Craving the spicy flavors of an Indian curry? Learn how to make a seafood curry evoking the taste of South India, with ingredients like garlic, ginger, tamarind, and curry leaves. Though shrimp works well in this curry, any other fish of your choice would work as well. In this workshop, we'll be using techniques commonly found in South India, such as adding coconut milk to balance the spiciness and tempering the curry with mustard seeds and curry leaves. Jalsa By Veda's Signature spice mix is a required ingredient for this recipe, so once you've registered, you'll receive a packet prior to the workshop date. The recipe we'll be learning is also easily adaptable for vegetarians, by simply substituting the seafood for a vegetarian protein of your choice, like paneer or tofu.
Ticket price includes Jalsa by Veda’s signature spice mix, which will be shipped to you before the class! Participants will receive a list of ingredients at least one week before the workshop.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Veda Sankaran
Veda Sankaran graduated with a BA in English from Chatham College and an MEd in TESOL (Teaching of English to Students of Other Languages) from the University of Pittsburgh. Though her professional background thus far has been in Education, she never lost sight of her love of food and cooking and for the last twenty five years has been perfecting her culinary skills. Now Veda is embarking on a new career as a food entrepreneur and chef.
Having grown up as a first generation Indian immigrant in the central Pennsylvania town of Altoona, she cooks to reflect both of these cultural influences. In the past year, she has begun a company, Jalsa By Veda LLC, created and begun marketing a signature Jalsa spice blend, held several successful pop up dinners, competed in the Western PA Lamb Cook Off and worked with the chefs at the Brown in the South event as part of the Chow Chow Food Festival in Asheville, North Carolina.
