Thursday, March 24, 2011
Wednesday, March 16, 2011
Fish Molee is a popular dish in Central Kerala among the Syrian Christian community.
• 8 garlic cloves, chopped, divided
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 2 tablespoons vegetable oil
• 2 medium onions, sliced 1/4 inch thick
• 3 (4- to 5-inch-long) thin fresh hot green chilies, or to taste, thinly sliced, including seeds if desired
• 1 tablespoon minced peeled ginger
• 1 sprig fresh curry leaves (about 15 leaves; see cooks' note, below)
• 1 (14-oz) can unsweetened coconut milk (do not shake)
• 1 (1 1/4-lb) piece halibut fillet (3/4 inch thick)
• 1 medium tomato, sliced 1/2 inch thick
• Garnish: fried red onions; golden raisins; cashews
• Mince and mash half of garlic to a paste with 1/4 teaspoon salt, then stir together with spices.
• Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then cook onions, chiles, ginger, curry leaves, and remaining garlic, stirring occasionally, until lightly browned, about 5 minutes. Stir in spice mixture and cook over medium-low heat, stirring occasionally, 5 minutes.
• Meanwhile, spoon off thick cream from coconut milk (about 1/2 cup) and reserve separately from remaining coconut milk.
• Push onion mixture to edge of skillet and put fish in center, then pile onion mixture on top of fish. Add thin coconut milk and simmer, covered, shaking skillet occasionally, until fish is just cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
• Add thick coconut cream and tomato to skillet and simmer until tomato is slightly softened, about 1 minute. Season sauce with salt and spoon over fish.
Some of our clients praise for Nimmy:
“I spent my 50th with the wonderful Nimmy and Paul and will write to them to thank them again”
“Gave us a superb meal - good to have her showing us how she prepared some of her dishes”
Aanavilasam Luxury Plantation House
This stylish property is owned by Salim Pushpanath, a well known photographer and publisher and an old friend of Kerala Connections as we have been buying his photographs for use in our brochures and websites for many years. It has two suites in the main building and two pool villas, and the guest rooms offer spacious accommodation. The property is set in 7 acres of land and is a short drive from the Periyar Wildlife Sanctuary. Salim is a perfectionist and this shows in the attention to detail that he has put into this new property. Salim is not always available but there is a delightful host (Pirkko Paxton) to welcome you and ensure that you are comfortable. Pirkko (originally from Finland) and her British husband John fell in love with Kerala on their first visit, a holiday arranged by Kerala Connections a number of years ago. The food is home cooked and cookery lessons are available on request. With advance notice photography instructions with Salim can also be arranged. Aanavilasam is a relatively new property but it is already a firm favourite with our customers and on Trip Advisor.
Comments from clients that have stayed recently:
“Outstanding in every way and Pirkko went out of her way to make sure we made the most of our stay. The chef, Krishna provided us with amazing meals. We felt very well looked after – house guests rather than visitors”
“Best rooms - spacious, well furnished and spotlessly clean. Best shower in India”
“Perfect – no other words for it – everything perfect!!!!!!!!!!!!!!!!!!!!!!!!”
“Pirkko went out of her way to make it an exceptional stay.”
“We really enjoyed this place and became very friendly with Pirkko and John”