Wanda and Roqué travelled to Kerala, southwest India known locally as ‘Gods own country’ and so it is. India is a must for your bucket list its full of colour, tradition, amazing festivals, yoga, and the smells of spices cooking at street side food vendors. Roqué remarked how beautiful and sexy the young girls looked in their bright coloured saris and of course bought one for Wanda. Food in Kerala is amazing, fresh herbs and spices. They ventured into the market at Trivandrum and bought bunches of curry leaves, hot red chillies, fresh tamarind, coconuts, bunches of bananas and just picked mangoes. Early in the morning they left their Love Shack where the night had been one of hot and sensuous passion and took a tuk-tuk down to the edge of the Arabian Sea to watch the lines of fisherman dragging in their nets and then auctioning the fish on the beach. One day when the catch was dispatched the fisherman lit a wood barbeque on the beach and made the best Keralan spicy fish curry imaginable. Packed with flavour, so sexy and provocative and to Wanda’s delight they were invited to share this beautiful dish.
When they returned home Wanda and Roqué recreated this dish, to share with friends and here, looking magnificent in her brightly coloured Indian sari, is how she made it. This bountiful dish says to your lover “darling take me to your Love shack…”
But first let’s get cooking –
1 tsp mustard seeds
Handful dried curry leaves
Vegetable oil
3 banana shallots, diced
2 cloves garlic, finely diced
2” fresh ginger, finely diced
1 green chilli, diced
1 tsp chilli powder
1 tsp turmeric
1 tsp ground coriander
1 400g tin coconut milk
1 400g chopped tomatoes
1 tbsp tamarind paste
500g white fish (cod, hake, pollock) cut into chunks
Fish sauce
Fresh coriander
Heat a little vegetable oil in a pan then add the mustard seeds & curry leaves. When the mustard seeds start to pop add the shallots, garlic, ginger & chilli & cook for 5 mins until soft. Then add the chilli powder, turmeric & coriander followed by the coconut milk, tomatoes & tamarind. Stir well to mix the flavours then add the fish & a shoosh of fish sauce. Taste & season with salt & pepper. Simmer gently for 15-20 minutes. Scatter with fresh coriander to serve.
With love Wanda and Roqué
