Are you ready to embark on a culinary adventure to the Western Ghats region of India? Get ready to tantalize your taste buds with a delicious blend of spices, seafood, and local produce. Let's start with seafood, shall we? The Western Ghats region is home to a long coastline and many fishing communities, which means you can expect some of the freshest and tastiest seafood dishes you've ever had. From fish curries to fried fish, prawn dishes to crab preparations, the options are endless.
Now let's talk about rice, the staple food of the Western Ghats. The local rice varieties like the red rice of Kerala, Malnad matta rice, and Kolam rice are packed with flavour and texture that will leave you wanting more. Spices play a big role in the cuisine of Western Ghats, and you can expect to taste a medley of aromatic spices like pepper, cardamom, cinnamon, and cloves. And let's not forget about coconut! The use of coconut is prevalent in Western Ghats cuisine, whether it's in the form of coconut milk or grated coconut. It adds a creamy texture and flavour to many dishes. The Western Ghats region is also known for its variety of locally grown vegetables like yam, jackfruit, bamboo shoot, and wild mushrooms. These vegetables are used in many traditional recipes and add unique flavours and textures to the dishes.
Coorg pandi curry
Coorg Pandi Curry, also known as Coorg-style Pork Curry, is a traditional dish from the Coorg region of Karnataka, India. This dish is known for its rich, bold flavours and is a popular dish in Coorg cuisine. The key ingredient in Coorg Pandi Curry is pork, which is marinated in a spice blend of red chilli powder, turmeric, coriander, cumin, and other spices. The marinated pork is then slow-cooked in a mixture of coconut oil, onions, garlic, ginger, and curry leaves, giving the dish its distinct aroma and flavour. The dish also includes the use of kachampuli, a type of souring agent made from the garcinia cambogia fruit, which adds a tangy and slightly sour taste to the curry. Additionally, the curry is often served with a side of steamed rice, which helps to balance the spiciness of the dish.
Kundapura chicken
Kundapura Chicken is a popular chicken curry dish from the coastal town of Kundapur in Karnataka, India. It is known for its spicy, tangy, and flavorful taste, and is a favourite among chicken lovers in the region. The dish is prepared using a mix of Indian spices like coriander, cumin, turmeric, red chilli powder, and garam masala, along with tamarind juice and coconut milk. The chicken is marinated in this spice mix for several hours, which helps to infuse the flavours into the meat. The marinated chicken is then cooked in a pot with sliced onions, ginger, garlic, and curry leaves until the chicken is tender and the flavours are well blended. The addition of tamarind juice gives the dish a tangy flavour, while the coconut milk adds a creamy texture and sweetness.
Avial
Avial is a popular South Indian dish, originating from the state of Kerala. It is a thick vegetable stew, made with a variety of vegetables, coconut, and yoghurt, and is typically served with rice. The vegetables used in avial can vary but typically include a mix of carrots, beans, potatoes, drumsticks, and pumpkin, among others. These vegetables are cut into long, thin pieces and cooked in a pot with a small amount of water until they are tender. Meanwhile, a paste is made from grated coconut, green chillies, cumin seeds, and yoghurt. This paste is added to the pot of cooked vegetables, along with a few curry leaves, and the mixture is heated gently until it thickens. Avial is typically seasoned with salt and a small amount of coconut oil, which gives the dish its distinctive flavour. It is often garnished with fresh curry leaves and served hot with rice or Indian bread like appam or dosa.
Alleppey fish curry
Allepey Fish Curry is a traditional fish curry dish from the coastal region of Kerala, India, particularly from the town of Alleppey. It is a spicy and tangy curry made with fish, coconut milk, tamarind, and a variety of Indian spices. To make Alleppey fish curry, pieces of fish, such as pomfret, kingfish, or seer fish, are marinated in a mixture of turmeric, red chilli powder, and salt. The fish is then lightly fried in coconut oil until it is cooked through and crispy on the outside. Meanwhile, a paste is made from grated coconut, onions, garlic, ginger, and a variety of spices, including cumin, coriander, fenugreek, and curry leaves. The paste is sautéed in coconut oil until it is fragrant, and then mixed with tamarind juice and coconut milk to create a rich and creamy sauce. The fried fish is then added to the sauce and simmered for a few minutes, allowing the flavours to meld together. The curry is typically served hot with steamed rice or Indian bread like appam or dosa.
Jackfruit Curry
Jackfruit curry is a vegan or vegetarian curry dish that is made with unripe jackfruit, a tropical fruit that is native to South and Southeast Asia. It is a popular dish in many parts of India, especially in the coastal regions of Kerala and Karnataka. To make jackfruit curry, the unripe jackfruit is first boiled until it is soft and tender. It is then cut into small pieces and sautéed with a mixture of spices, such as cumin, coriander, turmeric, and garam masala. The jackfruit is then simmered in a gravy made from coconut milk, tomatoes, onions, and garlic. This gives the curry a creamy and slightly sweet flavour, which balances the spices used in the dish. Jackfruit curry is typically served with rice or Indian bread like naan or roti. It is a healthy and nutritious dish, as jackfruit is low in calories and high in fibre, vitamins, and minerals. It is also a great vegan or vegetarian alternative to meat-based curries.
Erachi Choru
Erachi Choru is a popular meat and rice dish from the Indian state of Kerala. It is a flavorful and aromatic dish, typically made with beef or mutton, and is similar to biryani or pulao. To make Erachi Choru, the meat is marinated in a mixture of spices, such as turmeric, chilli powder, coriander, cumin, and garam masala. The meat is then browned in a pan with onions, ginger, and garlic until it is well-seared on all sides. Next, rice is added to the pan and sautéed with the meat and spices. Water or broth is then added to the pan and the mixture is simmered until the rice is cooked and the meat is tender. Erachi Choru is typically served hot, garnished with fresh coriander leaves and fried onions. It is often accompanied by raita, a yoghurt-based side dish, and papadum, a crispy Indian flatbread.
Malabar fish curry
Malabar Fish Curry is a popular seafood dish from the Malabar region of Kerala, a state located on the southwestern coast of India. This curry is made with a variety of fish, such as kingfish, pomfret, or mackerel, and is characterized by its rich and tangy flavour. To make Malabar Fish Curry, pieces of fish are marinated in a mixture of turmeric, chilli powder, and salt, then lightly fried until golden brown. Meanwhile, a paste is made from grated coconut, garlic, ginger, and a variety of Indian spices, such as cumin, coriander, and fenugreek. The paste is then cooked in coconut oil with sliced onions and curry leaves until it is fragrant and golden brown. Tamarind juice or kokum (a sour fruit) is then added to the pan, along with water, and brought to a simmer. The fried fish is then added to the pan and allowed to cook in the sauce for a few minutes until it is fully cooked through. The curry is typically garnished with fresh coriander leaves and served hot with steamed rice or Indian bread like appam or dosa.