Thalassery style sardine fry involves slow-cooking the fish by frying in a base of grated coconut, rice flour, dry chillies, ginger, and curry leaves.
Bangda Uddamethi is a delicious mackerel curry from the Goan cuisine. The unique combination of flavours rendered by roasted methi seeds, grated coconut, and tamarind will leave you asking for more!
This Kerala prawn curry is a celebration of fresh, in season seafood. It’s tangy from the pot tamarind, creamy from the coconut milk, and mildly hot from the bird’s eye chillies.
Succulent squid rings with a wonderful aroma of spices cooked in ghee and fresh curry leaves. This squid ghee roast in Mangalorean style is a delightful seafood delicacy that you’ll fall in love with!
Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! It’s delightfully crispy on the outside and succulent inside!
This chilli fried prawns is the prawn fry of the good times. Just five ingredients, minimum cooking time, and maximum deliciousness!
This pan-fried masala sea bass is a great balance of flavours. It’s served on a tomato-chilli paste, and garnished with fried shallots and coriander leaves.
Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for – most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
Naadan mulakkita meen curry – This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
Tasty ginger prawns (shrimps) with warm aroma of ginger, mellow richness of silky cream, and mild fieriness from chilies and black pepper, – pure bliss!