Nedumudy and Fish curry

When wifey saw the drumstick in our garden she said "let us make some fish curry"

So it was my duty to pluck one and the instructions were very clear  "make sure you cut the fat one as the other one is still tender"

It was washed and peeled and cut into equal pieces (I have always wondered how she manages to cut them exactly into the same length without using a measuring tape) 

I kept hovering around in the kitchen as I wanted to click the finished product. I saw that she was following the recipe "Meen Muringakka curry" 

The aroma and the taste when fish is cooked in a chutty (earthen pot) is very appetising 

As she was cooking I glanced through the recipe book and found that this Meen curry happens to be a delicacy of Nedumudy, one of the larger villages of Kuttanad (Kerala)

This village takes you to a picturesque hidden nature known as Munnattumukham, where three rivers mingles each other and flows. This is the spot where the river  Manimala joins the river Pampa 

So now there is only one drumstick remaining, and my guess is that this will go into the Sambhar next week. 

  

Yesterday’s fish curry

It is very rare that one gets to see the Diamond Anniversary of a couple and I had the opportunity to capture the same on video last week.

Had a lunch party for the couple (my in laws) on our terrace and invited some close friends who were in town. Even though the guest list was not a small one(29), we decided to cook all the food at home (including baking the birthday cake) 

The menu for the lunch was Kerala Chicken curry, Cabbage thoran, Pineapple pachadi, Sambhar, Pork roast and fish curry. 

 

All enjoyed the Appam and there were hardly any takers for rice. 

The moluku idichu varatha pappadam was a novelty for many and they wanted to know how it was made.

All were tickled by the “Yesterday’s fish curry” and one even jokingly commented “don’t tell me you are giving us leftovers”

I had to finally show them the recipe book in which it was named as “Yesterday’s fish curry”

As the recipe says these fish curries taste better the next day and is served a day after it is cooked. Good that we made two chattis of fish curry as it needed constant replenishing. (chatti is the earthen pot in which it is cooked and served)  

For desert we had parippu payasam, another sweet delicacy from Kerala.

The cake (Dulche De Leche Pound Cake) got over within no time as some went in for a second helping. We could not get the flaked almonds in any of the nearby stores, so soaked some almonds overnight and sliced them fine to garnish the cake.

The highlight was the couple cutting the cake and feeding each other

You can see how they looked 60 years ago in the attached video.