Herirance Recipes

Creamy Mineri with Tender Kurumba Soup

Kurumba – tender coconut flesh – is generally enjoyed fresh and rarely cooked. Coconut is unique because even though high in saturated fatty acids, it’s relatively longer carbon chain prevents the usual “mischief” caused by saturated fatty acids. Its chief component, lauric acid, increases the body’s metabolic rate.

Complementing kurumba is the fluffy mineri, a good source of magnesium, manganese, phosphorus, and highly insoluble fibre, this lowers the risk of Type-2 diabetes, gallstone formation, and breast cancer. Also its powerful antioxidants limit the effect of free radicals in the body.

6 x 2" strips of kurumba
50g mineri, boiled
1 Litre vegetable stock
Pinch of turmeric powder
5 – 7 leaves of spinach cut in to strips
20g rice flour
Salt & crushed black pepper
1 tbsp mustard seeds
Pinch of cumin seeds
Pinch of sweet cumin seeds
1 tbsp sliced red onions
10ml coconut oil
50ml thick coconut milk
Lime juice to taste

(Serves 4)

1. Heat the oil. Add mustard seeds, cumin and sweet cumin. Allow the mustard to burst.
2. Add the red onions and fry until golden brown.
3. Add the kurumba and the turmeric powder. Saute.
4. Add the boiled mineri, rice flour and mix well. Add the stock and boil.
5. Remove the scum forming on top and simmer for about 10 minutes.
6. Season well and add the spinach.
7. Remove from fire and add the lime juice.

Lula on Kurakkan Crisp Layers in Thick Sarana Sauce

Lula, a fish rich in iron, B complexes, and fat – soluble vitamins like A, K, D, and E, but more importantly with Omega-3 fatty acids, which help control cholesterol and depression, is a popular catch from the nearby Madhu Ganga. The kurakkan (finger millet, a fibre-rich flour) and sarana (a soft, dark-green herbal leaf) serve as highlights to the fish’s delicate flavor in this perfect mild yellow curry.

Fish:
8 fillets of freshwater fish
1 tsp light curry powder
Pinch of turmeric powder
1 tbsp of chopped garlic
1 tbsp chopped ginger
1 tbsp lime juice
Pinch of crushed black pepper
30ml of coconut oil
50g coriander, 250g cumin, 50g sweet cumin

Kurakkan Crisp:
100g kurakkan flour
Salt to taste
1 egg white
50g Gram flour
Ice Water

Creamy Sarana Sauce
1 Bunch of Sarana leaves, washed
50ml thick coconut milk
Pinch of turmeric powder
2 tsp of Maldive fish
2 tbsp chopped red onions
1 tbsp chopped garlic
10ml coconut oil
Salt to taste

(Serves 4)

1. Except for the oil, mix all the other ingredients together and marinate the fish with the mixture, then leave for at least an hour.
2. Mix all the ingredients for the kurakkan crisps together and knead until smooth.
3. Roll into a thin pastry sheet & cut with a round pastry-cutter. Bake in moderate heat until crispy.
4. Drain the Sarana leaves.
5. Heat the oil and add onion, garlic and Maldive fish.
6. Add sarana and turmeric and mix well.
7. Add coconut milk and continue to cook until the milk is reduced to a thick, creamy sauce. Season and remove from fire.
8. Heat the oil and cook the fish in it, taking care not to over-cook. Arrange on a plate between the kurakkan crisps and drizzle the sauce over it.
9. Serve warm.

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