How do Indians eat this scavenger fish?
This is a scavenger fish that has just been caught from the Ganges, it is still alive, bright in color, black as carbon, and you can see that it has absorbed a lot of the essence of the Ganges. Today we will take a look at how Indians eat this scavenger fish.
The whole process was eye-opening. The method is extremely cumbersome, time-consuming and costly, and the five-star chef has to take two knives to let the scavenger fish receive the box lunch. Do not use the head of the fish, and then cut the body of the fish, to take the meat inside, the process is quite time-consuming. Because its shell is like armor, it is extra hard and thick, and it is not easy to cut it open, so this shell has no edible value, and you can't eat it. So he only takes the flesh in it. The meat of this fish is a bit like pork, and it is also a little bright red and red, and it looks quite good.
However, this kind of fish eats everything, and the meat quality is not good and is also disliked. But with the blessing of various ingredients and spices of Indians, you are the bottom of the slippers, and you can also give you a whole taste. Cut the fish into chunks, add some salt and curry powder, wrap it around, and fry it in a while. It's not just frying, but there are a lot of processes.
Frying is just the beginning, the fish is fried until golden brown. Then it's time to fry the ingredients and ingredients. At that time, it will also be cooked with fish. As a spice country, these are essential. What curry powder, paprika and all kinds of spices, are a few large spoons and several large spoons, just like not money, there are many varieties. These stir-fried ingredients are also fragrant, which can be said to be full of color and aroma, and they are also very sold. But after adding water to cook, it changes, the cooking is very sticky and rotten, and it instantly makes people lose their appetite. Then add a handful of salt, and it's very flavorful.
After collecting the juice over high heat, pour in the fish pieces that have just been fried, stir-fry to fully absorb and mix well until the water is fried dry, and then add water to simmer, it is really an endless feeling. I thought that it could be taken out of the pot after stir-frying, but I had to add water and simmer. It was really a scavenger fish that could make the flowers pour, and finally stewed for several minutes. It is all kinds of spices and then cooked, it really takes half a day for a dish. After seven hundred and forty-nine minutes, this scavenger fish was finally finished, it was very fragrant, and strictly speaking, it was not a mush.