The recipe for fodera is simple.

Make the dough and put it in the freezer until it thaws.

When it’s cool enough to handle, it’s ready to cook.

(Courtesy of Melba Fodeda) Fodada, or foderia, is a type of sea bass found off the coast of Portugal.

You can get it in Portuguese, French, Italian and Spanish.

It is typically used in Portuguese-style dishes, but there are a number of variations, including a fodeca made with dried fruit and fresh herbs, as well as fodaras made with raw fish, like anchovies.

Foderas are sometimes served raw or cooked in a pan or soup, but it’s also popular with more traditional recipes.

FODERAS WITH CURRY The recipe below is adapted from the Portuguese recipe and is a very good starting point.

To make it, heat a large saucepan over medium heat.

Add the flour, salt, cinnamon and sugar.

Cook, stirring, until the sugar dissolves.

Add a tablespoon of oil and cook, stirring constantly, for a minute or two.

Turn off the heat and add the flour mixture.

Stir for a few seconds and add in the milk.

Let the mixture thicken and then add in all the spices.

Cook for about 15 minutes.

This will create a fudera sauce that has a rich taste.

Add more milk and milk if needed.

This sauce can be served with butter or olive oil, or you can omit the butter.

Serve this foderales in the traditional way, in a shallow dish.


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