Kerala Holistic, natural, nutritious cuisine |
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Welcome to a culinary expedition in Kerala, God's Own Country where a cuisine as distinctive as its cultural life and religious tradition a cuisine influenced by the long coastline and flavored by the all-pervasive coconut. A cuisine enriched with exotic tropical fruits, vegetables, cereals, seafood and herbs. Garnished with the distinctive aroma of pepper, cardamom, chillies, and cloves-spices that brought explores like Marco Polo and Vas co da Gama from across the seas a holistic, natural, nutritious cuisine that follows the tenets of Ayurveda. In short, a cuisine that's simply divine! |
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| Enhancing Tastes |
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In kerala, the utensil in which the food is cooked is important in determining the taste and nutrition of the dish. Terracotta, bamboo, brass, bronze, copper or even leaves are used in cooking |
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Columnist Sapna Anu B George
Sapna George, born into an aristocratic family in the District of Kottayam-Kerala- State in India has from her school days exercised the use of the most powerful instrument the pen to conceptualize and evolve thought provoking and life transforming poems and articles.
email: sapnaanubgeorge@gmail.com
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Reciepe of this week Karemeen Pollichathu (Fried Pearl Fish) |
| Ingredients |
1.Karemeen 1 kg ( 4 to 5 no)
2.black pepper 10(crushed, not powdered)
3.button onions 5
4.whole red chilies 10
5.ginger ½ inch long
6.garlic 1
7.termercic powder ½ tsp
8.red chilly powder 1 tbsp
9.salt to taste
10.curry patha 2 strips
11. coconut oil 1 cup
12.aluminium foil a roll
For the gravy
1. button onions 1 cup
2. red chilly powder 1tsp
3.salt to taste
4.curry patha 2 stem |
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| Preparation |
How to prepare the Pearl fish
Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact. Rub the fish on rough surface( on a cutting board) with salt, and clean inside out. wash with clean water and soak them in curd/lemon juice, to get rid of the any bad smell of the fish. After half an hour take the fish out of the curd/lemon juice and wash in clean water. Make slits through the fish diagonally.
How to prepare Masala
Grind coarsely all the ingredients from 2 to 6, add the red chilly powder, turmeric and salt and little water to make the masala to a paste form. Rub it all over the fish inside out. Lastly keep the carry patha’s pasted to the fish too. keep inside the fridge covered for about half an hour for the masala to soak into the fish. Take out and fry in coconut oil both side until it turn dark brown. Serve hot in plangton leaf.
To make the gravy
In the same pan, which fried the fish, take the excess oil and let the remaining masala dust and oil, heat up. Fry half-cup button onions, with curry patha. The onions s turn light brown, pour the gravy over the fish, which is served in a plantain leaf. |
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