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A traditional Malvani fresh Bombay duck fish cooked in a spicy and tangy sauce using authentic Malvani spices.
About Recipe
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smyrf1 Posted on Sun Sep 16 2012
If I'm not mistaken those seeds are what are also known as Szechuan peppercorns. I read a while back that they're also used in some regions in India ... Apparently they were banned for a while in the West but they do sell them here in Europe
Reply 0 - RepliesButuzucki Posted on Mon Sep 17 2012
thank you very much BRO ! well i live in germany and i think if there is any rare exotic spice available in europe, you can definately get it in germany ! :D
Reply 0 - Replieslegacy Posted on Wed Feb 03 2016
Trifal is nice flavored garam masala but beaware dnt put more coz it is so hot and little sweet just eat 1 Trifal and you will know how much hot it is?
Reply 0 - Repliessiddhesh khawle Posted on Tue Apr 19 2016
Triphal is little spicy. Mostly use in malvani masala, bangda fish and tarli named fish curry. It is also used in goan recipes.?
Reply 0 - RepliesZhao mengmeng Posted on Tue Mar 11 2014
Triphala is a herb/spice which is widely use in malavani cuisine for making various kinds of fish curry and kalavan. It deject the fishy smell of the fish like bombil(bombay duck), bangda(Mackerel) etc. It also help in digestion.
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rghakeem Posted on Sat Sep 15 2012
Someone explain please. What was that spice??
Reply 0 - Replies