Recipes for a Keralan feast

Many guest houses in Fort Cochin offer cooking classes, which offer a fun way to gain a deeper understanding of Keralan food. Predictably, coconuts are a very common ingredient in the cuisine of this part of India. Garlic and shallots are also almost always used, along with turmeric. Most vegetable dishes include cumin.

Here are the recipes we made at our cooking class. NB:

• Cup measures in the recipes are tea cups.
• Coconut oil adds an authentic flavour dimension, but sunflower oil is fine.
• Where curry leaves are called for, don't substitute anything if they are unavailable - just leave them out.

Keralan fish curry - serves 4

This special dish is traditionally reserved for weddings or festivals. Make the curry 1.5 days before it is to be served, to allow the flavours to properly infuse.

500g firm fish fillets, cubed; or prawns

1/2 finger sized piece of ginger

6-7 cloves garlic

1-2 shallots

10-14 curry leaves

1 tsp mustard seeds

4-5 tsp tamarind paste, soaked for 10 min in a cup of water

FOR THE MASALA:

1/2 tsp turmeric

1/2 tsp ground fenugreek (not more or it will be bitter)

4-5 tsp chilli powder (preferably Kashmiri)

1/2 glass water

Combine ingredients and set aside.

Finely slice the garlic, ginger and shallots. In a pan over a medium heat, add 4 tbsp coconut or sunflower oil. Add the mustard seeds and when they pop, add the garlic, ginger, shallots and curry leaves. Sauté.

Add the masala to the softened vegetables, and stir in the pan until it darkens and separates - this is called "roasting the masala". Add more oil if it dries out too much. Add the tamarind paste and 1 further cup of water (1/2 cup if using prawns). Add a big pinch of salt and stir.

Add the fish, cover and cook until the fish is just done.

Green Banana Thoral - serves 4

This tasty recipe suits almost any vegetable - cabbage, carrot, potato, parsnip, pumpkin, spinach etc.

300g green bananas or other veg, diced

1 onion, finely chopped

A couple of cloves of garlic, finely chopped

1 green chilli, finely chopped

1/2 tsp ground cumin

1/2 tsp turmeric

1 cup fresh grated coconut or 3/4 cup desiccated coconut, soaked for 10-15 minutes in warm water

Remove the banana skin with a vegetable peeler before dicing the flesh. Keep in a bowl of water to prevent browning.

Combine all ingredients in a pan over medium heat and add half a glass of water (don't add water if using soft veges, eg spinach or mushrooms). Stir and add salt to taste. When cooked, fold in some mustard seeds and curry leaves that have been sautéed in coconut oil until the seeds pop, as a garnish.

Dhal - serves 4

1 cup orange split lentils, rinsed

2 1/2 cups water

1 tsp sunflower oil

1/2 tsp turmeric

1 tomato, diced

1 onion, finely chopped

Combine all ingredients in a pan and cook over medium heat for 15-20 min.

FOR THE MASALA:

1 tsp mustard seeds

1-2 shallots, finely chopped

6-10 cloves garlic, finely chopped

6-7 curry leaves

1 tsp ground cumin

1 tsp chilli powder (or more if you like a spicy dhal)

Pop the mustard seeds in the oil over a medium to high heat. Add the shallots, garlic and curry leaves. Sauté to soften.  Turn up the heat and add the spices. Add this masala to the cooked lentils, and add salt to taste. Boil for five minutes. Garnish with chopped coriander leaves.

Pea Masala - serves 4

You can use either chickpeas or green peas. Soak chickpeas overnight.

200g peas

1 shallot, finely chopped

3-4 cloves garlic, finely chopped

1 tomato, diced

1 cup coconut milk

FOR THE MASALA:

1/2 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin 

1/2 tsp chilli powder

1/2 tsp finely ground black pepper

1 tsp garam masala

Add a little water and mix to combine.

Sauté the shallots and garlic in 3 tbsp oil. Add the masala and "roast" for three or four minutes until dark and separated. Add the tomato and peas, with a little water if using fresh or frozen green peas. Add coconut milk and cook for 5 minutes. Add salt to taste.

When cooked, fold in some mustard seeds and curry leaves that have been sautéed in coconut oil until the seeds pop, as a garnish.

Chapati - serves 4

2 cups whole wheat flour

1 cup lukewarm water

1/4 tsp salt (added to the water)

Mix into a dough and knead for 2-3 minutes. Add 2 tsp sunflower oil and knead lightly. Leave at room temperature for half an hour.

Form golf ball sized balls of dough and roll in flour. Roll out the balls until 1-2 mm thick. Get a dry frying pan hot and add the chapati one by one. Warm both sides first, then brush with oil and brown on both sides. Eat straight away while still hot.