Spicy Indian Food!! TODDY SHOP - Fish Head Curry + Fresh Coconut Toddy in Kerala, India!

hey everyone hope you're having an

amazing day it's mark Wiens I'm hanging

out with Evan from food and travel TV

and we are on our way to have a toddy

shop food tour in Kerala

so toddy is what if a Catholic from the

coconut trees it's like the nectar of

the flowers not only from the coconut

trees countries as well as from the palm

trees there are different types of study

and people loves to drink honey more

than that the local the spicy food from

tradition so way to the first place and

we're gonna share this incredible

experience in what a lounging good oh

what a silver doubt boat this beautiful

shirt - no I think Evan said we have a

two-hour journey on the boat through the

back letters to get to the first body

shop so we better fully get settled in

it's not gonna be hard to relax on this

boat in the back orders in the

anticipation of the food we are going to

Roger and toddy shop it will take almost

two hours to reach there if possible

we'll go through the smaller canals

otherwise let's see what's going to

happen

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hey that's it set it and happy yeah

perfect

you look awesome we're ready for the

first time shop yeah what a colorful

beautiful dock that we're coming up here

and we're stopping here to a toddy

tapper so he's he climbs the coconut

trees taps the nectar of the toddy the

coconut palm and then gets the nectar

and see the process a bit and maybe

taste some of the fresh toddy the best

coconut toddy comes from the palms the

coconut palms that are leaning over the

water and so also they're fed by the

brackish water so you got that mix of

salt and fresh water we're gonna watch

him he's gonna climb up he's gonna then

slice the flowers and get that nectar

the juice of the coconut tree so the

toddy is actually the flowers of the

coconut tree the blossoms and so it's

not the fruit it's not the coconuts it's

the blossoms and so it actually is like

the juice the sugar juice that comes out

of the the coconut trunk and the stalks

and the flowers they slice it off and

then they collect it in a jug and that

sits there that drains and that's the

liquid that's the toddy that's the juice

the nectar it really is the nectar and

so then they collected every morning in

the morning it's fresh but it ferments

extremely fast that's why you can't keep

that all well it can keep but it just

gets more and more fermented so you just

harvested the morning batch we're gonna

taste it yes yes

that aroma smells like sour coconut

blossoms that's so fresh it slightly

fizzy it's sour it's carbonated I

there's even ants floating around in it

because they ants the ants want it too I

love fresh to the little nose in it you

put down a gun look what against my next

drink I'm gonna make myself a little

more comfortable

is that okay a little a little bag here

it's a little tight okay now I have some

leg space and it's even frothy

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[Laughter]

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that is just pure joy from a coconut and

a totally different experience from the

coconut fruit or the coconut water it

does not get better than that okay back

in the boat

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I don't know if it's possible to get

better than this cruising the backwaters

in a lounge chair

having sipped toddy fresh toddy capped

patty and on our way to go eat some

spicy food it's a wonderful

it's a

to our boat ride that was beautiful I'm

just sleepy because it was so relaxing

but this is the spot this is the toddy

shop first place we're pulling up what a

location only accessible by boat in

between a river and a rice paddy hungry

now two extremely hungry but employees

first we're gonna go straight to the

kitchen to cook yes okay this location

is extraordinary the aromas in the

kitchen that garlicky green chillies

he's cooking the fires going

we have dishes already cooked and ready

oh it smells unbelievable marks this

this is portobello potala is the local

name beef yeah it's beef Oh thin slices

of beef yes and plenty of coconut desert

shredded coconut right yeah

not sure about diseases of coconut

coconut mature coconut and lots of lots

of chili lots of spices the fish head is

going to somehow reduce illegally - got

it

see what

this is the buck Dahmer oh that's the

plot tamarind in there to the flavor

they are rumored you can smell and like

that even recent is a richness

yeah that's red color the red oil

floating on up and the fish heads a

ginger garlic look at the size of that

eye

oh so it's a huge fish yeah it's a huge

piece they chose had pieces of the head

yeah

showing us the different dishes which

they have it's literally like a shelf a

wooden shelf that the dishes are

prepared and they store on and every one

of them is just bursting it's exploding

with spices and chilies and curry leaves

Evan just is reaching for another dish

this is for a pork pie you missed a

coconut again - yeah cooking it the big

pieces of cooking it with the chefs and

the owner's permission we are just

getting a bite in the kitchen of that

work it's still so hot all the oil well

I got to eat it fast you smell like the

ginger garlic and they're doing the

ginger

there's a bit of on eBay but wow that's

just the crunch of the coconut in the

oily juiciness that's ridiculous

the spiciness that slowly builds

Bertolini vertically with onion and

coconut no coconut in Marcel's pie

Saints by hey you try this no one he

takes lots of spice

so no coconut just not only chili oil

coconut oil coconut oil

oh that's a that's just a multiple of

joy from the from the bookshelf again he

pulled out some some business lights

I think oil they're steamed taro you

have a taro yes now we can try that

checking you it especially China that I

Korea to use

I did see someone together read

in shelter other we never been any

niggerdom it's really it's really

Charlotte of a little chili vinegar are

they were of whom number ability me and

in R&B listening mm-hm in the regime i

Aruna Corrigan yan-lo Sargon forego my

bus yeah this urn is the duck duck right

duck duck is common in this area yeah

this one is duck my bus so it's a type

of it's a type of curry right with the

difference Mexico it's a type of curry

with richness of coconut thinking

locally is not our my bus

none of you stick us pepper the like

this has like a clove all awesome okay

is that a and promote I remember there's

a lot of green chilies in here yeah and

make a blow

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cheesy chili normally that's what we had

already yeah okay we got that fresh one

we got that fermented one and then they

have chili chili toddy toddy infused

with chilies and we've had to get it

that just looks like a straight chutney

toddy a palm coconut wine chutney

although they do have grapes and they

have great one too

we're going to have that as well all but

this chili one I just cannot be wait for

it number 10 de Malaga Cala Luna

Mogollon

ah okay so we're gonna begin with the

chili chili and ginger if things could

not give better chili and ginger toddy

crushed chilies and ginger just floating

around the milk even it's even greener

yeah it's not that milky color it is

milky but it's green milk because of the

green chillies no and then the

naturalness of it there's ants floating

around there's some bugs that have

gotten caught up in the toddy that's how

you want it though because you know it's

right from the tree yes

chili toddy let's go cheers guys

that is amazing cut from the ginger and

the chilies but that same it's sweet

though it doesn't taste too fermented

yeah yeah it's sweet like it's there's

no sweeter it's not permitted it's not

for money ah this one is the fresh one

there's only one per minute one okay so

this is just like it's just like chili

ginger juice yeah like nectar again the

sap of the of the palm the only way to

get all of it is to gather it all and

then when you're ready and that like

what we should do is we should try the

the fermented one yeah

just eight get a comparison of the

flavor but they say it ferments so fast

as soon as they harvest it within two

hours it's 4% alcohol already and then

they said if he keeps on going

fermenting fermenting permitting it will

actually turn to vinegar instead of a

liqueur it will turn to vinegar

serious guys do that motor kalana motor

done it today

Julio here now

oh wow yes William we

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that's vinegary that is vinegary and

delicious I think with like this potty

experience drinking the honey

it has my appetite is at an all-time

high right now my taste buds are flowing

the juices are running I cannot wait now

for spicy food but this one is the great

audience it's actually pink in color

okay no it's fresh okay this one is not

from idiot

looks like heat milk

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it's almost like a yogurt it's all looks

like liquid yogurt

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good food and then now people are

starting to show up for lunch the food

the aromas and people are so friendly to

come here for the toddy but really

coming here for the food he's making

another batch of the fish head curry so

we're just gonna get in on a little bit

on him making it but she's dry fries six

full handfuls of chili powder first and

your Roma coming out of there and then

he just had some water to it

into the fall oh yes all that time

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how the pot kamerad the sourness of the

pot Cameron yes smoky chili love is just

like boiling lava he's playing with it

like chai

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what is chef here

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and I'm following that food right from

the kitchen back to our table view I'm

following that trail of spices this is

prawns roast and this is fish head curry

okay so all of the dishes have arrived

this is yet again another life-changing

meal it's it's all here it's all just

vibrant it's also aromatic the most of

the dishes are the ones that we saw them

in the kitchen that we they were already

cooked but he like scooped them out and

then he also made a prawns roast and

then what's interesting really

interesting to me about this meal is

that it's not served with rice at all

yeah there's rice rice but it's not rice

at all it's its roots we've got taro and

oh yeah with that chutney and then the

apothem the pancake is made with potti

yeah it's been made with poly so it's

permanent so it's gonna have that

sourness it's made with rice flour with

audio start with the fish head yeah man

can I say you should elicit a thank you

yes sure thank you so much

a lot people Amendola Oh Evan is one of

the greatest servers - can I say wonder

toasters oh yes yes you can do whatever

you want

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[Applause]

how do some tamarind Becky the showers

from the tamarind bittersweet because

that's the tambourine taste that is just

unbelievable the mustard seed and the

curry leaves actually good look at yes

like a the meat in there some of the yam

and some of the love chutney oh yeah and

the curry yes everything Wow it's

outstanding sour fruitiness paired with

the spices with the fleshiness of that

fishy and the chewy of the chutney and

fish that is again one of the greatest

things to order because one of the

greatest foods because you just like

keep plucking off pieces of washy fishy

goodness it's totally different from a

rice experience to

and the heartiness the spice thanks

Lambie bubble Atika finished of all that

are you on the island according to the

cellphone hello Angela I might attempt

next the next version of drinking toddy

oh yes I'm gonna take one of the up I'm

next

made with body okay put it back into my

plate and then is it best to take some

of that and put it inside pasta Batta

Batta Batta Batta Batta and you can see

this is also know it's like similar to

the pork just be just Buffalo you can

see the coconut pieces the the chilies

and the curry leaves in there I'm gonna

put this into my a bomb with more of

those green chilies and then onions they

serve it with fresh onions on the side

as well as more deliciousness and

chilies you break a piece for a cup eise

the sponginess of that and then pick up

a pick up a piece of that meat all that

green chili at the end yes yes please

that's just like a finger full of

caramelized spices and curry leaves and

choice the immediate burst of fried

curry leaf just like a entire package of

curry in one leaf then that meat that's

almost like jerky shouts been dehydrated

and out are the pieces of shredded

coconut now you're just like chopped the

crunchiness of it the maturity of it mmm

right right it looks right

we like to have so much food visited

with some salad on the top yeah I think

it's almost the same thing this is what

we've tasted it in the kitchen I think

it's almost the same thing as that beef

yeah I'm just gonna give it a topping a

cap of fried curry leaves mm-hmm same

flavor of the Buffalo just pork I was

most looking forward to here as the duck

mapa yes this is the one name I can't

forget ma Peche no but it's just so good

it'll give it thank you yes tomatoes

that sauce look at how richly green it

is well duck this will be I think this

will be my first time my first time ever

to have a duck in India yeah

Dakota I'm just gonna wrap it up like a

sandwich

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John

it's like a handlebar mustache

the mop us is insane the contrast of

pepper and clove I think it is yeah that

that's like they're weaved together

pepper clove coconut this one is be able

to see the filming horns which one is

much different from the other flavors

much shiver from the green chilies from

that cardamom clove a robot daiquiri is

drinkable it's just it's just like

chunky chunky from all of the

ingredients

there's French on the coconuts I think I

needs to be chased yeah

no chase

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this sweet sweet and busy

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and then the final dish are the prawns

would have just been sitting here in

their own sausage juices with the claws

intact look we got up like there's so

much curry paste on it I don't even know

if the shell is on or off or what yeah

I'm just gonna bite it that's the head

that's the buttery Tom believe that East

all the coconut shreds again another

overdose of flavor and these are the

freshwater freshwater shrimp one more

spoon of this sauce I want a waterfall

of this curry sauce hey Ben would you

like another No

another scoop of that

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this has been beyond expectation beyond

flavor life changes I mean no

meaningless in Otara news story did some

neat initially very heavily I mean

and then brought it up and it was there

were fish so he was a traditional folk

song a folk song

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[Laughter]

another thing I remember I really turned

Ibaka for i @p Nenana and kinda poor

mama hurt

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yeah

oh it does need a wonderful dish does it

wonderfully the whole plan was to do a

full body shop tour yeah of going to

back to back to maybe back toddy shops

but anything can happen when you go to a

body shop you never know what you're

gonna come across what's gonna happen

the experiences the people that you're

gonna meet and this was just a fully

complete 100% toddy shop

yes perfect experience from the

backwaters to the food to the folk songs

to the toddy fishing to the fishing yes

everything has just lined up this has

been a learning experience about the

culture that involves so much more than

just the toddy

it's really about with the people you'll

be a social life flighted them to the

villages to know how friendly the people

are all now good how welcoming they're

they're so welcoming yeah they're so

hospitable yep this is really a special

place so emotional

yeah so emotional so touching I was

singing at the yeah check the end the

songs were by a great artist from Kerala

his name is Kalani everybody would know

he passed away but he lives till in the

hearts of people here jolly Jolly Chetan

jolly chat and his name is jolly and

yeah truly he is a jolly Jolly man

he often comes here just because he

enjoys singing he enjoys the people that

come here enjoys the toddy and it's an

honor to meet him here yes to enjoy just

a shout out to all the chefs they're so

cool right here

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that's gonna bring us to the end of this

Kerala Indian food

potty shop tour except we only went to

one toddy shop we only made it to one

because anything can happen but seeing

the entire process from the coconut tree

to the food to the singing in charming

and everything in between this was an

amazing experience that I'll never

forget in my entire life I want to say a

huge thank you to have been for setting

everything up I'll have his link in the

description box below and if you haven't

already seen all of the videos from this

Kerala food and travel series I'll have

the link in the description box be sure

to check out all the amazing food videos

and thanks again for watching see you on

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