Chechi's Thope Hq

Open for orders guys .... Klang Valley Makkal's

📍 Kadamakkudy Islands

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Kerala The phrase "God's own country" did wonders. And it's a magical impact. As the tag was so catchy, the travel folks easily developed a love to see the land. And they were never disappointed while returning. The state has such wonderful and magnificent attractions beyond one's imagination.

Alappuzha - Kochi cruise
Are you a bit tired of walking to explore God's Own Country? How about a backwater cruise, enjoying the comforst of a luxurious houseboat? You can hire one from Alappuzha. Feel free and relaxed as your eyes, first lazily and then passionately enjoy the bewitching Vembanad Lake, the largest backwater stretch in Kerala.

𝐌𝐞𝐞𝐧 𝐏𝐨𝐥𝐥𝐢𝐜𝐡𝐚𝐭𝐡𝐮 🐟🐟🐟 – 𝐊𝐞𝐫𝐚𝐥𝐚 𝐬𝐭𝐲𝐥𝐞 𝐌𝐞𝐞𝐧 𝐏𝐨𝐥𝐥𝐢𝐜𝐡𝐚𝐭𝐡𝐮 𝐢𝐧 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐨𝐢𝐥 𝐜𝐨𝐯𝐞𝐫𝐞𝐝 𝐢𝐧 𝐛𝐚𝐧𝐚𝐧𝐚 𝐥𝐞𝐚𝐯𝐞𝐬 – 𝐯𝐚𝐳𝐡𝐚𝐲𝐢𝐥𝐚. 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐚𝐥𝐥𝐲 𝐝𝐨𝐧𝐞 𝐰𝐢𝐭𝐡 𝐤𝐚𝐫𝐢𝐦𝐞𝐞𝐧 – 𝐩𝐞𝐚𝐫𝐥 𝐬𝐩𝐨𝐭 𝐟𝐢𝐬𝐡.

FOR FRYING FISH
4 slices of fish filet
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon turmeric powder

FOR THE MASALA
1 teaspoon coconut oil
20 shallots or 2 onions, chopped
3 sprigs curry leaves
1 inch piece ginger, minced
2 tomatoes, chopped
1 teaspoon chilli powder
1 teaspoon turmeric powder
2 teaspoon coriander powder
1/2 teaspoon salt
2 sprigs coriander leaves
2 tablespoon fresh shredded coconut

OTHER INGREDIENTS
4–5 foot banana leaf
4–5 lime / lemon wedges

FOR FRYING FISH
Sprinkle salt, turmeric and chilli powder on both sides of the fish and spread it evenly all over the meat. Marinate the fish for 10 minutes. Set aside.
Fry the fish in a tablespoon of coconut oil. Fry for one minute on each side. Remove from heat and set aside on a plate to cool.

FOR THE MASALA
Heat coconut oil in a pan and add in the chopped onions, curry leaves and crushed ginger. Fry till the onions are soft and starting to brown. Add in the chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry till the tomatoes are cooked and juicy. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

COOKING THE FISH IN BANANA LEAVES
Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala. Fold the banana leaf to make a small packet. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.

Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook. Turn the pockets and cook again for five minutes. Cover with a lid and cook.
Remove from heat and serve with lime / lemon wedges.

Chechi's Thope Hq updated their business hours.

Chechi's Thope Hq updated their phone number.

Chechi's Thope Hq is now on WhatsApp.