Kerala curry paste

Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

During my time in Madras, I observed the cooking at the Mysore Restaurant, one of the restaurants housed in the hotel. It specialised in the food of the four southern Indian states of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Chefs from each state were responsible for their particular dishes, and I found myself eating in the restaurant regularly to taste as much as possible. We often had leftovers for supper, too, after finishing our dinner service.

Kerala runs along the Mal