Kerala Fish Curry with Appam

Kerala Fish Curry with Appam

From   Hi Tea

Prep: 16 hours

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Kerala

This is eaten as a breakfast snack in most Kerala homes at least once a week

Ingredients

  • Basa fish fillets 250 gms
  • Coconut oil 2 tbsps
  • Mustard seeds 1 tsp
  • Fenugreek seds (methi dana) ½ tsp
  • Curry leaves 10
  • Green chillies, slit 3
  • Ginger, chopped 2 tbsps
  • Garlic, chopped 2 tbsps
  • Medium onions, chopped 2
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Crushed black peppercorns 1 tsp
  • Medium tomatoes, chopped 2
  • Coconut milk 300 ml
  • Tamarind pulp 1 tbsp
  • Raw rice 200 gms
  • Parboiled rice 100 gms
  • Sugar 2 tbsps
  • Yeast 1 tbsp

Methods

  • To make fish curry, heat coconut oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and green chillies and let the seeds splutter. Add ginger, garlic, onions and salt, mix and saute till onions are lightly browned.
  • Add turmeric powder, ½ tsp red chilli powder, crushed black peppercorns, tomatoes and a little water and cook for 10 minutes.
  • Cube fish fillet and marinate with some salt and remaining red chilli powder for 5 minutes.
  • Add 200 ml coconut milk and tamarind pulp and mix well.
  • Add fish, mix gently and cook for 2-3 minutes.
  • To make the appam, rinse both the rice together a couple of times. Soak them overnight.
  • Drain and put them in a mixer jar and grind to a fine batter. Transfer into a deep vessel. Add salt, sugar and remaining coconut milk and mix nicely. Let it ferment overnight.
  • Add yeast and mix well and set aside for the yeast to prove.
  • To make the appam, heat a non-stick appam kadai, pour a ladle full of batter in it and swirl the kadai so that the batter spreads evenly on the sides. Most of the batter collects in the centre.
  • Cover the kadai and let appam cook. The base would become nicely light golden.
  • Serve the appam hot or warm with fish curry.
Arbi ki Tikki

Arbi ki Tikki

By Hi Tea

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Kerala

Key Ingredients:

  • Colocassia (arbi)

Even those who dislike arbi will enjoy this tikki – it is crisp and simply delicious

Serving Suggestion : .

Health Tips:

Air fry the tikkis instead of shallow-frying them

Ingredients

  • Colocassia (arbi), boiled, peeled, mashed 250 gms
  • Red chilli powder 1 tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Carom seeds (ajwain) 1 pinch
  • Turmeric powder ½ tsp
  • Ginger paste ½ tsp
  • Water chestnut flour 3 tsps
  • Fresh coriander leaves, chopped ½ tbsp
  • Oil 1 tbsp + to shallow fry
  • Cherry tomatoes, chopped 12
  • Mustard seeds ½ tsp
  • Curry leaves a few
  • Green chillies, chopped 3
  • Sugar to taste

Methods

  • Take colocassia, red chilli powder, salt, garam masala powder, carom seeds, turmeric powder, ginger paste, water chestnut flour and coriander leaves in a bowl and mix well.
  • Divide the mixture into equal portions and shape them into round tikkis.
  • Heat sufficient oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
  • To make cherry tomato compote, heat 1 tbsp oil in another non-stick pan, add mustard seeds, curry leaves, green chilies, cherry tomatoes, salt and sugar and mix well. Simmer on a low heat till the tomatoes turn pulpy.
  • Serve the tikkis hot with the compote.
Baked Coffee Cheesecake

Baked Coffee Cheesecake

By Hi Tea

Prep: 15 minutes

Cook: 2 hours

Method: Moderate

Course: Snack

Type: Kerala

Key Ingredients:

  • Digestive cookies
  • Instant coffee powder
  • Kahlua coffee liqueur

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Ingredients

  • Digestive cookies 200 gms
  • Instant coffee powder 215 gms
  • Kahlua coffee liqueur 100 ml
  • Melted butter 100 gms
  • Dark chocolate, grated 50 gms
  • Chocolate chip cookies 100 gms
  • Cream cheese 500 gms
  • Sour cream 50 gms
  • Whipping cream 50 gms
  • Eggs 3

Methods

  • Preheat oven to 100º C.
  • Put cookies, melted butter, grated chocolate and chocolate chip cookies in a mixer jar and blend.
  • Transfer the mixture into a cake tin and spread evenly.
  • Take cream cheese in a bowl and whisk till smooth. Add sour cream and whipping cream and whisk. Slowly add eggs and whisk. Add Kahlua coffee liqueur and coffee powder and mix well.
  • Pour this mixture on top of the crust in the cake tin. Place the tin in the preheated oven and bake for 2 hours.
  • Cool down to room temperature and then chill in the refrigerator. Cut into wedges and serve.
Blueberry Scones

Blueberry Scones

By Hi Tea

Prep: 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Kerala

Key Ingredients:

  • Refined flour
  • Fresh blueberries

Serve them hot with cups of hot tea and savour with great pleasure

Ingredients

  • Refined flour (maida) 350 gms
  • Fresh blueberries 50 gms
  • Butter 90 gms
  • Sugar 45 gms
  • Milk 175 ml + for milk wash
  • Baking powder 10 gms
  • Vanilla extract 10 ml
  • Salt 1 pinch
  • Caster sugar to sprinkle

Methods

  • Take flour, butter, sugar, blueberries, milk, baking powder, vanilla extract and salt in a bowl and mix lightly. Rest the dough for 5-7 minutes.
  • Flatten the dough to 1 inch thick disc, place a cookie cutter on it and cut out individual scones.
  • Place them on a greased baking tray and rest them for 15-20 minutes to rise.
  • Preheat oven to 180º C.
  • Brush them milk wash and sprinkle some castor sugar over them.
  • Place the tray in the preheated oven and bake for 18-20 minutes.
  • Serve hot.
Croque Monsieur

Croque Monsieur

By Hi Tea

Prep: 10 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Kerala

Key Ingredients:

  • Brown bread slices
  • Gruyere cheese
  • Parmesan cheese
  • Ham

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Ingredients

  • White or brown bread slices 4
  • Gruyere cheese, grated 40 gms
  • Parmesan cheese, grated 30 gms
  • Cooked ham 30 gms
  • Unsalted butter 60 gms
  • Refined flour (maida) 50 gms
  • Milk 500 ml
  • Salt to taste
  • White pepper powder to taste
  • Nutmeg powder 10 gms
  • Dijon mustard paste 10 gms
  • Cheese slices 4

Methods

  • Preheat oven to 180º C
  • To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
  • Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
  • Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
  • Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
  • Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
  • Serve hot.