You can never take away the love for nadan food from a Malayali. Wherever in the world they may be, Malayalis always crave for some signature dishes from their homeland. Here are three traditional non-vegetarian dishes from ‘Kayal Kadal’ happening at Marriott Hotel, Kochi. The recipes are by Chef Saji P. Alex, Chef De Cuisine.

Karimeen Mappas
Ingredients

Kari Meen (pearl spot)    1800gm
Onion (sliced)     450gm
Ginger (sliced)    50gm
Garlic (chopped)    30gm
Green chilli    60gm
Curry leaves    35gm
Red chilli powder    5gm
Turmeric powder    10gm
Coriander powder    40gm
Fennel powder    30gm
Coconut milk-1st extraction    600ml
Coconut milk -2nd extraction    500ml
Coconut milk -3rd extraction    700ml
Coconut oil    180gm

Preparation
Heat oil in a pan and sauté onion, ginger, garlic, green chilli and curry leaves till they turn brown in colour.
Then add chilli powder, coriander powder, turmeric powder and fennel powder and stir the mixture. Pour a little water and add the fish. Let the gravy boil.
Cook the fish till it is half done and add the second extraction of coconut milk, and bring to boil.
Then pour first coconut milk and check seasoning; temper with mustard and curry leaves.
 
Tempering
Mustard    6gm
Fennel powder    8gm
Fenugreek powder    5gm
Shallots    50gm
Curry leaves    10gm
 
Heat coconut oil in a pan and crack mustard seeds. Add the shallots and fry them till they turn golden brown.
Then add fennel powder, fenugreek powder, green chilli and curry leaves.
Stir a while and pour the tempering into the prepared curry.

Fish fry
Ingredients
Fish                                                       1kg
Ginger                                             10 gms
Garlic                                               10 gms
Green chilli                                 5 numbers
Curry leaves                                 4 sprigs
Fennel                                               10 gms
Tomato                                                     1
Shallots                                            30 gms
Chilli powder                                 15 gms
Turmeric Powder                           2 gms
Salt (To taste)
Lime juice                juice from 5 lemons
Crushed red chilli                         10 gms

Marinade for the fish
Grind ginger, garlic, green chilli, curry leaves and tomato.
Add turmeric powder and chilli powder, and then lime juice to make a smooth paste.

Preparation
Marinate the fish with the masala and keep the fish aside for half an hour.
Heat coconut oil in a kadai and fry the marinated fish gently along with the crushed red chilli, shallots and crushed garlic till it is cooked.

Chicken perattu
Ingredients
Country chicken    2kg
Red chilli powder    50gm
Coriander powder    25gm
Turmeric powder    5gm
Gram masala    30gm
Curry leaf     3 sprigs
Ramba leaf    20gm
Coconut oil    200ml
Salt    To taste

Preparation
Marinate the chicken with the chilli, turmeric and coriander powders and keep it aside for half an hour.
Heat oil in an iron kadai and add the chopped ramba leaves and curry leaves.
Then add 10gm of red chilli powder into the oil and stir. Then add the marinated chicken into the kadai and stir gently.
Cover the kadai and cook the chicken till it is tender.
Finally add garam masala and curry leaves. Serve Hot