Rick Stein’s India episode 6: As he reaches the end of his journey around India, Rick Stein cooks thoran, a vibrant Keralan vegetable dish, and reveals the outcome of his search for the perfect curry. Rick Stein discovers a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes and enjoys chettinad chicken, a dish inspired by spices brought back from both the east and the west by the local travelling merchants.
He also meets India’s first Masterchef winner in Lucknow to observe the making of dum machli, a sophisticated fish dish served at royal tables. Given the abundance of local produce and streetside markets, Rick is inspired to cook thoran, a vibrant Keralan vegetable dish. Finally reaching the end of his journey around India, Rick hosts a small gathering of friends at his cooking bungalow to reveal the outcome of his search for the perfect curry.
Rick Stein’s India episode 6
Dry curry of cabbage, carrot and coconut (Thoran)
Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes. This meal, if served as six portions, provides 156kcal, 3g protein, 4g carbohydrate (of which 3.5g sugars), 13g fat (of which 10g saturates), 5g fibre and 0.9 salt.
Method:
- Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
- Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
- Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.