A colleague of mine recently went fishing and was kind enough to share some fresh rainbow trout with me. While fish curries came to mind immediately, I decided to try the same tecniques designed to make tougher meat tender on the trout. This time the length of slow cooking was shortened to compensate for the meat type. End results showed that a fish biryani can also be quite tasty and much different from the lamb version despite the same spice blend. I have to recommend this for the zesty flavor that can only come from fresh fish.
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