Syrian Christian cuisine?!
Syrian Christian cuisine?
What food and recipes are typical of the syrian christian people of kerala. i have tasted some dishes like kozhi curry and appam, but are there any others ........
Answers:
This is a great question!
A favourite dish of Kerala Syrian Christians (or Saint Thomas Christians ) is stew. Chicken and potatoes are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. They prepare stews with chicken, lamb, duck. The other dishes are piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), fiery vindaloos, sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with Appam. Appams, Kallappams or Vellayappams are rice flour pancakes which have soft, thick white spongy centres and thin golden crip lace like edge. Meen vevichathu or fish in fiery red chilly sauce is also another favourite item. Besides the chicken and fish there is also red meat, erachi orlarthiathu. Beef (or lamb) is boiled with roasted cirruabder seeds, red chilles, cloves, onions, cummins garlic, ginger, fried coconut chips and a little vinegar. Then with the water reduced, the, meat is almost fried dry in a little oil that has been flavoured with sliced shallots and highly aromatic curry leaves. Wine is an integral part of their cuisine. In fact it is said that marrying into a Syrian Christian home can be the best thing that can happen to a food lover!
According to legend, St. Thomas, an apostle of Christ, landed in Kerala and traveled around the place, laying foundations of the Indian church. The St. Thomas Christians of Kerala subsequently evolved their own unique lifestyle, the distinctness of which is reflected in the dress as well as the food habits of the community. Fish, coconut, rice, chicken, tapioca, jackfruit, mango and similar easily available products form the staple diet of the Syrian Christian. The fish, found in many shapes and sizes, is used in different ways- dried and salted and preserved for use on a rainy day or cooked in a savory coconut gravy. When it comes to non-vegetarian delicacies, the cuisine offered in Kerala is simply scrumptious.
MALABAR FISH CURRY
Serves 6
Ingredients:
1-1.5 lbs of firm white fish fillets (cod, tilapia, swordfish, bass, haddock, snapper or halibut)
1 large onion, finely chopped
2-3 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and minced
4 small green thai chilies
10-12 fresh curry leaves
1/2 tsp black mustard seeds
1 tsp ground cumin
1 tsp garam masla
1/2 tsp red chili powder
1/2 tsp tumeric
1/2 tsp ground coriander
salt and pepper to taste
1/2 can coconut milk (can use the light variety)
4 tbsp oil (veg or canola)
1 cup water, as needed
fresh chopped cilantro leaves for garnish
METHOD:
In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.
In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.
In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry. Garnish with fresh cilantro leaves and serve with fragrant Basmati rice or hot chapathis.