Nimmy Paul, Nimmy&Paul, chemeen, shrimp, prawn, stirfry, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Chemeen

Nimmy Paul used small pink prawns for this dish and they were as tender as can be. Kokum – one of the key ingredients – is a small round type of tamarind pod native to South India. Look for it (as a dried version) at Indian Grocers or substitute a small amount of tamarind paste.

Nimmy Paul, Nimmy&Paul, fish, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Fish Molee

This is one of the most popular dishes served in Kerala. With fresh fish from the Arabian Sea and backwaters estuaries, coconut from the trees that shade the land and the beauty of subtle spicing, it is easy to see why people fall in love at first bite. Every cook has their own version of …