<\/span><\/h2>\n1 frying pan, 1 salad bowl, 1 saucepan<\/p>\n
<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage.jpg\")
<\/p>\n
\n <\/p>\n
LEMON RICE<\/strong><\/p>\n <\/p>\n
<\/span>![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2020\/04\/ingredients-recettes-blog-mademoiselle-voyage.png\")
INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 240 grams rice<\/li>\n
- 2 tablespoons chopped onions<\/li>\n
- 1 teaspoon sugar<\/li>\n
- 1\/2 teaspoon turmeric<\/li>\n
- 1 small handful of cashew nuts<\/li>\n
- 1 small handful raisins<\/li>\n
- 1 small handful curry leaves<\/li>\n
- 1 pinch black mustard seeds<\/li>\n
- 1 lime (1\/2 to 3\/4 for the juice, the rest in thin strips)<\/li>\n
- Coconut oil (ideally or oil of your choice)<\/li>\n<\/ul>\n
<\/p>\n
<\/span>![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2020\/04\/preparation-recettes-blog-mademoiselle-voyage.png\")
PREPARATION <\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 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.<\/li>\n
- Mix a little, then add the cashews, raisins and curry leaves.<\/li>\n
- Saut\u00e9 over medium heat for 3-4 minutes, then add the pre-cooked rice and the juice of 1\/2 or 3\/4 lime.<\/li>\n
- Saut\u00e9 for 4-5 minutes over medium heat, adding the remaining thin slices of lime.<\/li>\n
- Add salt to taste and set aside.<\/li>\n<\/ol>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-1.jpg\")
<\/p>\n
\n <\/p>\n
FISH MASALA<\/strong><\/p>\n <\/p>\n
<\/span>INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 2 white fish fillets of your choice, thinly sliced into cubes<\/li>\n
- 3 tablespoons coconut oil (or oil of your choice)<\/li>\n
- 4 tablespoons thinly sliced onion<\/li>\n
- 1 pinch salt<\/li>\n
- 2 cloves garlic, crushed<\/li>\n
- 1 piece crushed ginger<\/li>\n
- 1 elongated tomato<\/li>\n
- 1 handful curry leaves<\/li>\n
- 5 spices per teaspoon (turmeric 1\/4, pepper 1\/2, chili 1\/2, ground coriander 1\/2, chicken masala 1\/2)<\/li>\n<\/ul>\n
<\/p>\n
<\/span>PREPARATION<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- Marinate your fish with 1\/2 teaspoon each of pepper, chilli and turmeric, plus 2 teaspoons of white vinegar or lemon juice.<\/li>\n
- Leave to stand for 5 minutes.<\/li>\n
- Heat the oil in a saucepan, then add the onion, salt, garlic and ginger. Brown over medium heat.<\/li>\n
- Add the chopped tomato as soon as the mixture browns, then the 5 spices.<\/li>\n
- Add a little vinegar to break up the bottom of the pan and a little oil depending on the texture.<\/li>\n
- Add the curry leaves and then the fish to the middle of the pan.<\/li>\n
- Fry for 30 seconds, then turn over and cover with the mixture.<\/li>\n
- Saut\u00e9 for 2 to 3 minutes, stirring gently to avoid damaging the fish.<\/li>\n<\/ol>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-3.jpg\")
<\/p>\n
\n <\/p>\n
MASALA CHICKEN<\/strong><\/p>\n <\/p>\n
<\/span>INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 2 chicken breast fillets<\/li>\n
- 2 tablespoons chopped onions<\/li>\n
- 2 cloves garlic, crushed<\/li>\n
- 1 piece crushed ginger<\/li>\n
- 1 elongated tomato, cut into 4<\/li>\n
- 1 handful curry leaves<\/li>\n
- 5 spices per teaspoon (turmeric 1\/4, chicken masala 1\/2, coriander 1\/2, chili 1\/2, pepper 1\/4)<\/li>\n
- 1 pinch salt<\/li>\n
- 1 teaspoon vinegar<\/li>\n
- 3 tablespoons coconut milk<\/li>\n
- 1\/2 glass of water<\/li>\n<\/ul>\n
<\/p>\n
<\/span>PREPARATION<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- In a saucepan, heat the oil and add the onions, salt, garlic and crushed ginger.<\/li>\n
- Saut\u00e9 for 2-3 minutes over medium heat, then add the chicken, tomato, curry leaves and 5 spices.<\/li>\n
- Saut\u00e9 for 3-4 minutes over medium heat.<\/li>\n
- Then add the water and coconut milk.<\/li>\n
- Cook for a further 3 minutes, stirring continuously.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-4.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-5.jpg\")
<\/p>\n
\n <\/p>\n
EGGPLANT MASALA<\/strong><\/p>\n <\/p>\n
<\/span>INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 1\/2 eggplant, diced<\/li>\n
- 1\/2 tomato<\/li>\n
- 3 tablespoons oil<\/li>\n
- 1 tablespoon onions<\/li>\n
- 2 cloves garlic, crushed<\/li>\n
- 1 piece crushed ginger<\/li>\n
- 1 pinch of salt<\/li>\n
- 5 spices per teaspoon (coriander 1, cumin 1\/2, masala 1\/2, turmeric 1\/2, chili 1\/2)<\/li>\n<\/ul>\n
<\/p>\n
<\/span>PREPARATION<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- Cut the eggplant into small cubes and the tomatoes into large cubes.<\/li>\n
- Heat the oil and add the eggplant, tomato and coriander powder. Saut\u00e9 for a few moments over medium heat.<\/li>\n
- Then add the garlic, ginger and remaining spices, followed by the onions after 2-3 minutes.<\/li>\n
- Fry for about 5 minutes until the eggplants are toasted.<\/li>\n<\/ol>\n
<\/strong><\/p>\n![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-6.jpg\")
<\/p>\n
\n <\/p>\n
COCONUT PRAWNS<\/strong><\/p>\n <\/p>\n
<\/span>INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 3 tablespoons coconut oil (or oil of your choice)<\/li>\n
- 4 tablespoons onions<\/li>\n
- 4 cloves garlic, crushed<\/li>\n
- 1 piece crushed ginger<\/li>\n
- 3 tablespoons dried coconut, cut into small pieces<\/li>\n
- Approx. 200 grams uncooked shrimp<\/li>\n
- 1 pinch salt<\/li>\n
- 1\/4 teaspoon turmeric<\/li>\n
- 1\/2 teaspoon pepper<\/li>\n
- 1\/2 teaspoon hot pepper<\/li>\n
- 5-6 teaspoons white vinegar or lemon vinegar<\/li>\n
- 1 handful curry leaves<\/li>\n<\/ul>\n
<\/p>\n
<\/span>PREPARATION<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- Heat the oil, then add the onions, garlic, ginger, coconut and salt. Stir and cook for 1 minute, then add the shrimps.<\/li>\n
- 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.<\/li>\n
- Cook until the shrimp are browned, then serve.<\/li>\n<\/ol>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-7.jpg\")
<\/p>\n
\n <\/p>\n
SEMOULINA WITH MILK AND CARDAMOM<\/strong><\/p>\n <\/p>\n
<\/span>INGREDIENTS<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- 2 tablespoons of cooking butter called “ghee<\/strong>” (to be found in an Indian grocery store because you can’t find it in our grocery stores!)<\/li>\n
- 1 handful of cashews<\/li>\n
- 1 handful raisins<\/li>\n
- 1 1\/2 tablespoons semoulina<\/li>\n
- 3 cardamom seeds<\/li>\n
- 25 cl milk<\/li>\n
- 3 sugar spoons of sugar<\/li>\n<\/ul>\n
<\/p>\n
<\/span>PREPARATION<\/strong><\/span><\/h2>\n <\/p>\n
<\/p>\n
\n- Heat the cooked butter, cashews and raisins in a saucepan over medium heat.<\/li>\n
- Then add the Semoulina and 3 cardamom seeds.<\/li>\n
- When the reasons swell, stir in the milk.<\/li>\n
- Heat and stir until boiling, then enjoy hot or cold! I tasted it hot and it’s really good.<\/li>\n<\/ol>\n
<\/p>\n
![\"\"](\"https:\/\/www.mademoiselle-voyage.fr\/wp-content\/uploads\/2015\/04\/kerala-recette-cochin-cuisine-mademoiselle-voyage-8.jpg\")
<\/p>\n
<\/p>\n
<\/p>\n
Did you like the recipe? Leave us a comment and #Tag @mademoiselle_voyage in your facebook and instagram stories so we can republish your pretty photos of our recipes.<\/h3>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":2,"featured_media":55871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3446],"tags":[3433],"class_list":["post-61208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-south-india","tag-cooking-recipes"],"acf":[],"views":872,"_links":{"self":[{"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/posts\/61208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/comments?post=61208"}],"version-history":[{"count":1,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/posts\/61208\/revisions"}],"predecessor-version":[{"id":65819,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/posts\/61208\/revisions\/65819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/media\/55871"}],"wp:attachment":[{"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/media?parent=61208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/categories?post=61208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mademoiselle-voyage.fr\/en\/wp-json\/wp\/v2\/tags?post=61208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}