Have you ever had a meal prepared by a chef who has cooked for Ellen DeGeneres? Well, here’s your chance. Renowned chef Saji P Alex will cook at Courtyard by Marriott for their food festival, Mappila — The Secrets of Timeless Flavours, from May 14 to 20. Known for his culinary chops when it comes to Kerala cuisine, Chef Saji has over 25 years of experience and has travelled extensively in the Gulf, working with the Emirate Plaza in Abu Dhabi.
The focus of the festival will be North Kerala cuisine, which he says “uses the same spices as South Kerala cuisine, but a different cooking method. Northern Kerala dishes are more delicate and flavourful”. Expect specialities like Thalassery biriyani, Alleppey Prawn Curry, Malabar Fish Curry, and Nadan Kozhi Roast.
Quite the celebrity in chef circles, Saji has also cooked for internationally renowned personalities like Gary Mehigan, George Calombaris and Matt Preston of MasterChef Australia fame. “They particularly loved the idiyappam, fish molee, mutton stew and vegetable stew,” he recalls with a laugh.
If you want to try a MasterChef-worthy dish in your home kitchen, here’s a recipe from Saji.
.jpg?w=640&auto=format%2Ccompress)
Kozhi Kurumulagittathu
Ingredients:
Chicken curry cut 200 gm | Onion 600 gm | Chilli powder 10 gm | Turmeric powder 20 gm | Garam masala powder 50 gm | Fennel powder 50 gm | Pepper powder 60 gm | Green chilli 20 gm | Curry leaves 40 gm | Coconut oil 300 gm.
Tempering:
Mustard 5 gm | Black pepper crushed 30gm | Fennel powder 15gm | Shallots 50gm | Curry leaves 10gm | Coconut oil 30ml.
Method:
-Heat coconut oil in a broad-bottomed vessel. Sauté ginger, garlic, green chilli, onion and curry leaves till brown in colour.
-Reduce the fire and add pepper powder, chilli powder, pepper powder, turmeric powder and fennel powder. Stir till you smell the aroma.
-Add the sliced tomato and sauté till the oil separates. Marinate chicken with basic spices, fry it and add it to the gravy.
-Check the seasoning and temper with mustard. Serve hot.
-Heat coconut oil in a pan, add mustard and fry the shallots till golden brown in colour, add fennel powder, green chilli and curry leaves stir a while. Pour this mix into the gravy.
Tip: Instead of frying the chicken, slow cook it for softer pieces.