But as I started baking, I faced a challenge with sticky dough that refused to shape properly. In a moment of creativity, I added extra oats and a little flour to salvage the mixture.
Are you a fan of fish head curry? I truly am.
There's nothing like digging, biting, and nibbling on the rich flavors of a
fish head curry. Whether you prefer to enjoy it as is or chopped into pieces
for easier eating, this dish is a delight. Today, I'm featuring the Malaysian
version of fish head curry. What sets it apart? It's the belimbing buluh (you
can see how it looks in the picture), also known as the oblong small starfruit.
Belimbing buluh, or bilimbi, is a tropical fruit native to Southeast Asia. It's small, green, cucumber-shaped, and has a very sour taste. Often used in Malaysian, Indonesian, and Filipino cuisines, belimbing buluh adds a tangy flavor to dishes and is sometimes used in pickles and chutneys.
When it’s festive season among Indians in Malaysia, a mutton dish is always a must. Don’t you agree? I certainly do! Mutton dishes, especial...
