Kerala Hot Sauce
The range of condiments from Ishka Farms has been developed with the primary aim of introducing the flavours of Capers in an easy to use format for customers. Over the years, we have garnered a lot of support for our agricultural enterprise, and the most frequently asked question has been on how our Capers could best be enjoyed. We have shared recipes and tips; however, the first lockdown caused by the pandemic was the perfect opportunity for us to collaborate with Chef Divesh Aswani and work on a collection of caper based condiments for fuss-free everyday use. His familiarity with Capers during his culinary training and experience in Australia, coupled with his respect for the produce from our farm, made for a perfect springboard for this collection of condiments. To start with, we have versatile, ready to use sauces, a finishing salt as well as a dry spiced caper rub that’s perfect for marination. Our focus has been to develop delicious, shelf-stable condiments without adding preservatives that also do not require refrigeration until opened. We have made these condiments a part of our home pantry in the course of the past year and used them in a variety of foods. We will share recipes that we have enjoyed the most with these versatile pantry must-haves that have transformed our farm’s produce into familiar yet special ready-to-use condiments.
TURKISH EGGS
Ingredients & Quantity
- Ishka farms Kerala Hot Sauce
- Ishka Farms Smoked caper sofrito
- Ishka Farms Caper Pepper Sprinkle
- Eggs
- Hung curd
- Vinegar
- For garnish – Cherry tomato / corriander leaf / parsley / herbs of your choice
KERALA HOT SAUCE CHAMMANDI
Ingredients & Quantity
- 1 cup fresh desiccated coconut
- 3 tbsp Ishka Farms Kerala Hot Sauce
- 2 green chillies – 2 (optional)
- 3 tsp coconut oil
- Salt to taste
- Curry leaves for garnish
Tempura Prawns
Ingredients & Quantity
20 pcs fresh prawns, cleaned and deveined
- 1 cup tempura flour pre-mix (store-bought)
- 2 cups soda
- 2 tsp Caper Pepper Sprinkle
- 1 tsp Ishka Kerala Hot Sauce (optional)
FOR THE BLACK GARLIC AIOLI
- 1 cup mayonnaise
- 2 tbsp Ishka Black Garlic Caper Spread
Berbere Spiced Fish Taco, Caperberry Aioli, Hot Cabbage
Ingredients & Quantity
Ingredients:
FOR THE CAPER BERBERE FISH
- 500g firm fish fillets (red snapper/barramundi/kingfish)
- 2 tbs Ishka Caper Berbere
- 2 tbsp garlic, minced
- 1/2 green lime, juiced
- 2 tbsp olive oil
FOR THE HOT CABBAGE
- 1⁄2 head of purple cabbage, thinly sliced
- 1 tbsp. butter/oil
- 2 tbsp Ishka Kerala Hot Sauce
FOR THE CAPERBERRY TARTARE
- 2 tbsp Ishka Caperberry Mustard
- 1 cup thick mayonnaise
Grilled Haloumi, Hot Caper Labneh, Smoked Tomato Sofrito
Ingredients & Quantity
- ½ jar Ishka Smoked Tomato Sofrito
- 1 block of Haloumi, sliced into ½ in thick slices
- 100g Arugula leaves to garnish
FOR THE LABNEH
- 1 cup hung curd
- 2 tbsp Ishka Kerala Hot Sauce
- 1 tsp Ishka Caper Pepper Sprinkle
Tempura Broccoli
Ingredients & Quantity
200 gms Brocolli florets
- 1 cup tempura flour pre-mix (store-bought)
- 2 cups soda
- 2 tsp Caper Pepper Sprinkle
- 1 tsp Ishka Kerala Hot Sauce (optional)
FOR THE BLACK GARLIC AIOLI
- 1 cup mayonnaise
- 2 tbsp Ishka Balck Garlic Caper Spread
