Claire Corlett

Fish Food, Fish Tanks, and More


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  1. Out of sheer curiosity I bought 1 kg White Snapper ($10/ kg) and cooked it as suggested which took 20 mins. After putting the lady fingers, it become a sticky juice/ broth laced with castor oil. Even though I used less chilies, I had a diarrhea. So suggest people who have never tasted /used caster oil, please avoid if you can and also avoid lady fingers, unless you like slimy juice.

  2. To everyone who is not comfortable with the amount of spices used in this video, this is how curries are made in Andhra. You can use you mustard oil, coconut milk in your own states. Dont try to enforce your taste on others.

  3. Cooking fish curry does not give the real taste of fish but the curry, I would only cut off fins and scale it and put black pepper and butter over the fish and cook in flat pan and just turn once . So as to taste fish and not curry.

  4. Its not 9000 at all, the just to get views they did this. Another thing how can someone catch a dead fish from river ? Lol
    All Bengalis know how much it costs.

  5. They made the fish absolutely worthless……adding tons of spices in everything doesn't make everything better……

  6. Cooking hilsa with these spices! Oh god it's a dishonour to Hilsa. Only salt turmeric mustard powder and mustard oil is enough to cook hilsa.. hilsa prepared with mustard powder is all we need to vanish a platefull of rice…come to Kolkata I shall give you a treat of hilsa…and the fish price is very high….in Kolkata it will cost not more than thousand…๐Ÿ˜œ

  7. As a Bangladeshi I find it rediculous that this guy with blue shirt showing ILISH being cooked for 4 hours with more than 10 different spices including adding laxative castor oil. This fish is best eaten fried with only red chilly and turmeric powder and salt. Another very favourite is with mustard , onion ,and ginger garlic paste. It hardly takes 15 to 20 min cooking time. We do cook for longer period to soften all the bones to make it edible.Garam masala is never added to retain its distinct flavour and taste. See link for a simple but out of the world recipe, Doi means plain yogurt.

  8. We don't put okras or lady fingers for fish curry.we put okras for prawns curry.evrybodys culture is different as long as you enjoy.

  9. That stupid man with the white shirt has the same reaction to whatever he puts in his mouth – super

  10. Fake video…that is not a fresh fish,even a child can point that out. Cookin for 4 hours…and the costliest….dumb fck.

  11. with all those spices, you won't get the original taste of the fish. In this case you would have used a cheap fish of Rs 100 a kilo and nobody would be able to tell the difference. And cooking fish for 4 hours????? Its fish not mutton or pork.

  12. woooooo!! No way that fish cost that price. Those guys have been ripped off. I could buy a good entry level sturgeon caviar for that price. And 4 hours of cooking? Are they slow roasting the fish curry? lolz

  13. 7000rs for 1 hilsa fish.i think u think people of india are in kolkata medium size available for 350rs per kg

  14. Hilsha fish ki maa behen ek hogaya pura,vindi ke sath hilsha!!๐Ÿ˜’๐Ÿ˜’๐Ÿคค๐Ÿคค๐Ÿคค OMG..avi kolkta mai 1200 se 2000 tak price chal raha hai hilsha ki..

  15. It"s a stupid cooking I ever seen in my whole life. they don"t know what is Hilsa fish and how to cut and cooking .

  16. Ridiculous. 9000 rupees for one fish? For something that is a staple? 4 kinds of oil, and it takes 4 hours to boil?

  17. It tastes good, but itโ€™s not worlds costliest. If itโ€™s worlds costliest, u wonโ€™t even eat it yourself. Supply vs demand.

  18. Cost of hilsa / illish max 1400 I hv seen and itโ€™s raw cooking only gives immense taste …. itโ€™s a good video but having many unnatural and unnecessary things

  19. It is how people from godavari districts enjoy their life in king size with three crops per year yielded in their region…

  20. You have added castor oil or gingli oil castor oil means aamudam, gingli oil means ganuga nuune or nuvvula nuune (til oil) you have cooked well but 7000 is fake

  21. fish cutting person nu meru ARA CHAPPARA ANAKUDADU OK ๐Ÿ‘ˆ๐Ÿ‘ˆ๐Ÿ‘ˆ๐Ÿ‘ˆ๐Ÿ‘ˆ๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ™…๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘

  22. nice, but so much mirchi powder, dala. U must use big bowl then it will be easy to cook nice fish curry but mirchi, jyadha dala bhayyaji.

  23. Iโ€™m from the same place…we donโ€™t add ginger garlic paste in fish curry. We make a paste of garlic and cumin seeds. We only add this.

  24. . it's not ilasa. It is pulasa. And this is costly. This is famous in Andhra Pradesh. In godavari districts.. and 4 hrs cooking is too much.. it's takes 30mins r less

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