Traditional dishes have always had a place in the heart of a Malabar. The cuisine of KERALA is very rich and has roots in history, with myriad variety of both vegetarian and non-vegetarian dishes.Kerala food has a big role in attracting tourists to Kerala as much as it is scenic beauty. A perfect side dish to lentils and rice or a great gluten free starter for a Kerala style meal. Thenga chor /coconut rice3 was a popular Malabar rice variant before biriyani conquered the Muslim kitchens. It’s still prepared in most of the Muslim houses. It’s even considered as poor man’s biriyani. Now day’s people serve thenga choru for small events/ functions and get together.
The simplicity to prepare and the distinguished flavor of this simply delicious rice made me wonder why people don’t prepare it very often.
My grandmother used to cook this with great taste I prepared it to 2 to 3 time but never reached her taste. I think more than ingredient she has added love and care.
Here is another treat for sea-food lovers. This pepper fish curry has a lots of flavors in it but uses very few handy ingredients found in any kitchen pantry. This is no coconut fish curry that uses very few ingredients but the end taste is just awesome. Pepper gives a punch to the curry and makes it an excellent side dish for any kind of rotis, dosa or even rice.
The masala has some peppery saucy curry with chunky fish pieces in it and it will make a good combo with crispy dosas.
Marinate fish with turmeric powder, chili powder and little salt.
Place it in the freezer for 15 minutes.
Saute it in a frying pan and take out from oil.
Saute chopped onion by adding salt, until it turns brownish color.
Add tomato and green chilies.
Add pepper powder, turmeric powder and curry leaves .stir it
Add tomato sauce, chili sauce, ginger, and garlic and garam masala.