“I grew up a vegetarian, but love working with meats.” Says Chef Anand, executive chef at Xandari Pearl. “Having trained under so many chefs in different parts of the world, I have been influenced by many of their styles and have experimented with many flavours. Here, at Xandari Pearl we offer customized menus to suit the tastes of our guests who come from different parts of the world. We are working towards a sustainable supply chain of organic produce and one aspect that we absolutely insist on is that we only serve the fresh catch of the day in seafood.”
Xandari Pearl is a delightful seaside getaway and a meal here can be a languorous exercise. Chef Anand offers to show me how he cooks Fish Mappas, a favourite in oeuvre.
“Heat oil in a pan, add mustard, fenugreek and curry leaves.” He begins, “Add slit green chillies and sliced onions. Saute until the onions turn brown. Now add coriander powder, mustard powder, chopped tomato, kokum, big cubes of any sea fish and a little fish stock. Cover the pan and cook for 5 minutes on a low flame. And then simmer until the gravy thickens. Add coconut milk and simmer, ensuring that the milk does not boil. Garnish with coconut oil, short, thin strips of ginger, diced garlic, curry leaves and chopped shallots. “
Fish Mappas is a Kerala style fish curry cooked in coconut milk and served with appams.