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Naan Pot Pie Curry

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Naan Pot Pie Curry
Anime | Manga
Naan Pot Pie Curry (anime)
Other Name Fish Head Curry with Special Roti Nam
Information
Chef Akira Hayama
Primary Ingredients Curry
Fish
Cuisine Type Various
Dish Type Curry Dish
Menu Category Main Course
Media Appearances
Manga Debut Chapter 58
Anime Debut Episode 23


Naan Pot Pie Curry is a dish made by Akira Hayama during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.

DescriptionEdit

Made exclusively by Hayama, this spicy dish will blow your mind away before you even taste it! Covering with Roti Naan, this dish is made with naturally cultivated Holy Basil, a sacred spice that can only be found in the South Asian region. With the combination of yogurt, basil and rare spices that are never found in Japan, this dish will make you feel the sensational taste of the spice.

RecipeEdit

Curry Fish Head

  • Hayama's Mix Spice
  • Sea Bass Head
  • Yogurt
  • Holy Basil
  • Coconut Milk

Special Roti Naan

  • Special spices

Real FactsEdit

In Malaysia and Singapore, fish head curry (also known as Curry Fish Head by the Malaysians and Singaporeans), is a dish where the head of an Ikan Merah (red snapper, literally "Red fish"), is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and lady-fingers and usually served with either rice or bread, practically the Roti (bread in Malay). Rooted from Chinese and Indian who migrated to Malaysia & Singapore, it is popular to the locals and tourist and it is usually found in hawker centers. This modern dish origin began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a specialty. Today, restaurants of not only Indian, but also towards Malay, Chinese and Peranakan association, serve variations of this dish.

Fish head curry or Muri Ghanto is an essential Bengali food item. Made with rice and fish head. The fish used generally is Rohu. It is a festive item in Bengali menu used in many occasion like Bhai Phota, Aiburo Bhaat and Saadh. The dish is prepared so that the rice is not completely cooked through, giving it a grany texture. This can easily be called paella of Bengal. In Mithila, Odisha and Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish head curry is made with moog or ung beans but other vegetables can also be used. The gravy is very thick and very spicy and the Rui fish (Rohita) is most popular for this.[1]

Meanwhile, the Pot Pie is one of renowned French Delicacy method.[2]

ReferencesEdit

  1. Wikipedia's article about Fish Head Curry
  2. Wikipedia's article about Pot Pie

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