A Kitchen Full of Stories: Mappila Kitchen Treasures
Mutton and raw banana curry (Mutton kaya curry)
Kaya comes from the term "thick coconut milk" and is characteristic of this style of curry. The spices are freshly roasted and ground for a lovely flavour, and the coconut milk adds a gentle sweetness to the spice. Mutton was held in high regard in the community as a sign of prosperity and hospitality. It was usually prepared for honoured guests and for family get-togethers. Coconut was used more for balance, to smooth out the heat from the pepper and chillies, and as a counterbalance. The...
Bitter gourd in roasted coconut curry (Mappila-style)
I enjoy bitter flavours, and bitter gourds are among my favourites. Indian cuisine cooks bitter gourds using a variety of methods,...
Mapilla green mango chutney (Manga chutney)
Green mangoes are commonly used in cuisines all over India. They are used as a sour agent, adding tartness to the dish. They are prized...
Prawns in spicy tamarind sauce (Chemeen varattiyathu)
I try to stay healthy, but I do love fried prawns. This recipe hit the spot! Large prawns cooked in a tart, dry curry infused with...
Fish in coriander sauce (Meen kakkathilakiyathu)
Kerala's large coastline, which is a breeding ground for numerous fish populations, allows for unlimited variations in how fish is...
Chicken in roasted coconut gravy (Khozi varatharacha curry)
I was craving a chicken curry in a South Indian style, and this recipe satisfied that hunger. The curry is quite easy to make. The only...