Keralan Cuisine

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Duration: 30 minutes

Following on from the success of Indian Food Made Easy, this second series takes Anjum on a journey to show how different regional flavours of the Indian subcontinent can be found up and down the country - from Gujarati cuisine in London to the spicy flavours of the Punjab found in Glasgow.

Anjum heads to Liverpool to meet Lyn, who works as a cook in the local hospital. Lyn often cooks traditional English food at charity events, and she is hoping to raise some money by selling hot food at a stall on Liverpool's biggest farmers' market. Only this time she is going to be cooking Indian food.

Liverpool is home to a large community of Keralans, and Anjum puts together a menu of classic South Indian dishes. There is sumptuous coconut chicken fry, delicious salmon fish wraps, and vegetable and rice noodles cooked in a mild broth.

First though, Anjum and Lyn head off to meet two local Keralans who are fantastic home cooks: Bina shows them how to make hot Keralan pickles whilst Jessy demonstrates how to make a fabulous salmon curry in a traditional Keralan clay pot.

Finally, with 5000 people passing through the gates of the farmers' market, Lyn has to rise to the occasion and get them buying her Indian food.

  • Audio: Interview with Anjum Anand

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  • Clip: Coconut Chicken Fry

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    Anjum shows us how to make Coconut Chicken Fry - a chicken supper dish packed with spices and flavour.


Anjum Anand
Sangeeta Sehdev
Andy Francis


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