So, for the keen cooks out there, here are a few recipes from our cooking session last night.
Allepy fish curry
Heat 2tblsp of coconut oil til smoking. Add half TSP fenegreek, half TSP mustard seeds and wait until they pop!
Then add 3 tblsp chopped shallots, 1.5tsp chopped ginger, 2 chopped hot green chillies, 2 tblsp curry leaves, fry for 3 mins on medium heat.
Add half TSP tumeric powder, 1.5 tblsp cashew but paste, fry for around 10 mins on medium heat until it is paste. Add coconut milk, about 300 ml, and one unripened sliced mango and half tsp salt, and 100 ml water. Simmer til mango is soft, around 10mins. Finish with 100 ml coconut cream and leave to cogitate. Serve.
Prawn tenga curry
In a cold pan put 2 tblsp chopped shallots, 2tblsp of drumstick – a vegetable only found in Kerala, substitute with a sour mango or other vegetable, 1 chopped green chilli, salt to taste, 1tsp curry leaves, 1tsp curry leaves, 400ml water, cover and simmer for 10 mins.
Add 10 large prawns and 4 chopped tomatoes, simmer for another 10mins.
In a bowl add 1tsp tumeric, 1tsp chill to 400 ml coconut paste (blended coconut and water). Add to the prawns and cook for 5mins, sprinkle on some coconut oil, cover and leave to cogitate before serving.
Paneer butter masala
Heat 2 tblsp butter, add pinch cumin seeds, big pinch of methi leaves, 4 tblsp chopped shallots, 1tblsp chopped chili,1 tblsp chopped cashew nuts, 1 tblsp golden raisins, 1 TSP ginger (40%) and garlic (60%) paste. Fry on medium heat for at least 10mins, scraping the pan to ensure it doesn’t stick. Add 6 tblsp chopped tomatoes, 1 TSP salt, half TSP sugar, fry for another 10 mins, stirring. Add half TSP tumeric, 1 TSP chilli and fry out. Add 100 ml cashew nut paste, TSP ground fennel seed, half TSP garam masala (made up of cinnamon, cardamom and cloves) and 200 ml water, simmer for 5 mins. Turn off heat, add block of paneer, cover and leave. Serve sprinkled with fresh coriander.