Five Recipes with Backwater Burn
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1. Backwater Burn Pepper Chicken
- 500 g chicken thighs
- 2 tbsp Backwater Burn
- 2 tbsp thick yoghurt
- 1 tbsp coconut oil
- 1 tsp ginger-garlic paste
- Salt
Mix and marinate for 1–4 hours.
Roast at 220°C or cook in a hot pan until deeply browned and cooked through.
Finish with fresh curry leaves and a squeeze of lime if needed.
Deep peppery heat + kodampuli tang.
2. Backwater Burn Fish Fry
- 2 firm fish fillets
- 1½ tbsp Backwater Burn
- 1 tbsp rice flour
- 1 tbsp coconut oil
- 1 tsp ginger-garlic paste
- Salt
Mix the Backwater Burn, rice flour, ginger-garlic and oil into a thick paste.
Coat the fish and rest for 20–30 minutes.
Shallow-fry until crisp and browned.
Serve with raw onion, curry leaves and rice.
3. Backwater Burn Prawns
- 250 g prawns
- 1½ tbsp Backwater Burn
- 1 tbsp coconut oil
- 1 tsp garlic
- 1 tsp grated ginger
- Salt
Coat the prawns and leave for 15–20 minutes.
Cook in a very hot pan until just done and slightly charred.
Finish with fried curry leaves and fresh coconut.
This one would be seriously good. The kodampuli gives the prawns a sharpness that cuts through their sweetness.
4. Backwater Burn Coconut Roast Potatoes
- 500 g baby potatoes
- 1½ tbsp Backwater Burn
- 1½ tbsp coconut oil
- 2 tbsp grated coconut
- Curry leaves
- Salt
Parboil the potatoes, then toss with Backwater Burn, coconut oil and salt.
Roast at 220°C for 30–40 minutes until crisp.
In the final few minutes, add grated coconut and curry leaves.
Crispy potatoes + black pepper + kodampuli + coconut. Very Kerala.
5. Backwater Burn Egg Roast
- 4 boiled eggs
- 1½ tbsp Backwater Burn
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1 tbsp coconut oil
- Curry leaves
- ½ tsp ginger-garlic paste
- ½ cup water
Heat the coconut oil and fry the onions with curry leaves until deeply browned.
Add tomato, ginger-garlic and Backwater Burn. Cook for a couple of minutes, then add water and simmer until you have a thick sauce.
Halve the eggs and nestle them into the sauce.
Cook for another 3–4 minutes.
Eat with appam, dosa, rice or parotta.