Tempering in oil is a traditional method of releasing flavour from whole spices, common in Indian cooking, whether to start a dish, or to finish it (as in a tadka). It’s easier than toasting and grinding, but it takes a little bit of nerve the first time or two, to heat the oil to sizzling, and cope with the spluttering an popping. The final product is worth it, though — throughly fragrant, intensely flavourful oil for cooking or serving.
indian, mythili, spices
An intensely aromatic, spicy chicken from the state of Kerala, in the southwest of India. Like a lot of food from Kerala, mustard seed and curry leaf are prominent. With the sweetness of the onion, the richness of the chicken, and the fresh spiciness—it’s crave worthy. We were literally stealing the last few pieces off each-others’ plates. We made this at the Normandie house, as part of a big Indian-food-and-Bollywood night, with our good friend Mythili (check out her great blog!) who’s a regular collaborative cooker in our kitchen. It was perfect with a coconutty egg roast, and some chapati, rice, and beer.
chicken, indian, kerala, mythili, spicy