardine Fish FryAnchovies Fry

Ingredients for Curry Leaves Fish Fry

Curry Leaves :Curry Leaves are a type of fresh herb derived from the curry leaf plant. It have a bitter-ish taste with a sweet pungent aroma that is difficult to describe. When you use them in your cooking, they will emit a nutty aroma as well as slight anise and citrus notes. Garlic :Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Sulfur compounds, such as diallyl disulfide, contribute to the mustard-like flavour profile. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes. Vinegar :Vinegars acidity or sourness enhances the flavour of food and adds balance to a rich dish. Salad dressings, marinades, sauces, mayonnaise, and ketchup are all examples of where it can be found. Vinegar has the ability to alter the texture of foods.