Cook This: Three recipes from My Thali, including fried fish inspired by Joe Thottungal's Kerala upbringing

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Cook This: Three recipes from My Thali, including fried fish inspired by Joe Thottungal's Kerala upbringing
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Chef and restaurateur Joe Thottungal shares three recipes from his second cookbook My Thali

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Thottungal is a believer in making the most of your food, even the last drops of marinade. His wife, Suma, uses sliced onions to soak up the leftovers, and adds them to the pan a few minutes before serving. “Onions go very well with the fish and that gives a little bit more body and volume to the fish. It’s a beautiful touch.”Article content

The tilapia can be frozen in the marinade, he notes, which is what they often do at home. That way, you’re a big step closer to dinner.Photo by Figure 1 Publishing, is a savoury fried snack from south India. Made with white lentils scented with curry leaves, ginger and cilantro, and studded with green chilies, onion and carrot, they’re gluten-free, dairy-free and vegan by nature.

“It’s a very popular snack. And a lot of people don’t get it right because they don’t soak ; they don’t ferment it a little bit,” says Thottungal. Vadas are usually enjoyed for breakfast or as a snack with afternoon chai. As part of a thali, they’re akin to a pre-appetizer — a small bite to whet your appetite. In the book, Thottungal recommends serving the fritters with his heirloom tomato chutney, but you can mix it up with any kind you like.

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