On travels far into the night, past oceans shimmering and waves spilling, we landed in Cochin, a glorious place. I was blown away by her bustling roads, racing rickshaws, constant humming crowds, intense smells and total brightness. Welcome India, on the other side of the world, it felt like another world. London a distant past. The musty odours whispering were a quiet reminder of the rainy season, just passed. I love Kerala, located on the South Western coast of India, AKA Gods own Country, it's a spice dreamers dream come true, and I was totally spellbound.
We all have special moments when our thirst is quenched, in a truly ambrosia way, when thirst is deep and more than thirst. My moment came after what seemed like an endless drive through smokiness, to a place up in the hilltops, Leela Leela! Lovely Leela, a hotel where you’re greeted with a fluffy, wet white facecloth, and a freshly cut coconut, that upon sipping, my mouth felt like it was Christmas time, what a gift.
KERALAN FISH CURRY
Monk fish 250g, cut into four chunks
Talapia or Line caught cod, 250g, cut into four pieces
Turmeric 2 tsp
Cinnamon 1 tsp
Cumin 1 tsp
Rice wine vinegar 1tbsp
Olive oil 2 tbsp
Onion 1 chopped
Chilli 1 green finely chopped
Garlic 3 cloves bashed
Ginger root 2 tsp finely chopped
Coconut milk 1 tin
Greek yogurt 1 tbsp
Limes 2 juiced
Sweet freedom 2 tsp
Coriander 1 bunch roughly chopped
· Alternatively for the garlic, ginger and chilli try the Gourmet Herb brand.
MIX spices, rice wine vinegar, half the oil in a bowl.
HEAT remaining oil and fry onions, chilli, garlic and ginger for five minutes.
STIR in spice mix.
POUR in coconut milk, Greek yogurt and lime juice.
SIMMER for ten minutes.
TASTE and season to you liking.
ADD fish, place on lid and cook for a further 10 minutes until fish is cooked through.
SCATTER over the coriander leaves and enjoy, served with noodles or rice, whatever you prefer.