Market To Kitchen - Eel Fish Curry Recipe 2017 - Cooking Eel Fish Gravy - Village Food 2017
Recipes in this Video
Eel Fish Curry is a traditional dish from the coastal regions of India, particularly in Kerala, where seafood is a staple. The dish reflects the rich culinary heritage of the region, combining fresh fish with aromatic spices and coconut milk, resulting in a flavorful and comforting meal. Today, variations of this curry can be found across India and in Indian restaurants worldwide, showcasing the versatility and appeal of seafood in Indian cuisine.
Ingredients
- ●eel
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●coconut milk
- ●mustard seeds
- ●curry leaves
- ●turmeric
- ●red chili powder
- ●coriander powder
- ●salt
- ●oil
- ●fresh cilantro
- ●lime juice
Instructions
- 1Clean and cut the eel into pieces.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add mustard seeds and cook until they start to pop.
- 4Add chopped onions and sauté until translucent, about 5-7 minutes.
- 5Stir in minced ginger and garlic, cooking until fragrant, about 1-2 minutes.
- 6Add chopped tomatoes and cook until softened, about 5 minutes.
- 7Stir in turmeric, red chili powder, and coriander powder, cooking for 1-2 minutes.
- 8Add the eel pieces and coat with the spice mixture, cooking for 3-4 minutes.
- 9Pour in coconut milk and add curry leaves, bringing to a gentle simmer.
- 10Reduce heat to low, cover, and cook for 20-25 minutes until eel is tender.
- 11Season with salt to taste and stir in lime juice.
- 12Garnish with fresh cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: low-fat coconut milk
Cheaper: evaporated milk
Low-fat coconut milk reduces calories while maintaining creaminess.
eel
Healthier: tilapia
Cheaper: catfish
Tilapia is a healthier option with similar texture.
Techniques
Equipment
Also Known As
Ingredients
- ●500g fish (mackerel or any firm white fish)
- ●2 cups water
- ●1 tbsp tamarind paste
- ●2 tbsp chili paste
- ●1 stalk lemongrass, bruised
- ●3-4 kaffir lime leaves
- ●1 onion, sliced
- ●2 cloves garlic, minced
- ●1 thumb-sized ginger, sliced
- ●1 tsp turmeric powder
- ●1 tsp salt
- ●1 tsp sugar
- ●1 cup vegetables (eggplant, okra, or any preferred)
Instructions
- 1In a pot, bring 2 cups of water to a boil.
- 2Add the tamarind paste and stir until dissolved.
- 3Add the chili paste, lemongrass, kaffir lime leaves, onion, garlic, ginger, turmeric powder, salt, and sugar to the pot.
- 4Let the mixture simmer for about 10 minutes to allow the flavors to meld.
- 5Add the fish to the pot and cook for about 5-7 minutes, or until the fish is cooked through.
- 6Add the vegetables and cook for an additional 5 minutes until they are tender.
- 7Taste and adjust seasoning if necessary, adding more salt or sugar as desired.
- 8Remove from heat and let it sit for a few minutes before serving.
- 9Serve hot with steamed rice.
Equipment
Originating from Jamaica, Ackee and Saltfish is considered the national dish, traditionally enjoyed for breakfast. The dish showcases the unique ackee fruit, which is often paired with salted cod, a staple in Caribbean cuisine. It reflects the island's history of resourcefulness and the blending of African and European culinary influences. Today, Ackee and Saltfish is celebrated not only in Jamaica but also in Caribbean communities around the world, often served with fried plantains or dumplings.
Ingredients
- ●ackee
- ●salted codfish
- ●onion
- ●bell pepper
- ●tomato
- ●garlic
- ●thyme
- ●black pepper
- ●scotch bonnet pepper
- ●olive oil
- ●lime juice
- ●green onion
- ●pimento seeds
- ●carrot
- ●bay leaf
- ●allspice
Instructions
- 1Soak salted codfish in water overnight, changing water several times to reduce saltiness.
- 2Boil the soaked codfish in fresh water until tender, about 15-20 minutes.
- 3Drain and flake the codfish into bite-sized pieces, removing any bones.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Add chopped onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
- 6Stir in diced tomato and scotch bonnet pepper; cook for another 2-3 minutes.
- 7Add the flaked codfish and thyme; mix well and cook for 2-3 minutes.
- 8Gently fold in the ackee, being careful not to mash it; cook until heated through, about 2 minutes.
- 9Season with black pepper, lime juice, and pimento seeds; stir gently to combine.
- 10Garnish with chopped green onions and serve hot.
Ingredient Alternatives
salted codfish
Healthier: fresh fish
Cheaper: canned tuna
Fresh fish provides a lower sodium option, while canned tuna is more affordable.
ackee
Healthier: cooked pumpkin
Cheaper: cooked sweet potato
Cooked pumpkin mimics the texture and adds nutrition, while sweet potato is budget-friendly.
Techniques
Equipment
Also Known As
Originating from Jamaica, Ackee & Saltfish is the national dish, showcasing the island's unique flavors and ingredients. Traditionally enjoyed for breakfast, it reflects the influence of West African cuisine, particularly the use of ackee, which was brought to the Caribbean in the 18th century. Today, this dish is celebrated globally, often found in Caribbean restaurants and homes, symbolizing the rich cultural heritage of Jamaica.
Ingredients
- ●ackee
- ●saltfish
- ●onion
- ●tomato
- ●bell pepper
- ●garlic
- ●thyme
- ●black pepper
- ●scotch bonnet pepper
- ●olive oil
- ●lime juice
- ●green onions
- ●pimento seeds
- ●bay leaves
Instructions
- 1Soak saltfish in water overnight to reduce saltiness.
- 2Drain and rinse the saltfish, then boil in fresh water for 10-15 minutes until tender.
- 3Remove the saltfish from the pot and flake into large pieces, discarding any bones.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Sauté chopped onion, garlic, and bell pepper for 3-4 minutes until softened.
- 6Add diced tomato and scotch bonnet pepper, cooking for another 2 minutes.
- 7Stir in the flaked saltfish and cook for 2-3 minutes to combine flavors.
- 8Gently fold in the ackee and cook for 5 minutes until heated through.
- 9Season with thyme, black pepper, and lime juice to taste.
- 10Garnish with chopped green onions and serve hot.
Ingredient Alternatives
saltfish
Healthier: fresh fish
Cheaper: canned fish
Fresh fish can be lower in sodium and more affordable than traditional saltfish.
ackee
Healthier: butternut squash
Cheaper: pumpkin
These alternatives mimic the texture but are more widely available.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole fish (such as branzino or snapper)
- ●4 cups water
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup extra virgin olive oil
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the minced garlic and sauté until fragrant, about 1 minute.
- 3Pour in the water and bring to a gentle simmer.
- 4Add the cherry tomatoes, red pepper flakes, salt, and black pepper to the pot.
- 5Carefully place the whole fish into the pot, ensuring they are submerged in the liquid.
- 6Cover the pot and let the fish cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7Once cooked, remove the fish from the pot and place on a serving platter.
- 8Strain the broth to remove the solids and return the liquid to the pot.
- 9Bring the broth back to a simmer and stir in the chopped parsley.
- 10Pour the broth over the fish and serve immediately.
Equipment
Originating from the Veneto region, Baccalà alla Vicentina is a traditional dish that showcases the use of salted cod, a staple in Italian cuisine. This dish reflects the resourcefulness of local cooks who transformed preserved fish into a hearty meal. It is often served during festive occasions and family gatherings, celebrating the rich culinary heritage of the region. Today, variations exist across Italy, with many adapting the recipe to include local ingredients or personal touches.
Ingredients
- ●baccalà
- ●onions
- ●olive oil
- ●milk
- ●potatoes
- ●bay leaves
- ●parsley
- ●black pepper
- ●salt
- ●garlic
- ●white wine
- ●flour
- ●lemon
- ●capers
- ●tomatoes
Instructions
- 1Soak the baccalà in water for 24-48 hours, changing the water frequently.
- 2Drain the baccalà and pat it dry with a towel.
- 3Slice the onions thinly and sauté them in olive oil over medium heat until translucent, about 5-7 minutes.
- 4Add minced garlic and cook for an additional minute until fragrant.
- 5Sprinkle flour over the onions and stir to combine, cooking for 2 minutes.
- 6Pour in the white wine and cook until reduced by half, about 3-4 minutes.
- 7Add the soaked baccalà, bay leaves, and enough milk to cover the fish.
- 8Bring to a simmer and cook gently for 30-40 minutes, until the fish is tender.
- 9Meanwhile, peel and slice the potatoes into rounds.
- 10Layer the potatoes in a baking dish, drizzle with olive oil, and season with salt and pepper.
- 11After 30 minutes, add the baccalà mixture over the potatoes.
- 12Cover the dish with foil and bake in a preheated oven at 350°F for 20-25 minutes.
- 13Remove the foil and bake for an additional 10 minutes until golden on top.
- 14Garnish with chopped parsley, capers, and a squeeze of lemon before serving.
Ingredient Alternatives
baccalà
Healthier: fresh cod
Cheaper: pollock
Fresh cod is lower in sodium and more accessible.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
white wine
Healthier: non-alcoholic wine
Cheaper: white grape juice
White grape juice provides sweetness without alcohol.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Yams are often cheaper and provide similar texture.
Techniques
Equipment
Also Known As
Bacalhau à Brás hails from Portugal, where cod is a staple ingredient deeply embedded in culinary traditions. Named after a tavern owner in Lisbon, this dish showcases the versatility of cod, often referred to as 'the faithful friend' of Portuguese cuisine. Today, it enjoys popularity not only in Portugal but also in Portuguese communities worldwide, with variations emerging that reflect local tastes and ingredients.
Ingredients
- ●salted cod
- ●potatoes
- ●onions
- ●eggs
- ●black olives
- ●parsley
- ●olive oil
- ●garlic
Instructions
- 1Soak salted cod in water overnight, changing the water several times.
- 2Drain cod and boil in fresh water for 10-15 minutes until tender.
- 3Flake the cod into small pieces, removing any bones and skin.
- 4Peel and julienne potatoes, then fry in olive oil until golden and crispy.
- 5In a separate pan, heat olive oil and sauté onions and garlic until translucent.
- 6Add the flaked cod to the onion mixture and stir to combine.
- 7In a bowl, whisk eggs and season with salt and pepper.
- 8Pour the eggs over the cod mixture and gently stir until eggs are just set, about 2-3 minutes.
- 9Fold in the fried potatoes and mix well.
- 10Garnish with black olives and chopped parsley before serving.
Ingredient Alternatives
salted cod
Healthier: fresh cod
Cheaper: canned tuna
Fresh cod is lower in sodium, while canned tuna is more affordable.
potatoes
Healthier: sweet potatoes
Cheaper: frozen fries
Sweet potatoes add nutrients, while frozen fries save prep time.
black olives
Healthier: green olives
Cheaper: no olives
Green olives are lower in calories, while omitting olives simplifies the dish.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers health benefits, while vegetable oil is budget-friendly.
Techniques
Equipment
Also Known As
Ceviche is a traditional Peruvian dish that showcases the country's rich marine resources. It is often served as an appetizer and is popular in coastal regions. The dish is celebrated for its fresh flavors and is a staple in Peruvian cuisine, often enjoyed during festive occasions and gatherings. Ceviche's preparation involves marinating raw fish in citrus juices, which 'cooks' the fish through acidity, making it a refreshing choice in warm climates.
Ingredients
- ●fresh fish
- ●lime juice
- ●onion
- ●cilantro
- ●chili peppers
- ●salt
- ●pepper
Instructions
- 1Cut the fresh fish into small cubes.
- 2Marinate the fish in lime juice for about 15 minutes.
- 3Add thinly sliced onion and chopped cilantro to the fish.
- 4Incorporate diced chili peppers for heat.
- 5Season with salt and pepper to taste.
- 6Serve chilled, garnished with additional cilantro.
Ingredient Alternatives
fresh fish
Healthier: sustainable seafood
Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
Cheaper: lemon juice
Lemon juice is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Aseed is a traditional dish from Yemen, often enjoyed during special occasions and family gatherings. It reflects the rich culinary heritage of the region, showcasing the use of spices and simple ingredients to create a hearty meal. Today, Aseed is cherished not only in Yemen but also among Yemeni communities worldwide, serving as a comforting reminder of home.
Ingredients
- ●wheat flour
- ●water
- ●salt
- ●ghee
- ●chicken
- ●onion
- ●garlic
- ●cumin
- ●coriander
- ●black pepper
- ●cardamom
- ●bay leaves
- ●chickpeas
- ●vegetable broth
- ●lemon juice
- ●fresh coriander
Instructions
- 1Mix wheat flour and salt in a bowl.
- 2Gradually add water, kneading until a smooth dough forms.
- 3Cover the dough and let it rest for 30 minutes.
- 4In a pot, heat ghee over medium heat and sauté chopped onion until translucent.
- 5Add minced garlic and spices; cook until fragrant, about 1-2 minutes.
- 6Add chicken pieces and brown on all sides.
- 7Pour in vegetable broth and bring to a simmer.
- 8Add chickpeas and bay leaves; cover and cook until chicken is tender, about 30 minutes.
- 9Roll out the rested dough into thin sheets.
- 10Steam the dough sheets until cooked through, about 10 minutes.
- 11Remove the dough from the steamer and let cool slightly.
- 12Cut the dough into pieces and serve with the chicken and chickpea mixture.
- 13Drizzle with lemon juice and garnish with fresh coriander.
Fish n Chips originated in the United Kingdom in the 19th century, becoming a staple of British cuisine. Traditionally enjoyed as a takeaway meal, it reflects the working-class roots of the era, providing a hearty and satisfying dish. Today, it has gained global popularity, with variations found in many countries, often served with unique sauces and sides.
Ingredients
- ●fresh white fish
- ●potatoes
- ●all-purpose flour
- ●baking powder
- ●beer
- ●salt
- ●black pepper
- ●tartar sauce
- ●lemon wedges
- ●vinegar
- ●parsley
- ●oil for frying
Instructions
- 1Peel and cut potatoes into thick strips.
- 2Rinse the potato strips in cold water to remove excess starch.
- 3Soak the potatoes in cold water for at least 30 minutes.
- 4Heat oil in a deep fryer or large pot to 350°F (175°C).
- 5Drain and pat the potatoes dry with a towel.
- 6Fry the potatoes in batches until golden brown, about 5-6 minutes.
- 7Remove the fries and drain on paper towels.
- 8In a bowl, mix flour, baking powder, salt, and pepper.
- 9Whisk in beer until smooth to create the batter.
- 10Dip the fish fillets into the batter, coating evenly.
- 11Carefully lower the battered fish into the hot oil.
- 12Fry the fish until golden brown and cooked through, about 4-5 minutes per side.
- 13Remove the fish and drain on paper towels.
- 14Serve the fish and chips hot with tartar sauce, lemon wedges, and vinegar.
Ingredient Alternatives
fresh white fish
Healthier: grilled fish
Cheaper: frozen fish fillets
Grilled fish reduces calories and frozen options are more accessible.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour adds fiber while cornstarch is more economical.
beer
Healthier: sparkling water
Cheaper: non-alcoholic beer
Sparkling water provides a lighter batter without alcohol.
tartar sauce
Healthier: yogurt-based sauce
Cheaper: mayonnaise
Yogurt sauce is lower in calories while mayonnaise is budget-friendly.
Techniques
Equipment
Also Known As
Kedgeree has its roots in British colonial India, where it was adapted from a traditional Indian dish called 'khichri' made with rice and lentils. The British version incorporates smoked fish, often haddock, and is a beloved breakfast or brunch dish. Today, it has transcended its colonial origins and is enjoyed in various forms around the world, often featuring different types of fish and spices.
Ingredients
- ●smoked haddock
- ●basmati rice
- ●onions
- ●hard-boiled eggs
- ●butter
- ●parsley
- ●curry powder
- ●lemon juice
- ●salt
- ●black pepper
- ●milk
- ●green peas
- ●cayenne pepper
Instructions
- 1Poach the smoked haddock in milk until cooked through, about 10 minutes.
- 2Remove the haddock and flake into large pieces, discarding the skin.
- 3In a pot, cook basmati rice in salted water until tender, about 12-15 minutes.
- 4Drain the rice and set aside, keeping it warm.
- 5In a large skillet, melt butter over medium heat and sauté chopped onions until translucent, about 5 minutes.
- 6Add curry powder and cayenne pepper, stirring for 1 minute until fragrant.
- 7Combine the cooked rice with the onion mixture, stirring well to coat.
- 8Fold in the flaked haddock and green peas, cooking for an additional 3-4 minutes.
- 9Add lemon juice, salt, and black pepper to taste, mixing thoroughly.
- 10Serve topped with quartered hard-boiled eggs and chopped parsley.
Ingredient Alternatives
smoked haddock
Healthier: poached salmon
Cheaper: canned tuna
Canned tuna is more affordable and still provides protein.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds a distinct flavor.
basmati rice
Healthier: quinoa
Cheaper: white rice
Quinoa is a healthier grain option with more protein.
hard-boiled eggs
Healthier: tofu
Cheaper: scrambled eggs
Tofu offers a plant-based alternative, while scrambled eggs are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●500g fish (preferably Rohu or any white fish)
- ●2 cups water
- ●2 medium potatoes, cubed
- ●1 medium tomato, chopped
- ●1 medium onion, sliced
- ●2 green chilies, slit
- ●1 tsp ginger paste
- ●1 tsp garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin seeds
- ●2 tbsp mustard oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat mustard oil in a pan until it smokes slightly.
- 2Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until golden brown.
- 4Stir in ginger and garlic paste, and cook for 2 minutes.
- 5Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften.
- 6Add cubed potatoes and mix well. Cook for 5 minutes, stirring occasionally.
- 7Pour in water and bring to a boil. Reduce heat and let it simmer until potatoes are tender.
- 8Gently add the fish pieces and green chilies. Cook for another 10 minutes until the fish is cooked through.
- 9Garnish with fresh coriander leaves before serving.
Equipment
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