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God’s Own Cuisine
Aquamarine backwaters, virgin landscapes, majestic coconut palms and lunch on a plantain leaf: can Paradise be any different? Star chef Jacob brings a slice of gastronomic Heaven from the kitchens of Kerala straight into your homes

A light and tasty fish preparation


500 gm fish
1 tsp ginger paste
2 medium onions (finely chopped)
1 tbsp oil
2 cups coconut milk
2 tsp lemon juice

1 tsp garlic paste
1 tsp turmeric powder
1 sprig curry leaves
4 green chillies (split into two)
1/2 tsp mustard seeds
salt to taste
• Clean, wash and cut fish into medium sized pieces.

• Marinate the fish pieces in a little salt and lime juice and keep aside for 15 minutes.

• Heat up some oil in a kadai, throw in the mustard seeds and as they crackle, add the curry leaves and sauté for a few seconds. Add the onions and stir until light brown.

• Next put in the ginger and garlic pastes, slit green chillies, turmeric powder and fish pieces.

• Stir on high flame for half a minute.

• Now, pour the coconut milk and add salt and stir for a few minutes.

• Cover and allow it to cook for about 10 minutes on low flame.
Seafood at its best

Prawns or Lobster - 500gm
Oil – 4tbsp
Mustard - 1tsp
Onion chopped – 1 cup
Garlic chopped - 1tsp

Ginger - 1/2 tsp
Water - 1 1/2 cup
Cocum- 2
Salt - to taste
Green Chillies - 2
Curry leaves - 1 sprig
To be ground :
Coriander seeds roasted and powdered – 2tbsp
Red chilli roasted and powdered - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - a small pinch
Garlic pods - 2
Fenugreek seeds - a small pinch
• Grind the ingredients finely.

• Heat oil in a frying pan and season mustard.

• Sauté in onion, garlic, ginger, ground masala and boil adding water, tamarind and salt.

• Add green chillies, curry leaves and prawns and mix well.

• Cook till done. Serve hot.
Scrumptious poultry dish from the capital of Kerala

Chicken Pieces-20 (small)
Salt -to taste
Turmeric powder-1 tsp
Ginger -garlic paste -2tsp
Kashmiri chilly powder-3tsp
Coriander powder -1tsp

Tamarind water -2tsp
Beaten egg-1
Coconut oil- For frying

Mix all the ingredients except oil. Marinate the chicken pieces for a minimum of half an hour. Heat the oil in a pan and fry the chicken. Fry till the chicken is cooked and soft. Then remove from the oil and drain. Serve hot.

Must have mango delight

Ripe mango - 3
Green chillies(slit) - 6
Ginger - 1 big piece (chopped)
Turmeric powder - 1 tsp
Salt – To taste
Yoghurt - 1 cup
Coconut - ½

Cumin- 1 tsp
Veg oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek- 1 tsp
Small onions – 4 (finely chopped)
Garlic pods -4 (finely chopped)
Dry red chillies 5
Curry leaves - A few

1) Cook mango with green chilli, ginger, salt and turmeric powder.

: - Do not overcook.

2) Make a paste with coconut, cumin and mix with yoghurt in a bowl.

3) Pour it into the cooked mango, stir under low flame for 2 minutes. Switch off the flame.

4) Heat the oil in a kadai

5) Splutter mustard seeds and add fenugreek, sautéing until brown.

6) Add chopped small onion, garlic, broken red chillies and curry leaves.

7) Sauté until the onion gets its well-known colour and aroma.

8) Pour this over the mango.

- You may need to adjust salt according to the sourness of mango and yoghurt.

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