#Featured

Kerala, a state in southern India, is known for its delicious cuisine, and one of its most famous dishes is Keralan curry. This spicy and aromatic dish is made with a blend of fragrant spices and coconut milk, and can be made with a variety of proteins, including chicken, fish, and vegetables. Here’s a step-by-step guide for making your own Keralan curry at home.

Ingredients

• 1 lb chicken, fish, or vegetables (cut into bite-sized pieces)
• 1 onion, chopped
• 1 tomato, chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped (or to taste)
• 1 cup coconut milk
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

For the spice blend:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 tsp turmeric powder

Instructions

1. In a dry pan, lightly toast the coriander, cumin, fennel, black pepper, and mustard seeds until fragrant, about 1-2 minutes.
2. Using a spice grinder or mortar and pestle, grind the toasted spices to a fine powder.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
4. Add the chopped onion, garlic, ginger, and green chilies, and sauté for 3-4 minutes, or until the onion is soft and translucent.
5. Add the chopped tomato and cook for another 2-3 minutes, or until the tomato is soft.
6. Add the spice blend and turmeric powder to the pot, and stir to combine.
7. Add the protein or vegetables to the pot, and stir to coat with the spice mixture.
8. Add enough water to cover the protein or vegetables, and bring to a simmer.
9. Cover the pot and simmer for 10-15 minutes, or until the protein or vegetables are cooked through.
10. Add the coconut milk to the pot and stir to combine.
11. Taste and add salt as needed.
12. Simmer for another 5-10 minutes, or until the curry has thickened to your desired consistency.
13. Garnish with fresh cilantro and serve hot with rice or naan bread.

Tips

• For a milder curry, use fewer green chilies or omit them entirely.
• If you can’t find fresh coconut milk, you can use canned coconut milk, but make sure to shake the can well before opening to mix the cream and water.
• Adjust the amount of water you use based on the thickness of the coconut milk you are using.
• This recipe can be easily adapted to use different proteins or vegetables, such as shrimp, tofu, or potatoes.

Making a Keralan curry may seem intimidating at first, but with the right ingredients and a little bit of practice, you can create a delicious and authentic dish that will transport your taste buds to the flavors of Kerala.

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