The take it easy chef
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.
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.
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.
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 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.
This jackfruit seeds curry is made by cooking jackfruit seeds with raw mango pieces and dried prawns, with turmeric powder, chilli powder, and curry leaves. This flavourful curry is finished off with ground coconut and a garnish of fried shallots.
This pressure cooker mutton biryani is an easy-to-cook version of the famed Malabar mutton biryani. Jeerakasala rice cooked with whole spices, soaking up the flavours of juicy mutton simmered with onions, spices, mint and coriander leaves – it is a union that you cannot refuse!
This Egg Curry Kerala Style is packed with flavours – it has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies.
