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.
Biriyani Lover, Food Blogger, Food Writer in that order. I write about simple, honest food using local, organic produce. Let us connect - check out the about me page.