@cammatto: Dép bánh mì đúc quai ngang chữ H TIPONO #depnu #depquaingang #depchuh #depbanhmi #depnhuaduc

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Tuesday 03 February 2026 12:01:13 GMT

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ngọc phương :

mẫu màu đen số 35

2026-02-04 22:06:45

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Hằng Hằng :

Tại sao size 35,36 tui tim cã tháng k có za

2026-03-29 10:07:14

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ngọc phương :

bán gì nt k trả lời

2026-02-07 04:58:31

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FISH CURRY Ingredients For the fish: * Tilapia @Dannykam butchery (cut into chunks) * Salt * Turmeric * Juice of a lemon For the curry: * Veg oil or coconut oil * Onion * Garlic, minced * Ginger, grated * Green chilies, (optional) * Curry leaves (about 20 leaves) * Tomatoes * Spices (turmeric, curry powder, ground coriander, cumin, paprika) * Coconut cream * Water * Salt and black pepper to taste * Fresh coriander (dhania) for garnish Method 1. Marinate the fish * Mix the fish with salt, turmeric, and lemon juice. * Let it sit for 15 to 20 minutes. 2. Prepare the curry base * Heat the oil over medium heat. * Add the curry leaves and let them sizzle for about 20 seconds until fragrant. * Add the onions and cook until soft and lightly golden. * Stir in the garlic, ginger, and green chilies. Cook for 1 minute. 3. Cook the spices * Add the turmeric, curry powder, coriander, cumin, and paprika. * Stir for 30 seconds, then add the tomatoes. * Cook until the tomatoes break down and the oil starts separating. 4. Make the sauce * Pour in the coconut milk and water. * Simmer gently for 5 minutes. * Taste and adjust the seasoning. 5. Cook the fish * Carefully place the fish pieces into the curry. * Cover and simmer gently for 6 to 8 minutes, depending on the thickness of the fish. * Avoid stirring too much so the fish doesn’t break apart. I had mine with Naan but this also slaps with coconut rice, plain rice or whatever else fancies your boat! Enjoy 😊 #fyp #kamwari

FISH CURRY Ingredients For the fish: * Tilapia @Dannykam butchery (cut into chunks) * Salt * Turmeric * Juice of a lemon For the curry: * Veg oil or coconut oil * Onion * Garlic, minced * Ginger, grated * Green chilies, (optional) * Curry leaves (about 20 leaves) * Tomatoes * Spices (turmeric, curry powder, ground coriander, cumin, paprika) * Coconut cream * Water * Salt and black pepper to taste * Fresh coriander (dhania) for garnish Method 1. Marinate the fish * Mix the fish with salt, turmeric, and lemon juice. * Let it sit for 15 to 20 minutes. 2. Prepare the curry base * Heat the oil over medium heat. * Add the curry leaves and let them sizzle for about 20 seconds until fragrant. * Add the onions and cook until soft and lightly golden. * Stir in the garlic, ginger, and green chilies. Cook for 1 minute. 3. Cook the spices * Add the turmeric, curry powder, coriander, cumin, and paprika. * Stir for 30 seconds, then add the tomatoes. * Cook until the tomatoes break down and the oil starts separating. 4. Make the sauce * Pour in the coconut milk and water. * Simmer gently for 5 minutes. * Taste and adjust the seasoning. 5. Cook the fish * Carefully place the fish pieces into the curry. * Cover and simmer gently for 6 to 8 minutes, depending on the thickness of the fish. * Avoid stirring too much so the fish doesn’t break apart. I had mine with Naan but this also slaps with coconut rice, plain rice or whatever else fancies your boat! Enjoy 😊 #fyp #kamwari

I was from bathing 👍👍👍👍😀

I was from bathing 👍👍👍👍😀

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