Kerala Spice Set

See each pack.

Kerala fish curry: Fry shallots, ginger, garlic and curry leaves in coconut oil. Add 2 tsp Kashmiri chilli, ½ tsp turmeric and 1 tsp coriander on low heat for a minute. Add tamarind or kudampuli water and salt, bring to a boil, slide in the fish and simmer 10 minutes without stirring.

Kerala egg roast: Slow-cook sliced onions in coconut oil until soft and golden. Add ginger, garlic and tomato, then 1½ tsp Kashmiri chilli, ½ tsp turmeric, 1 tsp coriander and freshly crushed pepper. Toss in boiled eggs scored with a knife and roast until the masala clings.

Cabbage thoran: Splutter mustard seeds and curry leaves in coconut oil. Add finely chopped cabbage, a pinch of turmeric, green chilli and salt. Cover for 5 minutes, then stir in grated coconut and cook uncovered until dry.

Pepper rasam: Crush 1 tsp black pepper with cumin and garlic. Boil tamarind water with tomato, salt, the crushed pepper and ½ tsp coriander. Finish with a tempering of mustard seeds, dried chilli and curry leaves in ghee or oil.

Each pack carries its own date and best-before date. Store sealed in a cool, dry place, away from moisture. Do not refrigerate.

Packed and marketed by Spice Charm, Sector 10, Greater Noida West, Uttar Pradesh 201301. FSSAI Reg. No. 22725446000493. Country of origin: India.

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