Flavours

Karimeen from the backwaters of Kerala flavoured by the sweetness of the freshwater and saltiness of the seawater, smeared in garam masala,  shallow fried in coconut oil with 2 table spoons of ginger past,  1 table spoon of red chilli powder and black pepper powder, 1 table spoon of lemon juice and half a table spoon of turmeric powder and salt served in green banana leaf. This tastes better with local iconic brew Palm wine Toddy, a mildly intoxicating alcoholic beverage.

There are over 3, 500 Toddy shops in Kerala, which serves fermented delicacy with a shelf life  of no more than 24 hours.