South Indian Seafood Cooking Class

About this course

The class introduces coastal South Indian cooking through grilled mullet with red onion chutney, king prawn moilee with cabbage Thoran, and tamarind-spiced rice. Alongside preparing these dishes, participants examine core techniques including building a South Indian curry, tempering spices using tadka, cooking with coconut, and preparing rice using a reliable method.

What you'll learn

• Prepare grilled mullet using a traditional spice marinade
• Cook king prawn moilee and cabbage Thoran
• Apply tadka to temper spices in South Indian cooking
• Use coconut in South Indian dishes
• Prepare rice using the class’s specified method

Is this course right for you?

The course is listed as suitable for all levels. It offers an introduction to South Indian seafood cooking and associated techniques, without the source specifying a required level of previous experience.