50+ Delicious Easter Lunch Recipes Kerala You Need to Try This Year

Easter is a time for celebration, togetherness, and, of course, food! If you’re looking to create an unforgettable Easter lunch, Kerala cuisine is the perfect choice.

Rich in spices, flavors, and ingredients like coconut, seafood, and tender meats, Kerala’s culinary tradition offers an array of mouth-watering dishes that can elevate any holiday feast.

From flavorful seafood curries to spicy beef fry and creamy vegetable stews, there’s a Kerala dish to please every palate.

Whether you’re hosting a large family gathering or enjoying a more intimate celebration, these 50+ Easter lunch recipes from Kerala are sure to inspire your cooking.

Not only do they bring the authentic taste of God’s Own Country to your table, but they also capture the essence of Kerala’s diverse food culture — a beautiful blend of spices, freshness, and tradition.

In this blog, we will explore some of the best dishes to include in your Easter lunch spread.

50+ Delicious Easter Lunch Recipes Kerala You Need to Try This Year

As you prepare for a festive Easter lunch, Kerala’s vibrant culinary traditions will undoubtedly offer something unique for everyone at the table.

Whether you choose a flavorful fish molee, a spicy beef fry, or a light and aromatic vegetable stew, you can trust that these 50+ Kerala-inspired dishes will provide a diverse and flavorful feast for your Easter celebration.

The blend of spices, the richness of coconut milk, and the fresh local ingredients used in Kerala cuisine make it a perfect choice for any holiday gathering.

With these recipes, you’ll create an unforgettable meal that celebrates not just the occasion but also the incredible food culture of Kerala.

So gather your ingredients, roll up your sleeves, and get ready to serve up a taste of Kerala this Easter!

Kerala Style Chicken Stew

Kerala’s Chicken Stew is a delicate and aromatic dish, featuring tender chicken pieces simmered in a rich, mildly spiced coconut milk base. The stew is a comforting dish that pairs perfectly with Kerala’s soft appams (rice pancakes) or steamed rice. This dish is a must-have on Easter in many Christian households in Kerala, offering a harmonious blend of coconut, spices, and aromatic herbs.

Ingredients:

• 500g chicken (cut into pieces)
• 2 large potatoes (peeled and cubed)
• 1 large onion (sliced)
• 1 tomato (chopped)
• 1-inch ginger (sliced thin)
• 4 cloves garlic (minced)
• 2 green chilies (slit)
• 1 tsp black pepper
• 1 tsp fennel seeds
• 1 stick cinnamon
• 2-3 cloves
• 1 cup thick coconut milk
• 1 cup water
• Salt to taste
• 2 tbsp ghee or coconut oil
• Fresh curry leaves

Instructions:

1. Heat the ghee or coconut oil in a large pan. Add fennel seeds, cinnamon, and cloves. Once they splutter, add sliced onions, ginger, and garlic. Sauté until the onions turn golden brown.
2. Add the chicken pieces and sauté for about 5-7 minutes until the chicken is browned on all sides.
3. Add the chopped tomatoes, green chilies, black pepper, and curry leaves. Cook for 2-3 minutes, letting the tomatoes soften.
4. Add the cubed potatoes, coconut milk, and water to the pan. Stir to combine, then cover and simmer on low heat for 25-30 minutes or until the chicken and potatoes are tender.
5. Add salt to taste and let the stew simmer for another 5 minutes, allowing the flavors to meld together.
6. Serve hot with appams, steamed rice, or bread.

Kerala Style Chicken Stew is a light yet flavorful dish that is both hearty and comforting. Its subtle spice levels and creamy coconut base make it the perfect dish to enjoy with family and friends. Whether served with appams or rice, this dish will certainly become a highlight of your Easter lunch. The balanced flavors of coconut, spices, and tender chicken bring out the best of Kerala’s culinary traditions.

Kerala Beef Fry (Easter Special)

Kerala Beef Fry is a fiery, aromatic dish that’s a favorite among Keralites, particularly during festive occasions like Easter. The tender beef is marinated in a blend of spices, then pan-fried to perfection, creating a crispy, flavorful exterior. This dish is commonly paired with steamed rice, porotta (layered flatbread), or Kerala-style rice roti. The rich combination of spices and the heat from green chilies makes it an irresistible dish.

Ingredients:

• 500g beef (cut into small cubes)
• 2 large onions (sliced thin)
• 4 cloves garlic (minced)
• 1-inch ginger (minced)
• 3-4 green chilies (slit)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 2 tbsp coconut oil
• Salt to taste
• Fresh curry leaves
• 2 tbsp thick coconut milk (optional)

Instructions:

1. In a large bowl, combine the beef with turmeric, chili powder, garam masala, coriander powder, vinegar, soy sauce, and salt. Mix well and let it marinate for at least 1 hour or overnight for the flavors to intensify.
2. Heat coconut oil in a heavy pan or wok. Add the sliced onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown and fragrant.
3. Add the marinated beef to the pan and stir-fry on medium heat for 10-15 minutes, allowing the beef to sear and develop a rich color.
4. Reduce the heat, cover, and cook for another 30-40 minutes, adding water if necessary to prevent burning and ensuring the beef is cooked through and tender.
5. Once the beef is tender and the gravy has reduced, add coconut milk if you prefer a creamier texture.
6. Finish the dish by adding fresh curry leaves and stirring them in. Serve hot with steamed rice, porotta, or Kerala rice roti.

Kerala Beef Fry is a robust and flavorful dish that stands out at any Easter celebration. The combination of marinated beef and bold spices, along with the crispy fried texture, gives this dish a satisfying crunch and depth of flavor. Pairing it with Kerala-style breads or rice brings balance, making it an excellent choice for a festive Easter meal. The unique spices used in this recipe truly capture the essence of Kerala’s rich culinary heritage.

Kerala Fish Molee (Fish Stew)

Kerala Fish Molee is a mild, aromatic fish stew cooked with coconut milk and flavored with a medley of spices. The dish is known for its balance of sweetness and heat, with the freshness of the fish complemented by the creaminess of the coconut milk. Often prepared for special occasions like Easter, this dish is best enjoyed with steamed rice or appams, offering a refreshing yet rich experience for the palate.

Ingredients:

• 500g firm white fish (like kingfish or tilapia, cut into steaks)
• 1 large onion (sliced thin)
• 2 tomatoes (chopped)
• 1-inch ginger (julienned)
• 4-5 garlic cloves (sliced)
• 2 green chilies (slit)
• 1 tsp turmeric powder
• 1 tsp black pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 1 tbsp mustard seeds
• 1 tbsp coconut oil
• 1 tsp vinegar
• Salt to taste
• Fresh curry leaves

Instructions:

1. Heat coconut oil in a large pan. Add mustard seeds and wait for them to splutter. Then add onions, garlic, ginger, and green chilies. Sauté until the onions soften and become translucent.
2. Add chopped tomatoes, turmeric powder, black pepper, and curry leaves. Cook for 5-7 minutes until the tomatoes soften and the spices become aromatic.
3. Add the fish pieces to the pan and cook for 5 minutes on both sides until lightly browned.
4. Pour in the thin coconut milk and vinegar, allowing the fish to cook for another 10 minutes on low heat, ensuring the fish absorbs the flavors.
5. Add the thick coconut milk and salt to taste, then simmer for another 5-7 minutes, ensuring the stew is creamy but not overly thick.
6. Serve hot with steamed rice or appams.

Kerala Fish Molee is a delicate and flavorful dish that balances the richness of coconut milk with the lightness of the fish. The spices are mild yet aromatic, creating a comforting dish that is both satisfying and easy on the palate. Perfect for Easter lunch, this dish offers a fresh, light alternative to heavier meats, and its creamy texture combined with fragrant curry leaves makes it a favorite in many Kerala households. Pairing it with rice or appams ensures that every bite is a rich, flavorful experience.

Kerala Prawn Curry (Chemmeen Curry)

Kerala Prawn Curry, also known as Chemmeen Curry, is a spicy, tangy, and aromatic seafood dish that showcases the fresh flavors of prawns. The curry is cooked in a rich, coconut-based gravy with a blend of traditional spices and tamarind for a hint of tanginess. This dish is a favorite during festive occasions, especially Easter, and pairs wonderfully with steamed rice or Kerala’s traditional rice pancakes (appams).

Ingredients:

• 500g prawns (cleaned and deveined)
• 2 large onions (sliced thin)
• 2 tomatoes (chopped)
• 1-inch ginger (minced)
• 4-5 garlic cloves (minced)
• 2 green chilies (slit)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 tbsp tamarind paste
• 1 cup thick coconut milk
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan, add mustard seeds, and wait for them to splutter. Add sliced onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown.
2. Add chopped tomatoes, turmeric powder, chili powder, coriander powder, garam masala, and curry leaves. Cook for 5-7 minutes until the tomatoes soften and the spices release their aroma.
3. Add the prawns to the pan and cook for 3-4 minutes, stirring occasionally. Once the prawns begin to change color, add tamarind paste and a little water to create a curry base.
4. Pour in the thick coconut milk, adjust salt, and simmer for 10 minutes on low heat until the prawns are tender and the curry has thickened slightly.
5. Serve the prawn curry hot with steamed rice or appams.

Kerala Prawn Curry is a vibrant, flavorful dish that combines the delicate sweetness of prawns with a tangy, spicy coconut gravy. The tamarind adds a subtle sourness that complements the richness of the coconut milk, making it a perfect dish to enjoy with family and friends during Easter. Its rich, aromatic flavors, paired with rice or appams, make this a standout dish at any festive meal.

Kerala Vegetable Olan

Kerala Vegetable Olan is a traditional vegetarian dish made with a variety of vegetables cooked in a coconut milk-based gravy. It is mildly spiced with ginger and green chilies, making it a light and refreshing side dish to accompany other rich main courses. Popular during Onam and other Kerala festivals, this dish is a perfect addition to any Easter feast, showcasing the simplicity and beauty of Kerala’s vegetarian cuisine.

Ingredients:

• 1 cup pumpkin (cubed)
• 1/2 cup green beans (cut into 1-inch pieces)
• 1/2 cup black-eyed peas (cooked)
• 1/2 cup coconut milk (thick)
• 1/2 cup coconut milk (thin)
• 1-inch ginger (minced)
• 2 green chilies (slit)
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. In a saucepan, add the thin coconut milk, pumpkin cubes, green beans, and black-eyed peas. Cook on medium heat until the vegetables are tender, about 10-12 minutes.
2. Add the thick coconut milk, ginger, green chilies, and curry leaves. Stir gently and let it simmer for another 5 minutes to allow the flavors to blend.
3. Adjust salt to taste and add a drizzle of coconut oil for extra richness. Serve hot as a side dish.

Kerala Vegetable Olan is a light and wholesome dish that balances the natural sweetness of pumpkin with the creaminess of coconut milk. Its gentle spicing ensures that the flavors of the vegetables shine through, making it an ideal side dish for Easter lunch. This vegetarian delight is an excellent complement to more indulgent meat-based dishes, offering a refreshing and nourishing touch to the festive table.

Kerala Sadhya – Traditional Banana Chips (Upperi)

No Kerala feast is complete without Upperi, or crispy banana chips, which are often served as part of the traditional Sadhya (a festive vegetarian feast). These chips are made from thinly sliced raw bananas, fried until golden and crisp, and seasoned with salt and turmeric. This snack is a staple in Kerala’s festivals, including Easter, and provides a crunchy contrast to the more soupy or creamy dishes on the table.

Ingredients:

• 4 raw bananas (sliced thinly)
• 1 tsp turmeric powder
• Salt to taste
• Coconut oil for frying

Instructions:

1. Peel the raw bananas and slice them thinly using a mandolin or a sharp knife.
2. In a bowl, mix the sliced bananas with turmeric powder and salt, ensuring all pieces are evenly coated.
3. Heat coconut oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the banana slices in batches, frying until golden brown and crisp. Avoid overcrowding the pan.
4. Remove the chips from the oil and drain on paper towels. Let them cool completely before serving.

Kerala Banana Chips (Upperi) are a crunchy, addictive treat that offers the perfect balance of saltiness and the subtle sweetness of raw bananas. These chips are a beloved snack in Kerala and are often enjoyed during festive meals like Easter. Their crisp texture and vibrant golden color make them a delightful accompaniment to any dish, and they are a must-have during celebrations like Easter, adding a satisfying crunch to the festive spread.

Kerala Beef Fry (Adukkala Mezhukkupuratti)

Kerala Beef Fry, or Adukkala Mezhukkupuratti, is a spicy, flavorful dry fry dish that features tender beef cooked with a blend of traditional spices and a touch of coconut oil. The beef is seared until it’s caramelized and coated in a rich mixture of aromatic spices, curry leaves, and fried coconut. This dish is a favorite for special occasions like Easter, and it pairs beautifully with rice, appams, or parathas.

Ingredients:

• 500g beef (cubed)
• 2 onions (sliced thin)
• 1-inch ginger (minced)
• 6-7 garlic cloves (minced)
• 2 green chilies (slit)
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 1 sprig curry leaves
• 1/2 cup grated coconut (roasted)
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. In a pressure cooker, add the beef cubes, turmeric powder, chili powder, coriander powder, garam masala, and salt. Cook with a little water for 3-4 whistles until the beef is tender.
2. Heat coconut oil in a large pan. Add sliced onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown and aromatic.
3. Add the cooked beef to the pan, along with the curry leaves. Fry on medium heat, stirring occasionally, until the beef is well browned and caramelized.
4. Add the roasted grated coconut and stir it in. Continue frying for another 5 minutes until the beef is crispy and coated with the flavorful spices.
5. Serve hot with rice, appams, or parathas.

Kerala Beef Fry is a rich, flavorful dish that perfectly balances the tender beef with the spices and the crunch from the roasted coconut. The savory depth of the spices and the aroma of curry leaves make this dish a standout for Easter celebrations. Whether enjoyed with rice or bread, this dish adds a burst of flavor and texture that will be a crowd-pleaser.

Kerala Fish Moilee (Meen Moilee)

Kerala Fish Moilee, or Meen Moilee, is a mild, creamy, and aromatic fish curry that is cooked in a coconut milk-based gravy. The fish is simmered in the coconut milk along with subtle spices, creating a delicate balance of flavors. This dish is a favorite during Easter and other special occasions in Kerala, as it’s light yet flavorful, making it an ideal dish to serve with rice or appams.

Ingredients:

• 500g firm white fish (kingfish or tilapia)
• 1 onion (sliced thin)
• 2 tomatoes (chopped)
• 1-inch ginger (sliced)
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 cup coconut milk (thick)
• 1/2 cup coconut milk (thin)
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a large pan. Add sliced onions, ginger, green chilies, and curry leaves. Sauté until the onions are soft and golden brown.
2. Add chopped tomatoes, turmeric powder, and black pepper. Cook for 3-4 minutes until the tomatoes soften.
3. Add the thin coconut milk and bring it to a simmer. Carefully place the fish pieces into the pan and cook for 10-12 minutes until the fish is tender.
4. Pour in the thick coconut milk and cook for another 5 minutes on low heat. Adjust salt to taste and allow the curry to thicken slightly.
5. Serve hot with steamed rice or appams.

Fish Moilee is a comforting, light curry that captures the essence of Kerala’s coastal cuisine. The coconut milk gravy makes it rich yet delicate, allowing the natural flavors of the fish to shine through. It’s an ideal dish for Easter, offering a refreshing and mild contrast to spicier options while still delivering a satisfying depth of flavor. Enjoy this dish as a flavorful accompaniment to your holiday feast.

Kerala Appam with Stew

Appam with Stew is a quintessential Kerala dish that combines soft, fluffy rice pancakes (appams) with a rich, mildly spiced stew made with either vegetables or chicken. The appams are perfectly designed to scoop up the stew, making it a comforting, hearty meal ideal for Easter lunch. The coconut-based stew is aromatic and filled with the goodness of vegetables or tender chicken, providing a nourishing dish to enjoy with your loved ones.

Ingredients for Appam:

• 2 cups rice flour
• 1/2 cup cooked rice
• 1/4 tsp yeast
• 1 1/2 cups warm water
• 1/2 tsp sugar
• Salt to taste

Ingredients for Stew:

• 2 cups mixed vegetables (carrot, potato, beans, etc.) or 500g chicken (boneless, cubed)
• 1 onion (sliced)
• 1-inch ginger (minced)
• 2 green chilies (slit)
• 1 tsp black pepper powder
• 1 sprig curry leaves
• 1 cup coconut milk (thin)
• 1/2 cup coconut milk (thick)
• 1 tbsp coconut oil
• Salt to taste

Instructions for Appam:

1. In a bowl, dissolve yeast and sugar in warm water. Let it sit for 10 minutes to activate.
2. In a large mixing bowl, combine rice flour, cooked rice, and the activated yeast mixture. Add enough warm water to form a smooth batter. Cover and let it rest for 3-4 hours for fermentation.
3. Once the batter has fermented, heat an appam pan and pour a ladle of the batter. Swirl the pan to spread the batter in a circular shape, leaving a thicker edge. Cook on medium heat for 2-3 minutes until the edges are crisp and golden. Remove the appam and set aside.

Instructions for Stew:

1. In a pot, heat coconut oil and sauté onions, ginger, green chilies, and curry leaves until the onions turn translucent.
2. Add the mixed vegetables or chicken, black pepper powder, and salt. Stir well and cook for 5 minutes.
3. Pour in the thin coconut milk and bring to a simmer. Cook until the vegetables or chicken are tender, about 15-20 minutes.
4. Add the thick coconut milk and simmer for another 5 minutes to thicken the stew.
5. Serve the stew hot with fresh appams.

Appam with Stew is a complete meal that brings together the delicate flavors of Kerala’s rice pancakes with the creamy, savory stew. The appams are soft and pillowy, ideal for soaking up the coconut-based stew, which can be made with either vegetables or chicken depending on preference. This dish is light yet filling, making it an excellent choice for an Easter meal, offering both comfort and tradition in every bite.

Kerala Chicken Curry (Naadan Kozhi Curry)

Kerala Chicken Curry, or Naadan Kozhi Curry, is a traditional dish that brings together tender chicken pieces cooked in a rich, spiced coconut gravy. The curry features the bold flavors of ginger, garlic, and curry leaves, along with a special blend of local spices that give it a distinctive aroma and taste. This dish is often served with rice, appams, or parathas and is a must-have for any special occasion, especially Easter.

Ingredients:

• 500g chicken (cut into pieces)
• 2 onions (sliced)
• 1-inch ginger (sliced)
• 4-5 garlic cloves (minced)
• 2 tomatoes (chopped)
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup coconut milk (thick)
• 1 tbsp coconut oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté onions, ginger, garlic, and green chilies until golden brown and aromatic.
2. Add chopped tomatoes and cook until they soften. Add turmeric powder, chili powder, coriander powder, and garam masala. Stir and cook for a couple of minutes until the spices release their aroma.
3. Add the chicken pieces, season with salt, and stir well to coat the chicken with the spice mixture.
4. Add enough water to cover the chicken, bring to a boil, and then simmer on low heat for 20-25 minutes until the chicken is fully cooked.
5. Add thick coconut milk, adjust the seasoning, and let it simmer for another 5-10 minutes until the curry thickens.
6. Garnish with fresh cilantro and serve with rice, appams, or parathas.

Kerala Chicken Curry is the perfect balance of flavors with its spicy, aromatic gravy and tender chicken. The coconut milk adds a richness that complements the bold spices, while the curry leaves and cilantro provide a refreshing finish. This dish will definitely be a hit at your Easter table, offering a comforting, hearty meal that pairs perfectly with a variety of sides.

Kerala Sadya – Avial (Vegetable Stew with Coconut)

Avial is a staple in the Kerala Sadya, a traditional feast, and it is often prepared for special occasions like Easter. Made with a variety of mixed vegetables, Avial is a hearty and healthy dish that is cooked in a coconut-based gravy with yogurt and tempered with mustard seeds and curry leaves. It’s a delicious combination of flavors and textures, and it’s perfect for those who prefer vegetarian dishes.

Ingredients:

• 1 carrot (cut into pieces)
• 1 potato (peeled and cut)
• 1/2 cup beans (cut into pieces)
• 1 drumstick (cut into pieces)
• 1/2 cup raw banana (cut into pieces)
• 1/2 cup pumpkin (cut into pieces)
• 1/4 cup coconut (grated)
• 2 green chilies
• 1/2 cup yogurt
• 1/2 tsp turmeric powder
• 1 tbsp coconut oil
• 1 sprig curry leaves
• 1 tsp mustard seeds
• Salt to taste

Instructions:

1. Cook the mixed vegetables (carrot, potato, beans, drumstick, raw banana, and pumpkin) in a pot with water and turmeric powder until they are soft but not mushy.
2. In a blender, grind grated coconut and green chilies into a smooth paste. Add this paste to the cooked vegetables and mix gently.
3. Add salt and cook the mixture for a few minutes until the vegetables are well coated with the coconut paste.
4. Whisk the yogurt and add it to the pot, stirring carefully to avoid curdling. Allow it to simmer for 2-3 minutes.
5. In a separate pan, heat coconut oil and temper mustard seeds and curry leaves. Pour this tempering over the Avial and mix gently.
6. Serve hot with rice as part of a traditional Sadya or Easter feast.

Avial is a wholesome, nutrient-rich dish that celebrates the vibrant vegetables of Kerala, combined with the creaminess of coconut and the tanginess of yogurt. Its rich flavor comes from the balance of spices and the tempering of mustard seeds and curry leaves, making it a perfect vegetarian addition to your Easter feast. It’s best enjoyed with rice and other Kerala specialties for a complete meal.

Kerala Prawn Curry (Chemmeen Curry)

Chemmeen Curry, or Kerala Prawn Curry, is a rich, spicy, and tangy seafood dish made with succulent prawns cooked in a coconut-based gravy. The prawn curry is flavored with tamarind, curry leaves, and a blend of local spices that give it a deep, comforting taste. This dish is perfect for Easter, especially for those who enjoy seafood, and pairs beautifully with steamed rice or appams.

Ingredients:

• 500g prawns (peeled and deveined)
• 1 onion (sliced)
• 1-inch ginger (sliced)
• 4-5 garlic cloves (minced)
• 2 tomatoes (chopped)
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1 tbsp tamarind paste
• 1/2 cup coconut milk (thick)
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan and sauté onions, ginger, garlic, and green chilies until soft and golden.
2. Add chopped tomatoes, turmeric powder, chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and the spices become aromatic.
3. Add the prawns and sauté for a couple of minutes until they turn pink.
4. Add enough water to create a gravy and simmer for 10-12 minutes until the prawns are cooked through.
5. Stir in the tamarind paste and coconut milk, adjust the salt, and let the curry simmer for another 5 minutes.
6. Garnish with curry leaves and serve hot with rice or appams.

Kerala Prawn Curry is a flavorful dish that highlights the delicate sweetness of prawns, complemented by the tangy tamarind and the creamy richness of coconut milk. The perfect balance of spices makes this dish a memorable addition to your Easter meal, offering a rich, comforting flavor profile that pairs beautifully with rice or appams. This dish is sure to be a favorite for seafood lovers at your celebration.

Kerala Beef Fry (Naadan Beef Ularthiyathu)

Naadan Beef Ularthiyathu, or Kerala Beef Fry, is a spicy and aromatic beef dish that’s a crowd favorite during special occasions, including Easter. The beef is slow-cooked with a rich blend of spices, including black pepper, fennel, and curry leaves, and then stir-fried until it’s crispy on the edges. This dish is typically paired with Kerala parathas, appams, or even steamed rice, making it a hearty and satisfying addition to your Easter lunch spread.

Ingredients:

• 500g beef (cut into small cubes)
• 2 onions (sliced)
• 1-inch ginger (sliced)
• 4-5 garlic cloves (minced)
• 2 tomatoes (chopped)
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1 tsp black pepper powder
• 1 tsp fennel seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tbsp vinegar
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. In a pressure cooker, add beef, turmeric powder, salt, and enough water to cover the meat. Cook for 3-4 whistles until the beef is tender.
2. Heat coconut oil in a large pan and sauté onions, ginger, garlic, and green chilies until golden brown.
3. Add chopped tomatoes and cook until soft. Add black pepper powder, fennel seeds, and garam masala. Stir and cook for a couple of minutes to release the spices’ aroma.
4. Add the cooked beef to the pan, along with the cooking liquid. Stir well to combine the beef with the spice mixture.
5. Let the beef simmer on medium heat for 10-15 minutes until the liquid evaporates and the beef begins to fry in the oil.
6. Garnish with fresh curry leaves and serve hot with Kerala parathas or steamed rice.

Kerala Beef Fry is a flavorful, aromatic dish that delivers a perfect balance of spice and tender beef. The slow-cooking process ensures the beef absorbs all the rich flavors, and the stir-frying at the end gives it a satisfying crispiness. This dish is a must-have for an Easter lunch, offering bold flavors and a filling, satisfying meal that pairs beautifully with parathas or rice.

Kerala Fish Molee (Fish Stew)

Fish Molee is a light, creamy, and flavorful fish stew native to Kerala, often prepared with tender fish fillets cooked in a coconut milk-based gravy. The dish is delicately flavored with curry leaves, green chilies, and a touch of turmeric, making it a perfect contrast to spicier dishes at your Easter feast. It’s typically served with rice or appams, making it a soothing and comforting choice for a festive meal.

Ingredients:

• 500g fish fillets (kingfish or any firm white fish)
• 1 onion (sliced)
• 1-inch ginger (sliced)
• 2 green chilies (slit)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 cup coconut milk (thick)
• 1/2 cup water
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan and sauté onions, ginger, and green chilies until the onions turn soft and golden.
2. Add turmeric powder and black pepper powder, and stir well for a couple of minutes to bring out the flavors.
3. Add the fish fillets and sauté gently for 2-3 minutes on both sides.
4. Add coconut milk and water to the pan, and bring it to a gentle boil. Lower the heat and simmer for 10-12 minutes, or until the fish is cooked through.
5. Season with salt and add fresh curry leaves. Let the curry simmer for an additional 2-3 minutes.
6. Serve hot with rice or appams.

Fish Molee is a perfect blend of light, fresh, and creamy flavors, making it a perfect addition to your Easter spread. The tender fish cooked in a mild coconut milk gravy is complemented by the fragrance of curry leaves and ginger, creating a comforting dish that is both flavorful and refreshing. This stew pairs beautifully with rice or appams, making it a great main course for your celebration.

Kerala Vegetable Stew (Ishtu)

Ishtu, or Kerala Vegetable Stew, is a mild, coconut-based dish filled with a variety of vegetables. It’s a light, flavorful dish that complements the richer and spicier items typically found in a Kerala feast. The subtle combination of vegetables like carrots, potatoes, and beans, cooked with coconut milk and seasoned with spices like cinnamon, cloves, and cardamom, creates a soothing dish that pairs wonderfully with appams, idiyappams, or parathas, making it an ideal choice for Easter lunch.

Ingredients:

• 1 carrot (sliced)
• 1 potato (peeled and chopped)
• 1/2 cup beans (cut into pieces)
• 1/4 cup peas
• 1 onion (sliced)
• 1-inch ginger (sliced)
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 cup coconut milk (thick)
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pot and sauté onions, ginger, and green chilies until soft and aromatic.
2. Add turmeric powder, cinnamon, cloves, and cardamom. Stir for a minute to release the fragrance.
3. Add the chopped vegetables and peas, followed by enough water to cover them. Cook for 10-15 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, add coconut milk and season with salt. Simmer for another 5-10 minutes, ensuring the coconut milk doesn’t curdle.
5. Garnish with fresh curry leaves and serve hot with appams, idiyappams, or parathas.

Kerala Vegetable Stew (Ishtu) is a gentle, soothing dish that balances the richness of coconut milk with the freshness of vegetables. Its mild flavor profile makes it a perfect accompaniment to other spicier dishes on your Easter table. Paired with appams or parathas, it offers a comforting and wholesome option for a light, yet flavorful, meal.

Note: More recipes are coming soon!