




Marinated Pearlspot ( Karimeen ) with Our Authentic combination of hand picked spices and simmered in a coconut ginger sause flavoured with raw mangoes and curry leaves . Note ; Fresh catch Pearl spot ( Karimeen) Sized 180 -210 gm used .
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Thick gravy of chicken cooked in hand picked masalas and spices. serves 1
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Delicious fish curry prepared with a base of coconut milk. Best served with plain rice
Ayala ( Mackerel ) mango curry prepared in a spicy Coconut Paste
Ayala Vattichathu is a hot and tangy fish curry usually made with fresh Mackerel ( Bangda )It goes very well with rice and some Appam / Idiyappam to go on the side. This Hot and spicy fish curry from kerala coast
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Fort cochin special Malabar seer fish curry is a mouth watering delicacy prepared using seer fish
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Pan fried banana leaf wrapped cottage cheese with special south indian spices
(raw mango dal fry ) - yellow lentil cooked with raw mango and tempered with kerala spices.
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Fish Molee is a rich and creamy Kerala-style fish curry where is fresh seer fish cooked in a subtly spiced coconut-based gravy
Prawns butter garlic is a staple stir-fry for both Mangalorean and south kerala households. Preparation : melts the butter in a pan on low heat. Toss the fresh de - veined marinated prawns in the pan on high heat n slow tawa fried.
Fort cochin special fresh prawns slow cooked with a raw mango slices in a creamy coconut milk with a mild farm fresh hand picked spices which sourced from state of iduki in kerala. ( portion size : 8 to 10 piece of fresh prawns )
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A combination of vegetable creamy curry prepared with thick and thin coconut milk and hand picked dry spices
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Lentils based mixed vegetable curry
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Fort cochin nadan kozhi curry is a malabar fragrant South Indian creamy coconut curry with hand picked masalas and spices.
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Fresh Neymeen ( king / Seer fish ) pieces marinated with kerala traditional spices
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One piece of idiyappam
Kothu poratta is a south indian street food delicacy
|serves 1 | Another chef's magic from # 10 fort cochin
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( Portion Size ; 2 Piece of Appam with 250 ml of egg roast with one piece of boiled egg )
500 ml of white rice with 250 ml of fish curry with one small fresh catch of the fish piece
2 appam with 250 ml of vegetable stew
Ghee rice with 250 ml of malabar chicken curry with 2 small piece of chicken.
( 2 peace of kerala poratta + 250 ml chicken curry with 2 small piece of chicken )
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| Serves 1 | Medium spicy | Cooked finest basmati rice stir fried in a wok
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Fort cochin style Malabari prawns biriyani (Chemmeen Biryani) is a robust flavored seafood biryani made from fresh medium sized prawns
Cooked finest basmati rice stir fried in a wok
Fort cochin special hand written recipe Fish Biryani is prepared using Khaima / Jeerakasala rice. Fresh catch of Seer Fish/ Neymeen used for making this Fish Biryani. The perfect blend of marinated fish
Tender lamb pieces marinated with our secret spices mix and blended with aromatic slow cooked hand picked special quality jeera samba rice. note : comes with 3 small pice of tender lamb
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Healthy Brown Rice
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Our Fort cochin Special Malabar chicken biryani is rich with a liberal use of ghee and aromatic with a medley of spices like cinnamon
(2pc) tender chicken marinated in authentic kerala spices
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Large size
As Per Size Of Fish
Neymeen Pollichathu is a traditional Kerala starter where fresh seer / king fish coated with our special hand picked masala wrapped in banana leaves and cooked. Fish and onion tomato masala are alternatively arranged in banana leaves
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Sambharam Or Morumvellam Is A Spicy Butter Milk Spiced With Curry Leaves
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Payasam of the day - loaded with sweetness and enriched with the goodness of milk
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Sadya Is A Meal Of South Indian Origin Especially From The State Of Kerala