Dinner

Kerala prawn masala – prawns cooked in a thick onion-tomato masala with chilli, coriander and ginger-garlic and finished with curry leaves. Ready in 30 minutes.

Soft aloo chapathi – wheat flour kneaded with mashed potato, shallots, green chilli and coriander, rolled out and cooked on a tawa. Serve with curd.

Manga perukku – a cool, tangy Kerala side of raw mango, onion and green chilli in coconut, crushed mustard and curd, finished with a red chilli tempering.

An easy one-pot ghee rice – pulao rice cooked in ghee with ginger-garlic, fennel, garam masala and ground mint and coriander, done in a pressure cooker.

Manga parippu – tur dal and raw mango cooked with turmeric and chilli, stirred with ground coconut and cumin and finished with mustard seeds and curry leaves.

Parippu curry – roasted green gram or tur dal cooked with turmeric and chilli, then stirred with a coconut, cumin and garlic paste. The first dish on a sadya leaf.

Koorkka chicken masala – a mouth-watering Kerala dry curry of chicken and Chinese potato (koorkka) in a spiced onion masala, finished with curry leaves and coconut pieces.

An easy paneer curry – soft paneer in a buttery onion-tomato gravy with cashews, garam masala and a touch of cream. Ready in 30 minutes.

Kerala-style channa masala (kadala curry) – chickpeas pressure-cooked in a gravy of roasted coriander, red chillies and shallots ground with coconut. The classic partner for puttu and appam.

A tangy Kerala curry of roasted dried prawns and raw mango in a ground coconut and shallot gravy, spiced with ginger, garlic and chilli. Serve with rice or chapathi.