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Zest Kerala Blend: Vegetarian recipe

Vegetarian Kerala Recipe - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 30 mins


175g Zest Kerala Blend
200g Japanese/Kent pumpkin, in 2cm dice
½ cup water
2 tsp oil
300g tin adzuki beans, drained or
150g adzuki beans, soaked, cooked and drained
100g mushrooms, quartered
10cm piece kombu/kelp
150g silverbeet leaves, washed, stems removed and sliced


In a heavy based pan heat the Zest Kerala Blend, the water and the pumpkin. Simmer with the lid on for 5 minutes, then add the adzuki beans and the kombu.

Separately, in a frying pan, season and sauté the mushroom in 2 tsps oil until they gain some colour, then add to the pot. If you think the sauce needs more liquid, add ¼ cup water at a time until it’s enough.

Cook until the pumpkin is soft but not falling apart.

Remove kombu. Then add the silverbeet to cook for a final 3 minutes.

Served with a carrot, beetroot, currant salad with a light balsamic vinegar dressing and a fried curry leaf sprig.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Kerala Blend: Fish Recipe

Fish Kerala - Zest Byron BayServes: 4-6
Prep Time: 5 mins
Cook Time: 15 mins


175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
200g peas
60g baby spinach


In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.

For the final 3 minutes, add the peas & spinach until done.

Serve with papadum and a mint/spinach chutney.

Mint & Spinach Chutney

Fish Kerala with Mint & Spinach Chutney - Zest Byron Bay


50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
pinch sugar
1 tbs white wine vinegar/lemon juice


Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Kerala Influenced Spanish Tortilla Recipe

Kerala Influenced Spanish Tortilla - Zest Byron BayServes 6


175g Zest Kerala Blend
3 large potatoes, peeled and sliced 6mm thick
1 large onion, finely sliced
1½ cups olive oil
4 eggs


In a medium sized, heavy based frying pan heat oil up gently and add potatoes and onion.

Simmer for 10 minutes and then drain oil in a colander.

Whisk together the eggs and Kerala Blend.

Once drained, return the potato and onion to the pan and add the egg mixture. Heat gently and once the bottom is nicely cooked put under a medium heat grill to finish.

East Meets West
Created by : Pob Sellors
Zest Byron Bay
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Crusty Kerala Chicken Schnitzel Recipe

Crusty Kerala Chicken Schnitzel - Zest Byron BayServes 4


4 free-range chicken breasts
175g Zest Kerala Blend
1 cup Japanese (panko) breadcrumbs
4 tbs sunflower/peanut Oil
4 crusty bread rolls

1 cup finely shredded red cabbage
½ cup finely shredded white cabbage
½ cup finely shredded carrot
¼ cup flat-leafed parsley
2-3 tbs whole egg mayonnaise
½ lemon juiced
Salt and Pepper


To “butterfly” chicken: place breast on cutting board. With one hand lying flat on top of it and using a sharp knife in the other, slice to cut from the long side almost all of the way through, leaving a ‘hinge’. Open like a book and press down flat. Hammer with a meat mallet if you want a thinner schnitzel. Repeat with other 3 breasts.

In a bowl, marinate the chicken in Kerala Blend for at least 2 hours, covered, in the fridge.

Once marinated, put breadcrumbs into a large bowl. Drain excess marinade from each breast and then push well into breadcrumbs, turning to coat evenly.

Put on a plate in the fridge for 30 minutes for the crumb to set.

In a large frying pan, heat the oil to about 170°C and fry the schnitzels for about 5-8 minutes on each side or until golden and the chicken is cooked through. Drain on kitchen paper.

For Coleslaw: mix all of the ingredients in a large bowl and season to your liking.

Warm rolls if you like, cut open and fill with crispy schnitzel and crunchy coleslaw.

East Meets West
Created by: Zest Byron Bay

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BBQ Kerala Prawns Recipe

BBQ Kerala Prawns - Zest Byron BayServes: 4-8
Prep Time: 20 mins
Cook Time: 10 mins


16 bamboo skewers
16 large green Australian prawns
175g pack Zest Kerala Blend
1 tbsp oil or oil spray


Soak skewers in water to stop them igniting when cooking.

Shell and devein the prawns leaving on the tails.

In a bowl, pour over enough Kerala Blend to cover the prawns. Toss well and set aside in the fridge for up to an hour to marinate.

Thread one prawn per skewer, keeping the prawn straight.

Preheat the BBQ or chargrill plate and lightly oil. BBQ or grill the prawns until just cooked using any excess Kerala Blend to keep them moist.

Serve as a canapé or with salad as an entrée.

Simple Kitchen Recipes
Created by: Zest Byron Bay