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