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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: 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

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Jason’s Kerala Prawns Recipe

Serves: 4-6
Prep Time: 15-20 minutes
Cook Time: 20 mins approx


175g Zest Kerala Blend
1kg Local Green Prawns (shelled with tails on)
6 Local Flathead Fillets
1 Red Onion
1 Bunch Pak Choy
½ cup of fresh Coriander
375ml Coconut Cream
½ cup water
3 x large dried smoked chili
salt & pepper to taste


Place prawns and fish into a bowl and cover with the Kerala Blend Marinade and rub into the seafood then let sit for an hour or so. Heat a wok with a small amount of peanut oil (or use coconut oil or olive oil). Fry off the onions until slightly caramelised 3 mins or so. Add dried chilli. Add seafood and half tin of coconut cream & water. Cook for about 5 mins before adding the last half tin of coconut cream and cook for a further 5 mins. Add Pak choy and coriander and cook for a few minutes. Serve with steamed jasmine rice (that’s been cooked with half lemon).

Created by: Jason Mumford, Ballina

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Zest Kerala Blend Recipe

Serves: 4-6 people
Prep Time: 5 minutes
Cook Time: 10 -15 mins


175g Zest Kerala Blend
1kg prawns, firm fish or chicken
1 onion finely chopped
1 tbs oil
½ cup fresh/frozen peas
400ml coconut cream


Cover prawns, fish or chicken in Zest Kerala Blend. Heat oil in heavy based pot, fry onions until just starting to colour, add prawns, fish or chicken and stir on high for 1 min. Add coconut cream and peas. Stir to combine. Simmer until cooked through.

Serve with rice and accompaniments.