We’ve arrived in South India, in Kerala, and I can tell you that the culinary scene is nothing like it! Northern India, especially Rajasthan, offered us delicious spices but a lack of variety in the dishes. After 35 days in India, we were beginning to tire of it, eating only every other meal. But Kerala offered us variety and new flavors: meat, fish, rice, coconut, vegetables galore and different types of patties, including the famous dhossas, the large patties typical of southern India. Something to make everyone happy, because there really is something for everyone. For these Indian recipes, visit casa Linda at Cochin and at the family restaurant in “Casa Linda” run by Aroma (yes, we’re not making this up, and it’s very original) and her husband Dipu.
In fact, I invite you to read our articles on Kerala to continue escaping and dreaming of your next trip.
- 15-day itinerary in South India
- How to soothe your body with ayurveda
- The 9 spices of Indian cuisine
- The practical guide to planning your trip
THE MENU
A declension of 5 recipes accompanied by lemon rice (based on 4 people)
| Coconut prawns
| Fish masala
| Chicken masala
| Eggplant masala
| For dessert, Semoulina with milk and cardamom.
USTENSILS
1 frying pan, 1 salad bowl, 1 saucepan
LEMON RICE
INGREDIENTS
- 240 grams rice
- 2 tablespoons chopped onions
- 1 teaspoon sugar
- 1/2 teaspoon turmeric
- 1 small handful of cashew nuts
- 1 small handful raisins
- 1 small handful curry leaves
- 1 pinch black mustard seeds
- 1 lime (1/2 to 3/4 for the juice, the rest in thin strips)
- Coconut oil (ideally or oil of your choice)
PREPARATION
- Heat 4 or 5 tablespoons of oil in the bottom of a large saucepan. When it boils, add the onion, sugar, mustard seeds and turmeric.
- Mix a little, then add the cashews, raisins and curry leaves.
- Sauté over medium heat for 3-4 minutes, then add the pre-cooked rice and the juice of 1/2 or 3/4 lime.
- Sauté for 4-5 minutes over medium heat, adding the remaining thin slices of lime.
- Add salt to taste and set aside.
FISH MASALA
INGREDIENTS
- 2 white fish fillets of your choice, thinly sliced into cubes
- 3 tablespoons coconut oil (or oil of your choice)
- 4 tablespoons thinly sliced onion
- 1 pinch salt
- 2 cloves garlic, crushed
- 1 piece crushed ginger
- 1 elongated tomato
- 1 handful curry leaves
- 5 spices per teaspoon (turmeric 1/4, pepper 1/2, chili 1/2, ground coriander 1/2, chicken masala 1/2)
PREPARATION
- Marinate your fish with 1/2 teaspoon each of pepper, chilli and turmeric, plus 2 teaspoons of white vinegar or lemon juice.
- Leave to stand for 5 minutes.
- Heat the oil in a saucepan, then add the onion, salt, garlic and ginger. Brown over medium heat.
- Add the chopped tomato as soon as the mixture browns, then the 5 spices.
- Add a little vinegar to break up the bottom of the pan and a little oil depending on the texture.
- Add the curry leaves and then the fish to the middle of the pan.
- Fry for 30 seconds, then turn over and cover with the mixture.
- Sauté for 2 to 3 minutes, stirring gently to avoid damaging the fish.
MASALA CHICKEN
INGREDIENTS
- 2 chicken breast fillets
- 2 tablespoons chopped onions
- 2 cloves garlic, crushed
- 1 piece crushed ginger
- 1 elongated tomato, cut into 4
- 1 handful curry leaves
- 5 spices per teaspoon (turmeric 1/4, chicken masala 1/2, coriander 1/2, chili 1/2, pepper 1/4)
- 1 pinch salt
- 1 teaspoon vinegar
- 3 tablespoons coconut milk
- 1/2 glass of water
PREPARATION
- In a saucepan, heat the oil and add the onions, salt, garlic and crushed ginger.
- Sauté for 2-3 minutes over medium heat, then add the chicken, tomato, curry leaves and 5 spices.
- Sauté for 3-4 minutes over medium heat.
- Then add the water and coconut milk.
- Cook for a further 3 minutes, stirring continuously.
EGGPLANT MASALA
INGREDIENTS
- 1/2 eggplant, diced
- 1/2 tomato
- 3 tablespoons oil
- 1 tablespoon onions
- 2 cloves garlic, crushed
- 1 piece crushed ginger
- 1 pinch of salt
- 5 spices per teaspoon (coriander 1, cumin 1/2, masala 1/2, turmeric 1/2, chili 1/2)
PREPARATION
- Cut the eggplant into small cubes and the tomatoes into large cubes.
- Heat the oil and add the eggplant, tomato and coriander powder. Sauté for a few moments over medium heat.
- Then add the garlic, ginger and remaining spices, followed by the onions after 2-3 minutes.
- Fry for about 5 minutes until the eggplants are toasted.
COCONUT PRAWNS
INGREDIENTS
- 3 tablespoons coconut oil (or oil of your choice)
- 4 tablespoons onions
- 4 cloves garlic, crushed
- 1 piece crushed ginger
- 3 tablespoons dried coconut, cut into small pieces
- Approx. 200 grams uncooked shrimp
- 1 pinch salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/2 teaspoon hot pepper
- 5-6 teaspoons white vinegar or lemon vinegar
- 1 handful curry leaves
PREPARATION
- Heat the oil, then add the onions, garlic, ginger, coconut and salt. Stir and cook for 1 minute, then add the shrimps.
- Sprinkle each with vinegar or lemon juice, then add turmeric, pepper and chilli. Brown the mixture, then at the end of cooking, add the curry leaves.
- Cook until the shrimp are browned, then serve.
SEMOULINA WITH MILK AND CARDAMOM
INGREDIENTS
- 2 tablespoons of cooking butter called “ghee” (to be found in an Indian grocery store because you can’t find it in our grocery stores!)
- 1 handful of cashews
- 1 handful raisins
- 1 1/2 tablespoons semoulina
- 3 cardamom seeds
- 25 cl milk
- 3 sugar spoons of sugar
PREPARATION
- Heat the cooked butter, cashews and raisins in a saucepan over medium heat.
- Then add the Semoulina and 3 cardamom seeds.
- When the reasons swell, stir in the milk.
- Heat and stir until boiling, then enjoy hot or cold! I tasted it hot and it’s really good.
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