Spicy prawn soup in November is like winter haiku in a bowl. Just a few ingredients celebrating the season creating deep, warming harmony on your palate. The heat hums in this spicy prawn soup, never jarring, just right. I started the season of soups with one that’s not too hearty and heavy, yet it’s filling enough to be a meal by itself. Surf and turf This soup is spiced with…
I must begin by confessing that my Konkani chicken curry is not based on some age-old recipe created by grannies, and that it may induce some lip curling among experts of Konkani cooking. And for that I apologise. This recipe is inspired by the Konkani style of dry chicken curries which have earned them legions of fans (myself included) who swear by their bright, bold and beautiful flavours. The western…
Chicken ularthiyathu (pronounced oo-lar-thi-ya-da) is a semi dry, spicy chicken dish from Kerala. Syrian Christian kitchens all over the state take great pride in their fish and meat dishes. The ularthiyathu style of cooking – slow frying or roasting of meats, that renders them tender while giving them a nice brown char. Beef ularthiyathu is famously cooked for every Christmas feast. No festive table is considered complete without this beloved…
You can tell, blindfolded, when Kerala prawn masala is on the menu. First, you smell the curry leaves, then the pepper or maybe the cinnamon, cloves or fennel seed and don’t forget the prawns. …