Pomfret is the most common fish in a Keralan Fish Fry. Pomfret flesh is white and delicate in both texture and flavour, making it an ideal complement to a tasty masala. Here we share Anna Zacharria of Green Palm Homestay’s recipe. This Fish Fry Masala may be multiplied many fold and then kept in the …
This light salad livens a plate of curry and rice you serve it with. Adding a few other vegetables also creates a versatile dinner side dish.
These potatoes are both fried and steamed. The result is complete absorption of the flavours of the shallots and the spice masala. Anna always serves these along side her famous Duck Curry recipe but they are great with any curry.
I first tasted this Duck Curry in 2014 and dreamed of learning how to make it. It’s got a depth of flavour that comes from deeply caramelized onions, fresh local duck and the lusciousness of coconut cream pulling all these signature flavours of the region together. We are deeply grateful to Anna for sharing her …
The first time I visited Alleppey in the Backwaters of Kerala, it was to enjoy a houseboat cruise and to take a walk with an elder in the tiny village of Chennamkary. I wanted to learn about the way of life there. It was 2012. Houseboating I spent 24 hours cruising the lakes and channels …
On a small island called Chennamkary deep in the Alleppey District of Kerala, Anna Zacharria, standing about five feet tall, quietly chops at her kitchen counter. Rays of sun fall through the partially shaded window. They highlight white streaks through her long black hair which is pulled back in a loose plait. A few loose …
This hearty bowl is grainfree and served warm for breakfast. It’s a completely nourishing way to start the day and each time we visited the cheery Pumpkin Tales cafe, Karen had to have it.
This light and lively soup is a reflection of Chennai as a cosmopolitan city with culinary influences as varied as the cultures that make up it’s bulging populace. With its finish of coconut milk, and the Indian people’s love of pumpkins, it fits in perfectly as South Indian cuisine. Use cream instead of the coconut …
Chennai had always served as a jumping off point for us. We’d usually land in the wee hours of the morning from an overseas flight and bolt straight south to Mamallapuram like a child to the loving comfort of it’s mother’s arms. We never spent anytime in Chennai because, like children perhaps, we found it …