Seafood Masala from Kerala
All about making your seafood sing, this recipe is really and truly wondrous. Perfect for a barbeque but oh-so-easy to prepare at home and just bung on a griddle, Mona Farrugia thinks this is a seriously impressive dish.
Since it is a mix, it is very personal. In fact, at the Kumarakom Lake Resort, the chef on the rice-barge (yes, their rice-barge comes with a personal chef: my idea of heaven) and the sous chef from the main kitchen, gave me very different recipes.
Whether it is because that trip on the boat offered freshly caught, freshly cooked seafood, or because food eaten like this, with our feet out on the deck and our butt plonked firmly on some colonial loungers, is always a more amazing experience, I prefer it.
Moreover, it is so easy to prepare that Chef could make it far away from a superbly-equipped kitchen. In other words, itâ€™s a doddle and really puts paid to the idea that â€˜Indianâ€™ food (if, considering the continent is huge, there is such a thing) is complicated.
Mix all the masala ingredients together and smear on to your seafood.
Place under a hot grill, on a cast-iron griddle or even on a barbeque until the masala has almost blackened.
To comment please login.