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Happy Publication Day! THALI my brand new cookbook is here and to celebrate the launch I am sharing an exclusive recipe from the book with you all. A dish from the backwaters of Kerala, I have cooked for years at home and is a firm favourite with family and friends.
This creamy kurma from Kerala is cooked with fennel, coarsely ground pepper and coconut milk, it encompasses all the goodness of southern Indian flavour, and is an ideal recipe for any vegetables you like. The key to this recipe is the cinnamon which goes in right at the end. Lending warmth, flavour and a little bit of heat. Its the perfect dish to serve up for a winter warmer; soupy, full of flavour and celebrating ingredients from the coastal region of the Indian subcontinent.
Thank you to so many of you for ordering your copies of Thali and I cant wait to see all the delicious curries you cook from the book!
Method
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Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the mustard seeds and fry for a few seconds until they sputter
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Add the chopped onions and fry for 8 minutes until they soften, then add the ginger and fry for a further 2 minutes. Add the chillies, cauliflower, carrots and potatoes and fry for 2–3 minutes
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Next, add the water and bring to the boil, then cover and simmer over a low heat for 5 minutes. Add the green beans, season to taste and continue cooking for 3 minutes with the lid on
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Stir in the tomatoes and cook for 5 minutes, stirring often to make sure the vegetables don’t stick to the bottom of the pan. To finish, add the coconut milk, black pepper, fennel and curry leaves and simmer for 5 minutes.
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Turn off the heat and garnish with ground cinnamon and fresh coriander. Stir well until it its mixed through. Serve with flaky parathas or pulao.
