The recipes are by Chef Saji P. Alex, Chef De Cuisine.
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