
Bangalore Foodies, Kerala has entered the plate again. Please remain calm. 😂
On my plate tonight: air fried sea bass head, kerala fish curry, matta rice, green peas thoran and North Indian style dal.
So basically, Kerala occupied 80% of the plate, North India sent one diplomatic representative, and Bangalore provided the address. 😌
And my diet has been officially rescheduled to next week.
Recipie:
Air Fried Sea Bass Head.
Ingredients - Sea bass head, Red chilli powder, Turmeric powder, Salt, Coconut oil.
Prep:
Mix red chilli powder + turmeric + salt + coconut oil into a thick paste.
Apply it lavishly into every nook, corner, crevice and available square millimetre of the fish head.
Place on baking paper.
Air fry at 200°C for 15 minutes, flipping after 7.5 minutes.
Then drop it to 120°C for another 15 minutes for a slower finish.
Done. Crispy outside, juicy inside, and staring back at you judgementally.
Fish Curry
Made earlier and given some time to sit around and contemplate its life choices.
Basic Dal.
Ingredients - Lentils/dal, Turmeric powder, Salt and the usual North Indian dal tadka ingredients.
Prep:
Nothing revolutionary happening here, just your regular home style North Indian dal.
Boil the lentils until properly soft > season > tadka > mix.
The quiet, sensible member of an otherwise fairly chaotic plate.
Green Peas Thoran.
Ingredients - Dried green peas, Grated coconut, Coconut oil, Mustard seeds, Garlic(finely chopped), A little ginger(finely chopped), Green chilli, Curry leaves, Shallots(finely chopped), Turmeric powder, Salt.
Prep:
Soak the green peas and pressure cook until soft. Keep a little of the cooking water aside.
For the thoran: coconut oil > mustard seeds pop > garlic + ginger lightly brown > curry leaves pop > green chilli + shallots.
Let the shallots lightly brown.
Add turmeric + salt > grated coconut.
Stir until the coconut gets very lightly toasted, then add the cooked green peas along with a little of their cooking water.
Mix well > cover > low flame for a few minutes so everything steams together.
Serve hot.