- Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.comYes you read it right the 24 hour fish curry from Kerala. I’ve been meaning to share this fish curry recipe for a while now. This is a fiery red fish curry which is not as hot as it looks but is tangy. The trick to get the red hot colour is to use the Kashmiri red chili, which has more colour and does not make the dish too hot. Also the key ingredient in this dish is a variety of tamarind known as kudampuli or pot tamarind, which gives the dish its tangy twist. Ideally to enjoy this fish curry one should prepare this a day in advance in the clay pot and consume it the next day so that the kudampuli gives its complete tanginess to the dish. The Kerala cuisine is renowned for its delectable fish and seafood delicacies and Malayalis have a great enthusiasm and passion for fish curries. The truth is that almost no Kerala traditional lunch is complete without a fish curry. You can always smell simmering fish or fried fish in their kitchens. Also the clay pot used to prepare this curry imparts its earthy flavour to curries and is believed that the fish prepared in another dish is not as good as the one cooked in clay pot. Fish VattichathuServes 2IngredientsKing fish 500 gmShallots 100 gmGinger 1 inch cubeGarlic 10 clovesGreen chili 2-3 noKashmiri chili powder 2 tbspFenugreek seeds 1 pinchKudampuli 2- 3 noCoconut oil 2 tbspCurry leaves 2 sprigsSalt to tasteMethodCut the king fish into cubes and wash with salt and vinegar.Pat dry the pieces and keep aside. Heat coconut oil in the clay pot and crackle fenugreek seeds.Add chopped ginger, garlic, green chili and shallots and sauté well over low heat.Once the onions are light brown add Kashmiri chili powder and kudampuli salt and water and bring to boil. Slide the fish pieces into the gravy and simmer over very low heat to avoid breaking the fish apart.Simmer for 15-20 minutes or until the fish is cooked.Remove from heat and allow it to cool down in the same clay pot.Keep it covered until the next day.Reheat the fish once and serve hot with steamed rice, pickle and popadums on the side.WalnutWalnut is an edible kernel that has been cultivated since ancient times. The ancient Greeks called walnuts as karyon, meaning head because the shell resembles the human head and the nut itself looks like brain. This nut is enriched with many health benefiting nutrients especially omega 3 fatty acids that are essential for optimum health. Structurally the walnut kernel consists of two uneven corrugated lobes that are off white in colour and covered by a papery thin, light brown layer. The lobes are partially attached to each other. The oil extracted from the nuts, apart from cooking has also been used as a base or carrier oil in medicine and in aromatherapy. Walnut oil has flavourful nutty aroma and exhibits astringent properties. Its local application helps to keep skin well protected from dryness. In addition to that walnuts are rich source of many phyto chemical substances that may contribute to their overall antioxidant activity.While buying look at nuts that are bright brown in colour, compact, uniform in size and feel heavy in hand. They should be free from cracks, mould, spots and rancid smell. Unshelled walnuts can be placed in cool dry place for many months, whereas shelled kernels should be placed in airtight container and kept inside the refrigerator so that they don’t turn rancid.Walnut & Date SaladServes 2 IngredientsWalnuts 100 gmDates 100 gmRocket lettuce 200 gmCucumber 200 gmFor dressingOlive oil 2 tbspHoney 1 tbspLemon juice 2 tbspSalt to tasteWhite pepper powder to tasteMethodToast the walnuts in the oven to make them crispy.Deseed the dates and keep aside.Wash and dry the lettuce and cucumber.Place the above ingredients in a salad mixing bowl.Combine all the ingredients required for dressing in a salad bowl.Whisk to make the salad dressing.Pour the prepared dressing over the salad and toss gently.Place the prepared salad in the serving bowl and drizzle the remaining dressing on top.