Vazhuthananga Udachathu is a delicacy from Kerala where brinjal (eggplant/aubergine) is roasted on a gas stove, the smoky flesh combined with roasted dry chillies, finely chopped shallots, tamarind, and salt, and held together by coconut oil.
Course: side dish
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.
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.
Crispy on the outside and juicy in the inside – These freshly fried Indian chicken wings are hot and succulent with a well-balanced amount of spiciness.
This masala egg fry elevates boiled eggs to a different level. It is a wonderful combination of black peppercorns, red chillies, and coriander seeds with a hint of cumin.
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!
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!
Succulent pieces of chicken marinated in a yoghurt base and cooked in an onion-tomato paste with select whole spices and butter. This easy butter chicken recipe is a crowd-pleaser.
This Kerala duck pepper roast is the only recipe you will need for a laid-back weekend cooking. Small pieces of duck meat slow-cooked until they are coated with a reduced spice base with a kick of black pepper. Mouthwatering, isn’t it?
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.