Urad dahl (lentils) and red kidney beans cooked with coconut, tomato and ground cashews.
Cooked w fresh spinach, coconut and cashews.
Kerala's answer to this Persian/North Indian inspired Kiwi delicacy. Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, with tomatoes and cashews (no cream) - a must try for the die hard Kiwi butter chicken fans.
Chickpeas and pumpkin in a tomato base, flavoured with roasted coconut, shallots and kerala hers and spices.
Batter fried chicken or beef, sauteed in a ginger and garlic mixture with tomato and soy sauce. Served medium or hotter!
Tender pieces of chicken cooked in fresh spinach and cashews ground together then sauteed with roasted garam masala and turmeric.
NZ mushrooms cooked with green peas, coriander, coconut and Keralal spices.
Lamb and fresh vegetables simmered in a light creamy coconut base and flavoured with whole black pepper, cardamom, cloves, ginger and fresh curry leaves.
This famous Kerala dish is from the southern province of Travancore. Tender lamb in a green capsicum pepper and coconut base with ginger, turmeric and cashews.
Fresh aubergines cooked in a base of roasted coriander seeds, coconut, chillies and roasted cashew nuts.
This is a Kerala Syrian Christian delicacy - pot roasted beef cubes mixed with spices and sauteed shaved coconut then lightly caramelized. It serves only medium or spicier.
An adaptation of Chinese cooking to suit Indian tastes. Batter fried florets are cooked with tomatoes and soya sauce with herbs and spices. It serves only medium or spicier.
Tossed cubes of beef in a coconut base sauteed with South Indian garam masala, ground cashews and bay leaves.
Fresh diced vegetables like cauliflower, broccoli, carrot, potatoes and green peas dressed in coconut and onion then sauteed with ground cashew nuts.
A light coconut based dish with an abundance of ginger, garlic, lemon juice and fresh tomato.
A popular dish from the Southern state of Tamil Nadu. Chicken braised with tomatoes, onion and aromatic spices mixed in a traditional Chettinadu recipe.
Fish or prawns cooked with roasted coconut and tomatoes with mixed spices.
Fresh paneer (cottage cheese) cooked in fresh capsicum, onion and cashews ground together and sauteed with roasted cashew nuts.