"GOD'S OWN COUNTRY" KERALA'S BEST FOOD RECIPIES TOP 10

Prepare yourself for a culinary journey that canvases everything
from exquisite seafood to ignored vegetables,
from coconut milk to crispy curry leaves,
from spluttering mustard seeds to soft and spongy appams.
Prepare yourself for a scrumptious ride to 'God's own country'.

The food of Kerala is one that needs no introduction: It's simple, zesty,
flavourful and offers an intelligent combination of potent spices. Unlike
the cuisine of its neighbouring states, the food of Kerala
prides itself on being predominantly non-vegetarian.
You've got chicken, mutton, pork, beef
and a thrilling range of seafood - mussels, crab, tiger prawns, king prawns,
tiny prawns, oysters, sardines, mackerel, tuna and gorgeous red lobsters.

Mallu food isn't just about the recipes; it reflects a meeting of cultures.
Kerala hindus have a largely vegetarian menu and use coconuts that grow along the coast.
Syrian Christians eat more fish and meat, and the Muslims make delicious breads and sizzling biryani.
But some techniques and habits remain common through the state;
vegetables are cooked with mild spices and steamed in their own juices or cooked in yogurt coconut milk.
Rice is the staple food and red rice is commonly eaten.
Coconut oil is preferred for cooking and is what gives Malayali cuisine a distinct taste.
(Why people eat with their hands in Kerala)

Kerala is also known as the 'land of spices' and has attracted traders and travelers for centuries.
Its mountainous terrain has the perfect climate to support
the cultivation of pepper, nutmeg, cardamom,cinnamon, cloves and turmeric.
It's probably why they're prominently used in Mallu cooking.
Coconut is an indispensable hero of the Kerala cuisine.
It's used in everything - from hot curries to soothing desserts.
Besides enhancing the taste of the dish,
it blends and tones down the potency of the spices.
Unripe mango is also used in some fish and vegetable preparations.
So is lime juice and vinegar.
The pulp extraction of tamarind (in the form of pulp) is also used very
often to give the food a unique sour taste. (10 things you must eat in Kerala)

#1

Chemeen Pollichathu (Pan seared prawns).

This will get you drooling over your keyboard.
Prawns are marinated in beautiful spices and lime juice, and cooked in
coconut milk till the they've soaked in all the piquant masala they possibly can.
#2
Fish Mappas (Fish curry).

Recipe by Chef Laiju Jameson, Taj Kumarakom, Kerala
An elegant fish curry cooked in coconut milk that makes the perfect partner for a plate of steamy appams.

#3
Meen Murringakka curry.

This killer fish curry comes from the house of Taj in Kerala.
Sardines are cooked with pulp-y tamarind,
coconut and drumsticks and then tempered with onions and red chillies.

#4
Cheera Thoran (Green Spinach).

Kerala style stir-fry is a beautiful way to cook fresh vegetables.
It can be served a side dish with some kind of curry or grilled meat of your choice.
It's got clean, simple flavours that work well with rice, appams, dosa and malabar paratha.

#5
Kozhikode Biriyani.

Don't mistake this for just another biryani recipe.
It's crossed generations and is made all along the Malabar area in Kerala

• from Kozhikode, Malappuram, Thalassery to Kasargod.
  What you need for this stellar dish is a huge amount of spices, a small amount of chilli and one perfectly boiled egg.

#6
Kerala Fish Curry.

This features high on every Mallu restaurant's menu and lunch table.
All you need to do is pick a fleshy white fish and smear it with onion, tomatoes, garlic,
green chillies and coconut paste - Fry, temper and serve!

#7
Pomfret Moilee.

The recipes is simple, easy and sensational. A fleshy pomfret,
some mustard seeds, curry leaves, tomatoes and turmeric
and you've got yourself a cracker of a dish.

#8
Chicken Stew With Appams.

Appam is a revolutionary food. It's got a soft and thick center,
a paper thin outside and can be paired with almost anything.
Chicken stew on the other hand is also a regular Mallu delicacy.
Chunks of chicken or meat are bathed in a beautifully spiced and dreamy
coconut gravy and served steaming hot.

#9
Erissery.

This dish is enjoyed as a side dish throughout Kerala in weddings and festivals.
It's two star ingredients are pumpkins and coconut.

#10
Karimeen Pollichath.

Kerala Meen Pollichathu / Fried Fish in Banana Leaf Wrap is traditionally known as Karimeen Pollichathu as this recipe is traditionally made with Karimeen (Pearl spot fish). Here I’m gonna make it with Pomfret fish (though you can make it with any kind of fish). Kerala Meen Pollichathu / Fried Fish in Banana Leaf Wrap is wrapped in a banana leaf and cooked with spicy masala sauce.

Whether using Pearl Spot, Pomfret, Red Snapper, or Mackerel (whichever is freshest and available at the fishmonger), you can ask the fishmonger to do all the squeamish work like gutting, cleaning, and fin removal. Once this part is complete, the rest comes together in no time at all to make the yummy Kerala Meen Pollichathu / Fried Fish in Banana Leaf Wrap.

To make this Kerala Meen Pollichathu / Fried Fish in Banana Leaf Wrap, place the fish in a wilted Banana leaf, bedded on masala, and then wrap the entire thing in a banana leaf and tie it with banana leaf string, butcher twine, or insert a toothpick to hold it together. The distinct smells of the fish and masala will have your mouth watering 🙂

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