![]() My favourite though? Craggy clouds of pan-fried fresh fish, fragrant with lime and turmeric, their surfaces lacquered with semolina flour that has been bronzed by the hot oil. Some Maharashtrian communities fry it into a bhaji (fritter) while others stir fresh greens into the dried version or cook it with an onion tamarind masala.įresh Bombay duck is also made into a gravied patio (pickle), or sometimes eaten as salty khara boomla that’s served in a pale, creamy gravy pearled with onions and eaten with rice. The East Indians grind it into a vinegary chutney or roast and fry it, sometimes stuffing it with a bellyful of tiny prawns. Most seafood-loving communities of India’s western Konkan Coast, such as the East Indians and Maharashtrians, also find Bombay duck intrinsic to their cuisine. Koli fishermen eat it fresh too, sheathed in fiery Koli masala, or semi-dried ( bambooke bombil) and cooked into a spirited coconut gravy. ![]() These wizened dried fish, eaten during the monsoon, offer bursts of concentrated, nearly raucous savouriness when rehydrated and cooked into curries or dry-fried as an accompaniment to dal and rice. ![]() The drying fish gave off a stench so strong that British colonisers believed that it was harmful to their health, although they later grew to love them. One of Mumbai's earliest residents, Koli fishermen, have been salting and sun-scorching the fish by pegging them up on large racks fashioned from bamboo stilts called valandis for hundreds of years. Love for this fish runs deep within the diverse cultures of the city. Geographies and histories peel away with every mouthful of food. Like India itself, Parsi cuisine has absorbed the influences of a host of cultures who have made their mark on the subcontinent – the plinth possibly lies in pre-Islamic Iran, but it also draws from the Indian regions of Gujarat, Goa and the Konkan Coast, as well as Britain and even the Netherlands. These canny entrepreneurs were the Iranis, who started the iconic Irani cafes that have traditionally served food to people of all castes, religions and genders. Later, in the 19th Century, a second swell of Zoroastrians blew into Bombay. They became titans of trade and commerce, and used their enormous influence to endow schools, colleges and hospitals for the poor. Indeed, the fish returned from the depths to the surface, undergoes a very strong decompression which profoundly modifies its appearance giving it a crushed appearance.Parsis are Zoroastrian immigrants from Iran who have called India home since the 8th Century AD, but it was under colonial rule in Bombay in the 19th Century that they truly flourished: Parsi entrepreneurs leveraged their aptitude for Western education and sensibilities, as influenced by the British, to obtain coveted positions in Indian industry and politics. The best known photos of blobfish are not really representative of its original form. Its anatomy allows it to float without having to spend energy while swimming. Its strange appearance comes from the pressure of the depths, a hundred times greater than in the surface. ![]() Therefore, you won’t be able to meet this horrible fish while scuba diving. ![]() This ugly fish, 30 cm long, made up of a gelatinous mass, is only found in the abyss between 6 meters deep. Let’s review those that we consider the 10 ugliest fish in the world.īlobfish was voted the ugliest fish in the world by the “Ugly Animals Preservation Society”. You can find creatures of all sizes, weights, shapes and colors, but some may seem strange or even hideous. The underwater world is filled with thousands of extraordinary species that delight divers and swimmers from all around the world. ![]()
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