Podcasts about fish curry

Nick and Angela welcome their final guest of season 4 to Dish HQ. Amol Rajan was born in Kolkata and raised in south London. As a boy he dreamt of becoming a cricketer and would watch tapes of Shane Warne on repeat. He studied English at the University of Cambridge before beginning a career in journalism, becoming one of the youngest ever UK editors of a national newspaper, the Independent, in 2013. Amol spent six years as the BBC's media editor before taking over the reins on two of their flagship shows, co-hosting Radio 4's Today programme, along with the Today podcast, and last year succeeding Jeremy Paxman as quizmaster on University Challenge. Nick mixes a cocktail for Amol, who calls himself a piña colada obsessive, while Angela prepares a delicious coconut fish curry with scotch bonnet & makrut lime leaves. The experts at Waitrose pair the meal with a Saint Clair Gimblett Gravels Reserve Viognier from New Zealand. A seasoned conversationalist and big fan of Dish, Amol jumps straight into chats about the challenges of a very early alarm call, parenting four children and what kind of restaurant critic he used to be. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish Thank you for sending your dilemmas to Angela at dish@waitrose.co.uk Please keep them coming - she will be back to answer them in season 5. Dish is a S:E Creative Studio production for Waitrose & Partners Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're with Nikki Haley in her hometown state for her official announcement. We visit a small Himalayan town sinking under the weight of a construction drive. And how the biggest aircraft deal in history went down with a Goan fish curry.

On her first day in office, the new Mayor of Los Angeles Karen Bass talked to us about fighting homelessness, being in a group of Black mayors leading the nation's four biggest cities and going forward after a personal tragedy. And, researchers zapped hydrogen fuel with lasers and generated more energy than the lasers put in. But a future with carbon-free fusion energy is still decades away. Physicist Omar Hurricane tells us more. Then, the holiday season often means family recipes. We hear from Sujata Halarnkar, a listener from Yuma, Arizona, as part of our series sharing your family recipes.

Thanks for tuning into season 4 episode 2 of the Dope and Damaged podcast. This week, Nes, Nasema and JD start the show off in quite an unconventional way. They show us how they eat their favourite chocolate and biscuits in their own artistic and authentic way.  The confessions and secrets segment was very juicy, the gang also discuss the rising gas prices and Don't Pay UK and shared their personal experiences and opinions on when friends become enemies and enemies become friends.Disclaimer: The views, thoughts and opinions expressed are the speakers own and the material and information presented here is for general information purposes only. Connect with us:   www.linktr.ee/dopeanddamaged Connect with the hosts: www.instagram.com/nes_reign www.twitter.com/nes_reign www.tiktok.com/nes_reign www.instagram.com/nastyoffthetop www.twitter.com/morganfreelance www.youtube.com/c/M0rganFReelance www.instagram.com/nasema888 Join our Facebook group: https://www.facebook.com/groups/5395677483862763/?ref=share

If you are looking for recommendations on Goa's offbeat beaches, wine shops and food joints, you just can't look past the plethora of content that our guest for this week has put out!Moses Saldanha talks about his journey of becoming the biggest digital creator of Goa. How did his videos help local food joints to grow their businesses exponentially? How can one build a personal brand and earn money from Youtube? What are some mistakes an aspiring digital creator should avoid? Tune in to find out!Moses Saldanha is a 30-year old businessman, traveller and Goa's No.1 Youtube sensation with over 630 videos amassing over 6 million views! He started his Youtube channel around September 2020 in order to show people the Goan life during the lockdown. He features less popular food joints, wine shops and suggests some offbeat activities one must do when in Goa. Travel tip: On your next trip to Goa, have a delicious, home-cooked fish thali at Chandrakant's Restaurant in Candolim and thank Moses Saldanha for this amazing recommendation! Brought to you by Bound, a company that helps you grow through stories. Follow us @boundindia on all social platforms for updates on this podcast or take a look at their other podcasts.Hosted by Clyde D'Souza. He is a creative director who has worked in TV, print, and digital. His book Susegad: The Goan Art Of Contentment captures Goa through conversations, memories, stories, recipes and much more. He lives between Mumbai and Goa and lives the Susegad lifestyle every day! Follow him on Instagram @clydedsouzaauthor. Produced by Aishwarya JavalgekarEditing and soundtrack by Aditya AryaArtwork by Artisto DesignzBrought to you by Bound, a company that helps you grow through stories. Follow us @boundindia on all social platforms for updates on this podcast or take a look at their other podcasts. Hosted by Clyde D'Souza. He is a creative director who has worked in TV, print, and digital. His book Susegad: The Goan Art Of Contentment captures Goa through conversations, memories, stories, recipes and much more. He lives between Mumbai and Goa and lives the Susegad lifestyle every day! Follow him on Instagram @clydedsouzaauthor.

The sea is omnipresent in the Maldives, so it's no surprise that some delicious fish curries are served there. Our reporters were allowed to look over a chef's shoulder.

This episode is also available as a blog post: http://mygrandmas-healthyschool.com/2018/07/03/meen-vatichathu-kerala-special-fish-curry/

Kwi Kwi

Sorak curry is a traditional Goanese coconut-based curry prepared when fish is not available. Try out my version of the spicy and tangy red curry with fish that is packed with flavors. The Mads' Cookhouse podcast has been listed #17 among the Top 40 Home Cooking Podcasts on the web. Thank you dear listeners for your continued love and support.

According to the WWF SA, In South Africa one third of all food produced, a total of 10 million tonnes of edible food is wasted every year. Ms. Pavitry Pillay, says it was her Grandmother's human rights lineage and DNA which has powered her interest in saving our seas and making an impact, as she once did."...lots of people don't realise there were two trials.... And my Grandmother --She was actually around during the time when Mahatma Ghandi was in South Africa. She was regarded as his adopted daughter..." - Pavitry Pillay, Environmental Behaviour Change Lead, World Wildlife Fund (WWF)."In conversation with Pavitry and Lisa Chait Producer and Creator of "Life Stories" an online lineage and memory project, Lisa recounts how her DNA and Ashkenazi lineage in Africa carries within it, memory as far back as many of the stories found in the biblical era. Yet it's modern fusion of land, people, sea and the spirit which fuels her work; connecting ancestry to food and story.You're in for a whale of a tale, with this episode looking at how the women; Mothers. Grandmothers, keepers of wisdom, lineage and cultural food traditions maintain the natural circularity we find within our humanity. Yep. Thanks yet again to the food. And bees!!!Please enjoy. Share 'n subscribe. And if you like our music, find the playlists on Spotify @beetheredothat alongside the usual, on Instagram. Come. Catch a buzz with me. You'll leave with the munchies. Promise. Thanks for listening!!I'm Yolanda BusbeeSupport the show (http://paypal.me/YolandaMethvin)

Learn how to make Dhaba style Buari Fish Curry

This is a chettinad style viral meen kuzhambu. You can substitute tamarind with raw mango according to your need. Viral meen should be cleaned well as it is a slippery fish. It is best to get it cleaned by fish selling vendor. Rub it with salt and wash under running water.... https://youtu.be/fbNDQA8bDbw #Murrelfish #Curry #Tamilrecipes --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

It’s Singapore’s time to shine on In The Chip! Yes, today we’re giving the Egg Prata with Fish Curry flavor from F.EAST a tasting. I had to look up just what an Egg Prata was but I am familiar with fish curry. So, does F.EAST bring all the delicious complexity of curry to live on a potato chip? Or does sink into a one-note knock off of a flavor? Tune in, find out! --- Support this podcast: https://anchor.fm/inthechips/support

In this episode of the tastes of india podcast we will show you how to make an authentic Kerala recipe called as Kappa Curry Recipe. Kappa is the malayalam name for Tapioca. We use mashed tapioca in this recipe and give it a nice tempering along with some spices. This recipe is usually served with Fish Curry in Kerala. But for vegetarians like me, I would recommend Theeyal or, Moru-Curry which too tastes really well with it.

In this episode of the tastes of india podcast we will show you how to make an authentic Kerala recipe called as Kappa Curry Recipe. Kappa is the malayalam name for Tapioca. We use mashed tapioca in this recipe and give it a nice tempering along with some spices. This recipe is usually served with Fish Curry in Kerala. But for vegetarians like me, I would recommend Theeyal or, Moru-Curry which too tastes really well with it.

In this episode of the tastes of india podcast we will show you how to make an authentic Kerala recipe called as Kappa Curry Recipe. Kappa is the malayalam name for Tapioca. We use mashed tapioca in this recipe and give it a nice tempering along with some spices. This recipe is usually served with Fish Curry in Kerala. But for vegetarians like me, I would recommend Theeyal or, Moru-Curry which too tastes really well with it.

F.EAST potato chips creators Yue Cher & Vern Cheng on this new flavour after chicken rice and laksa.

Last week, I was out shopping for groceries to test recipes for an online cooking class we were teaching when Mark texted and said "can you pick up fish for dinner, let's have it curried." There I was, already at the fish counter at Whole Foods with an array of fish in front of me. I knew that red snapper was perfect for curry, but it wasn't a positive choice from seafoodwatch.org, an organization that tells you which species are sustainably fished and which should be avoided. So I looked up their website right there on my phone and compared what I saw in the case to what those fish experts were telling me. We ended up with black tail snapper, a thick, firm white fleshed fish. This curry is fragrant, rich, and super fast to make. The sauce is made with ginger, lemongrass, green curry paste, and turmeric. It cooks for about 15 minutes before adding the fish which goes another 10 minutes or so. Try it, and if you're in doubt about which fish to buy for this dish or any other just look up the info at seafoodwatch.org.  --bruce

[pastor] Fish Curry guest speaks this week and shares his thoughts from 2 John 1:4-11.

Fragrant with coriander and cloves, sour with tomatoes and tamarind and fiery with red chilli, Rick Stein demonstrates the perfect Fish Curry.