Mambazha Pulissery, made with ripe mangoes, coconut, yoghurt, green chillies, and spices, is a summertime curry from Kerala. This mild curry, deliciously sweet from the mangoes and lightly tangy from the yoghurt, is paired with rice for a perfect summer day lunch.
Course: main course
Tear a piece of parotta soaked in the chicken salna and put it in your mouth. The slightly watery gravy of salna will slowly trickle into the flaky parotta. When they meet, there is magic!
Thinly sliced onions sauteed with cumin and fennel seeds followed by chilli, garlic, and ginger for the flavourful curry base. And all the magic happens when we cook chicken with this curry base in a pressure cooker.
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.
Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
Small pieces of chicken slow-cooked in a blend of chilli powder, coriander powder, and a freshly-ground red chilli paste – that is chicken perattu for you.
Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, this keema paratha is a joy to cook, share, and eat!
Full-flavoured chicken livers cooked by simmering in a curry base of onions, tomatoes, and a combination of popular Indian spices. This liver masala curry is an experience you should try!
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!
Chicken Chinthamani is a delicious, roasted-style chicken preparation that you’ll love cooking and sharing. Bite-sized pieces of fried chicken cooked with crushed chilli flakes, curry leaves, and a dash of vinegar. It is incredibly simple, yet amazingly delicious chicken!