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.
Ingredient: dry kashmiri chillies
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.
This Laal Maas recipe is my easy rendition of a classic meat delicacy – the traditional Rajasthani Laal Maas with succulent mutton pieces falling off the bones! Laal maas is a mutton curry spiced with dry chillies and cooked in a yogurt base.
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.
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.