Thanks for the tips!
I think it was yes - it was a little bubbly and definitely had a fermented taste.
Thanks for posting this, I might try to make my own batter sometime.
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Was it cold from the Refrigerator? If so I would take it out a few Hours before so that the Fermentation is more active.
Here is my last batch:
Little clumsy on the Fold
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That looks great!
Ah yes it was indeed cold out of the fridge - I will try to let it come to temperature next time thanks for the tip.
May be Saregama can confirm this. I have never actually used Batter that has been refrigerated.
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Yes, always bring the portion you’re using to room temp.
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I’m making a Halibut curry tonight, inspired by a Keralan fish curry.
…
Some Goan recipes, for another day.
Kerala or Goan?
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I’m probably making something closer to the Keralan recipes I posted tonight.
I was looking at some blog recipes online, and it’s interesting that the Jaffrey recipe doesn’t call for mustard seed, which seems common in most other Keralan fish curry recipes I looked at online.
I tacked on the Goan recipes after the Keralan recipes, after I Googled to see if the Guardian had a Keralan recipe published.
I took elements from the Nigella, Jaffrey and Rick Stein recipes: included tamarind and turmeric, no mustard seed.
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She does call it a “Kerala-style” Curry
Typically most Keralan Fish Curries have Cocum or Tamarind, Fennel Seed, Coriander and Green Chili.
Mustard Seed, Curry Leaves and or Tomato are also common Ingredients.
Nadan Style usually red with Kashmiri Chili, Mappas with Tomato.
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LEMON RICE
I’m relatively new to appreciating the many flavored rices of Southern India.
Lemon rice is my favorite right now. I first ate it as “prasad” (offering) from the Ganesh Temple in Queens, and then recreated if at home because I loved it so much.
It’s very simple. A tempering of mustard seeds, urad dal (matpe beans), chana dal (bengal gram), curry leaves, asafoetida, and whole chilli (red or green). Nuts are optional, but some broken cashews or raw peanuts that are gently fried or toasted go nicely. A pinch of turmeric, then cooked rice, and toss till the color is even. Finish with lemon juice off the heat.
I ate it with yogurt and papad as my whole meal today, but it’s a lovely accompaniment as well — I like it with simply roasted salmon, for example (which I had planned to make, but then I discovered I didn’t have the piece of fish I was sure was in the freezer, so…)
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How did you like it?
There are probably as many fish curries as there are households (maybe a multiple — we have 4 or 5 “basic” versions at home 
) but the classic yellow Meen Moilee and red Goan curry are broadly recognizable.
I liked it, and my DCs liked it!
I haven’t used tamarind at home too often.
I couldn’t find my curry leaves.
Can you tell if mustard seeds are too old or stale? I think I should get some new mustard seeds before using them in a curry with a $60 piece of halibut
I used to get Keralan shrimp curry at a Keralan restaurant in Toronto named Maroli that went out of business about 8 years ago. This flavour of the curry was close. I think this was as good or better, and less sweet than the restaurant’s shrimp curry.
There are around 3 Keralan restaurants in London, ON now. They aren’t high- end. I have only tried one of them, once. I didn’t get the feeling the kitchen was that skilled, and the restaurant wasn’t offering over half of the dishes printed in the menu.
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I am not a subscriber to the western view of spice “aging” 
— I have mustard seeds that I bought probably 10+ years ago that I’m still using (and are perfectly fine) — but they’re in small packets that I open as I need.
Did you taste them?
They’re only tempering, so unless they’re rancid, it’s not going to do damage. (The other option is flavorless… not a problem with mine).
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I didn’t taste them. The mustard seeds I have are in a little plastic container which is open, but snaps shut. They’re probably 8 years old. I’ve been known to use old cloves or allspice, and I’m still working through some Kalustyan’s blends that are 8-10 years old.
I wasn’t sure if mustard, being a seed, and also caraway seed, could taste rancid, in the way poppy or sesame take on a rancid flavour.
Never thought to taste a straight mustard seed.
Haven’t encountered any of those going rancid. But they can dull in flavor if left open / not airtight.
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The Recipe I use for Lemon Rice FOR 100 
(I served it a a Party)
Lemon Rice
Yeilds 100 Cups
10 C Basmati or Massori Rice cooked and cooled
2.5 C Nuetral Oil
.25 C Black Mustard Seed
1 C Channa Dal
.5 C Urad Dal
3 T Turmeric
24 Whole Dry Red Chillies
10 Stems Curry leaves
1 # Carrots Julianne
50 Green Chillies Slivered
.5 C Salt
2 C Lemon Juice
1.5# Fried Cashews or Peanuts
4 Bunches Cilantro
Heat Oil add Mustard Seeds cook till they pop like Pop Corn
Add both Dals and sauté till just starting to toast
Add Red Chilies, Curry Leaves, Green Chilies and Turmeric sauté till Curry Leaves stop sizzling.
Add Carrots and sliced Cilantro Stems
Remove from heat add Salt
Mix gently with cooked Rice and Cashews
Sprinkle on Lemon Juice and Cilantro Leaves and Mix
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I used to love eating at Maroli when I lived in Toronto! Great memories.
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