The Raviz Kadavu

#FishCurryRecipe #FishCurry #GourmetOnTheRoad Traditional Kerala Fish Curry Recipe, Black Pomfret Curry, Spicy Curry, Avoli VaruthaRacha Curry, Green Pepper Mackerel Fry, Ayala Valli Kurumulagu, Poricha Pathiri, The Raviz Kadavu, Kozhikode, Chef Arun Ramanunni Nair In this episode of Gourmet On The Road, Food Lovers Editor, Kripal Amanna goes fish shopping with Chef Arun Ramanunni Nair of The Raviz Kozhikode, after which he watches the chef cook up a delicious sour and spicy fish curry with black pomfret. This Avoli Varutharacha curry is then savoured with a scrumptious Poricha Pathiri and boiled rice. Chef Nair also serves up a unique mackerel fry, Ayala Valli Kurumulagu, flavoured with strings of green pepper pearls at Garam restaurant in the lush settings of The Raviz Kadavu, a stunning resort nestled on the banks of the legendary Chaliyar River just outside Kozhikode. AYALA VALLI KURUMULAGU This delightful twice-cooked fish is moist and flavoursome. I've never tasted mackerel prepared like this before. you taste the tartness of the lime, the whisper of the cheriya pepper, sweetness of the shallots and the flavour of the fish that rounds off everything. Eat with the pumpkin leaves if you're looking to get some fiber into your system. AVOLI VARUTHARACHA CURRY The fish has soaked up the robust flavours of roasted, hand-ground masala, you can taste the toasty, creamy notes of the coconut, the earthy flavours of the coriander and the sharp edge of the tamarind. The poricha pathiri makes for a scrumptious accompaniment to this delicious fish curry, as would some local boiled rice. RECIPE FOR AVOLI VARUTHARACHA CURRY Serves 4 For the fish marinade: Black pomfret 500 gms (after cleaning) Rock salt 1 ½ tsp Tamarind water 100 ml For the ground masala: Coconut oil 30 ml Shallots 50 gms Garlic 25 gms Desiccated coconut 200 gms Coriander seeds 40 gms Whole dried red chilli 4 nos. Curry leaves 10 gms Turmeric powder 1 tsp Coriander powder 2 tsp Chilli powder 1 tsp For the fish curry: Coconut milk (50ml) at the finish to balance the dish. Tomatoes, 2 nos. Curry leaves 5 gms For tempering: Coconut oil 30 ml Mustard seeds 10 gms Fenugreek seeds 5 gms Thin slices of shallots 30 gms Bits of coconut 25 gms Curry leaves 10 gms Whole red chilli 2 nos. Method of preparation: Marinate the fish with rock salt and tamarind water. Keep aside for 30 minutes. Saute the ingredients for ground masala till golden brown. Add turmeric, red chilli and coriander powder into the mix. Remove masala mixture from fire and allow it to cool down. Make a fine paste, mix this masala into the marinated fish. Add two whole tomatoes, quartered into mix it well add curry leaves. Put back on fire and allow it to simmer on a medium flame. Occasionally, gently stir the curry until the fish is cooked. Finish the preparation by adding coconut milk to balance the flavours. Make a tempering with the ingredients and ladle over the curry. Serve with hot rice or pathiri. ADDRESS - The Raviz Kadavu, NH 17, Bypass, Road, Azhinjilam, Kozhikode, Kerala 673632; tel: +91 0495 241 1111 LOCATION TAG - https://goo.gl/maps/1JCnP9oEDZtvNbtbA SUPPORT FOOD LOVERS If you enjoyed this video, please consider supporting Food Lovers TV by joining our membership community on YouTube by hitting the ‘join’ button below or on the home page. You could pledge a nominal sum and receive special privileges like behind the scenes footage, shoot updates, access to live q&a’s and more. You could also support us on our Patreon page. For more info, check out the links below. https://www.youtube.com/channel/UC-Lq6oBPTgTXT_K-ylWL6hg/join https://www.patreon.com/foodloverstv You can also make a one time, direct contribution to our bank account (details as below) Our bank details are as below: A/c name: Hospitality Initiatives India Pvt. Ltd. A/c No: 0056444807 IFSC code: CITI0000004 Bank: Citibank N A Branch: M G Road, Bangalore, Karnataka, India Please email the transfer details to info@foodlovers.in once you have made a contribution. Our vision at Food Lovers is to be India’s finest, and most importantly, trusted content platform in the field of food, wine & spirits and dining. Advertising is clearly demarcated and kept distinct from editorial. We do our best not to blur the lines between the two. As guided by our credo: Truth in food, wine and dining, we have chosen not to put up a paywall as we want our rich content to remain accessible to all. Independent food journalism – free for all, supported by those who can. Members of the Food Lovers TV Ambassador Tier on Patreon: V Malladi Members of the Food Lovers TV Family Tier on Patreon: Stanley Pinto Nilesh D'souza You too can be part of the Food Lovers Patron Network. Visit https://www.patreon.com/foodloverstv to join the Food Lovers family 🙏😋