Curry may be a favourite dish in the UK, but many of the curries served here aren’t Indian at all – they’ve been adapted by curry houses to suit the British palate. The word curry means ‘sauce’ rather than the dish itself, and in India a sauce will be specifically made for each meat, unlike the British tradition of swapping proteins, such as chicken, lamb or vegetable Biryanis, for example.
Indian curries are based on a complex mix of spices and herbs, along with ginger, onion and garlic. Curry dishes in Southern India often include leaves from curry trees and coconut milk to give a creamier finish. Kerala is known as the "Land of Spices" from its spice trade with Europe and many ancient civilizations dating back to around 3000 BCE, and you’ll find plenty of cardamom, black pepper and Huli Pudi (sambar powder) used as spices.
To celebrate Curry Week, we've compiled three delicious Keralan recipes to showcase this unique South Indian cuisine.
A traditional fish dish with cocum (Malabar tamarind) and local spices
15ml coconut oil
2g mustard seeds
10g sliced shallots
5g dried red chilli
1 sprig of curry leaves
Assorted vegetables cooked with coconut and cardamom
Cardamom - One of the world’s most expensive spices, cardamom has an intense spicy-sweet flavour and a great aroma. It has antioxidant and diuretic properties and is great for helping with digestive problems.
A rich Kerala speciality highly flavoured with pepper
Black pepper - This common kitchen condiment is not only flavoursome but also acts as an anti-inflammatory agent and helps provide relief from respiratory disorders, coughs and colds.
If you love Indian food, why not tempt your tastebuds with our Keralan Culinary Adventure, and travel around South India sampling delicious home-cooked delicacies.