Indian Seafood Breakfast - Kannur FISH MARKET Experience! | Kerala, India

So it's going to be a crunchy, fried, spicy fish fry. Yes, yes. Spicy. David likes spicy much. Then we'll add the spice. Give me all the spice. Yes. Give me all that masala in my mouth. Good morning everyone. This is David Hoffman from David's Bin here in beautiful Kannur, Kerala, India. Today I'm super excited because I'm going into the fish market to buy some fish for breakfast. This is a massive fish market. There's two different sections. There's a section where they auction the fish from the beach and then you have a section where they're just selling mad fish and they're auctioning the fish off, right? So we're going to buy some fish, we're going to try some chai, and then we're going back to the Seashell Harris Beach Homes and then we're going to have a huge feast. Southern Indian breakfast with fish fry with appam. I can't wait. Are you guys excited? Let's do this. So David, we'll start where they are having the bigger fishes, so we'll just check it out. I was surrounded by a huge crowd. Pretty amazing. Hey, hey. No, no, I'm good, I'm good, I'm good, I'm good. Let's go, let's go. So this is where the fishes are sold. Like this is a sale market and that's a wholesale market where the fishermen buy from the other place. And there's an auction. That's the other place. This is where we buy. Like the local people go and buy from here. Wow. Other is the auction place where you buy in a bulk. Okay, let's go inside. I love going to fish markets. It really is a spectacle. Everybody's going crazy, cutting fish, buying fish, so many different. Whoa, look at this. Look at this one. A sailfish. What is that? Oh my God. Can you pick it up? So you have kingfish, shellfish. You have marlin. They have small shrimp. Oh my God. This is massive. Whoa. Here we have the kingfish. Oh my God. Pick it up? Yeah. Whoa. There's a batch. The area outside over here is where they cut the bigger fishes and give to the nearby hotels and the people like that take the fish from here. Like they cut into pieces. Yeah. So I mean basically these are the fish butchers, right? Yeah, the fish butchers. They take off the scales and they cut them into pieces and now this guy's going to cut the massive, massive marlin. Oh my God. This might be a little sensitive for some people, but this is what it is, man. It's a raw market. Really raw. Hardcore fish market. Just walk through here, buy some fish, they'll clean it for you. Take it to your house and cook. And that's what we're doing. We're going to get some tuna, some sailfish. King kingfish and a bit of tuna fish. Wow. Okay. If you want, take this one. I will give discount. For free? Not free. Discount special for you. If you want, I'm standing here cleaning up. And this is a true fish market. It's wet. It's called a wet market. The reason why? Because they keep cleaning and all the water keeps falling. And over here, whoa, we have stingray. Wow. Stingray. What are those? Small sailfish? Small sailfish, right? I've never seen that stingray before. So this is the area where they pack the fishes and load in the trucks over there and everything goes to most parts in Karnataka and other cities in Carolina where it's a station. So we are the nearby port where they get the fishes. So this is one of the best places in Carolina for fishing. No, this is the place where the boats come, in this region. So we are nearby to the Karnataka, like Bangalore, Mangalore, so everything just get exported from here. From here? Oh. Through the tracks you see there. Yeah, so that's what we're seeing here. It's in these big ice containers, right? These big coolers. This is our fish. Kingfish. Love it. Fish fries. Oh, right in the gills. And it goes for the stomach. Right there. Cuts all fins. My turn. So right here, right there. These like cut to pieces, they cut it really, really bad. That's good. You can do it really fast. It's a hard, it's like, almost like a little axe, you know? It's a knife but it's like, it's a really hard one. All right, I'm gonna wash my hands, go fishing. Now we go seashell and make it in the fresh fry and eat together. Awesome, let's do it. I mean, they just pulled me over here so I could see all the fish being sent away. The fish with so much crushed ice, crushed ice everywhere. I have to go, guys. Thank you, thank you, that was awesome. The entire truck was like filled to the rim with tuna and marlin, so wild. All right, let's go, let's go. So now we are entering the harbor. This is the place where the boat comes in, they bring out the fishes, and the people buy it in auction, like in bulk. Wow, yeah, this is how they really sell fish, you know? Auctioning it off, incredible. It's funny, because you don't really see that around the world, they usually do it, but it's not, it's private. Here it's public, just go in, buy whatever you want. Harbor, another very fishy place. Yes, we have small boat coming here. Okay. The fresh fish coming here. Fresh fish. Local people all to buy the simple fish here. Yeah, yeah, amazing. So this is a fish market directly on the beach, on the sand. On the sand. People are buying prawns, sailfish, tuna, everything. Almost everything, because the boat comes directly to here, they unload the fish, because we are late, we couldn't see that, but they'll unload the buckets over here, people will gather around, and they'll buy it in auction. I need this much, I need this bucket. We are getting very cheap. Very cheap. Yeah, I guess this is the first, right? Yeah. So the way it works like this, the fishermen come onto the beach with their catch, and they auction it off. Once they auction it off, these guys buy it, right? And they put it for sale to the next person. To the next person. And that's how it comes. So in the beginning, it's like, it's like one rupee per fish. No, no, no. It's per kg, they tell it per kg. It starts at 200, another person say like 220, 260. 250, 280. Sometimes they'll meet their own people in between to raise the amount. Yeah, yeah, yeah, no, it's good, it's good. It's funny, man. It's funny, it's fun. It's really cool, it's an experience. I actually saw the same thing happen in Port Kochi. Okay. If you were just auctioning, auctioning, auctioning. But yeah, I mean, this is great. Here we have cows, we have fish. All right, guys, I mean, that's basically it. We saw both fishing markets. So the main fish market, and then the harbor fish market. That's what you could do. If you wanna come here and see them auctioning a lot of fish off, come here at 6.30 in the morning. 6.30 in the morning. 6.30, you'll see them coming in waves of boats, bringing all the fish, auctioning right away. And then it hits these mini markets right here, mini vendors. Wow, and they just don't stop selling, huh? They sell, sell, sell, sell, sell. In the evening, the other boats come. Like in the evening, around like three, four. The other people come with the boats. Now the auction comes again. So it's like, either in the early morning, or you should come in around like four, or something like that, for the evening section. Chai? Chai. So chai. Chai with this ambience. Two meter chai? No, don't tell me two meter chai. Okay. Cheers, cheers. Cheers, man. Nice. Creamy. Fluffy. Frothy. Every day, every day. How many a day? Four, five. 40. It's, it's what gives me energy. It's funny, because it has low caffeine, but if you have it at night, you stay up. So that keeps you up. Wow, my friend. Cheers. Super hot. Milky. Incredible India. It's actually 10 rupees each. Total 30 rupees. Wow. And eight rupees for the snack, which my dad just ate. You want the fresh, local banana? Yeah. Yes. You can take here. Then. One for you. Very sweet. Oh, these are the best. This is the organic one. The organic one? They made it in his house. Oh, wow. Yeah. This is incredible. Sweet. Ripe. Oh, man. I'm getting hungry. You can take one more? No, I'm good, I'm good. Besides fish, chai, bananas, there's also tons of fruit. Watermelon, grapes. Oranges and many things like that. And many refreshing drinks and everything. They sell everything. Yeah, I mean, I think it's so hot and all the fishermen, all the buyers come in. They have to have something to buy, right? That's what they say. Perfect. So the difference between these two markets is that the one at the harbor is more for locals. You come here, you buy fish. Even if you're a tourist, you buy fish, go to your hotel, you give it to them and they'll cook it for you, right? The other one is more for restaurants, hotels, et cetera. And they also export from there. Really raw markets. What an experience. Get here early. There's a lot of cows walking around here. It's like Northern India right now. Mad cows, cows everywhere. All right, so we're missing one thing. We're gonna see the boats with the fishing nets. Huge casting nets. Actually, there are many boats than this but everyone has gone deep in for the Monday market, like for the Monday. So they'll be staying in the sea for like two days or three days for the bigger fishers like what we saw and they'll come back. So this is basically just the harbor. All the boats park here. They fix their nets. They go out for a few days. They come back and that's what they do. Repeat, repeat, repeat. Fish, sleep, repeat, right? And these guys right here are putting together a big red casting net. Huge. These are like massive nets, man. And all the boats. I love the boats. Those are the small boats which goes like nearby, like not deep in the sea. But those one are the one that stays for a week or like three, four days. Those are bigger boats that stays for four days. These are one like a one day or a night or something like that. All right, they're telling me I can get on the boat. So let me see. Woo! These are big boats. Whoa. That won't break, right? Amazing. So these go out for a day. They can't, obviously you can't sleep on them. Those you can sleep on. Wow. So basically this is the main guy, probably a few other crew members. They throw the nets. They wait a little while. They come back and they probably fish too, right? Enough of this. Let's go eat. Whoa. The fish fry. Oh man. I love the appam. Appam and dosa. Appam. Appam and steamed cake. And elayada. Elayada. And the banana leaf, the rice, some junky, some coconut, mix and boil that. That is elayada. Oh my God, it sounds amazing. Quick stop. They're plucking out the mussels here. So it's a mussel vendor. He's opening the mussels. They're great. What a great place. So many experiences in like two seconds here. This is one of the best mussels I've ever seen. Look at these mussels. Huge, huge mussels. You guys have just never ending amount of mussels here. A thousand mussels. Oh, look at this. So much. I've never seen a mussel vendor on a street like this in the middle of a city. It's incredible. So he's just taking them all out. He's opening them, taking them out, and they're really, really big. These are massive mussels. These are not small mussels, these are big mussels. Actually, this catching in the seashell in the down, there is a big, big rock. So many rocks are there. Okay. People to go to there, getting down, and they catch and they will give you. Oh, wow. So wild mussels. Who would have known? This is sick. That's sick. This is another incredible thing here. You bought some? Yeah, I already bought the mussel. Now we go to this also take the breakfast. The fish, mussel, everything. Seafood for breakfast. Mussel curry, fish fry, appam. Let's go. I'm starving. Now I'm hungry. Seafood feast, man. We are gonna have a big feast today. I've never had a seafood feast for breakfast. Yeah, man. Oh, great. Mussels, fish, and appam. Delicious. So this is a shortcut to Seashell? This is a beautiful shortcut to Seashell. Through the backwater, without any traffic, we can go. Beautiful. All you have here is like palm trees, goats, cows, the bridge. I love it. Super narrow road. So if there's another car, you have to like get out. We're almost there. Oh, my appetite. It's already almost 10 a.m. We're supposed to be eating at 8 a.m. But there's so much going on in this fish market, so it's all good, though. It's gonna be worth it. Fish fry, and what are we gonna do? Mussel curry? Mussel fry? Mussel fry. Perfect. And here we are, Seashell Harris Beach Home. Look at that. Got the sea right there. We're gonna eat right here. Oh, it's gonna be amazing. Still really early. Evan. Hi, David. How are you? You awake? How was your experience? Amazing, man. He couldn't help and shout. I had an appointment with him. That's why I couldn't join you in the morning. Sorry. No, no problem. Hey, what's up, man? How you doing? David, pleasure. Hey, so now we are gonna clean the fish to make it ready for the fry. Perfect. So you can see him making the puttu, means the steam cake. So this is the puttu. And we're gonna cut the fish over here in the back. Oh, everything's steaming up. So, David, we are just gonna clean it now because it's already cut from the market. So we'll just clean the fish to make it ready for the fry. So basically what he's doing right now is he's marinating the fish to fry. So what he's added is like, he's added the chili powder. He's gonna add the tamarind, the turmeric powder, and everything like that. And he'll add chili with garlic, things like that. So then he marinates it. Once he's done, he just throws it in the fryer. With oil. Coconut oil? With coconut oil. Oh, with coconut oil. This is the secret of the fish fry taste. Actually, we never to ask them outside. Little rice powder, we add this. The flavor is very good taste for the fish fry. So it's gonna be a crunchy, fried, spicy fish fry. Yes, yes. Spicy. David likes spicy much, then we'll add the spice. Give me all the spice. Yes. Give me all that masala in my mouth. Yes. Actually, I get this recipe for my grandmother. Yeah? Yeah, my grandmother doing like that. The time I will go to sitting together here, then we will tell how to taste the fish and everything. Wow. I follow that. Yes, just put the fish here. The aroma is amazing. The aroma is really like. The chili hits you. It gets trapped in your nose. Oh my God. Yeah, because it's cooking. I'm just waiting to eat. I know, I know, I know. This looks, oh man, it's gonna be phenomenal. Actually, this is the steam cake. Here local calling puttu. The rice flour, little coconut, then the rice flour, little coconut, like that three layer. Regularly doing this, the bamboo stick. Just now, we're doing only for this. This is my chef. He's the best boy in last 10 years working here. His hand is very nice. The all food are very tasty. He's doing to the mussel fry. So, what you have added in this mussels is like, we had added the Kashmiri chili, the turmeric powder, the ginger garlic paste, of course, and the main thing is the pepper. Like pepper is that spice that comes mainly in it. So, we're gonna fry it now. This is actually called mussel pepper fry. He added pepper and he also added curry leaves on top of it right now. Smells amazing, really spicy. Indian spice, like ultra hot. We call it as bhaji. This is potato, mashed potato, vegetables, and cooked with some gravy. Perfect. Wow. It goes well with appam, vegetarian food. Though I love mutton. So, we have the corny fish fry. Oh, good. Oh my God, that looks amazing. Let's try it with some gravy. David, these mussels, what do you see? They are gathering mussels there. You can see in the sea there. So, they are gathering. In the morning, they go deep in. These mussels stick on to the rocks. So, they gather them, they bring it in the market, we buy, we cook. Where do you like to start? Should I start from here, should I start? Maybe we can start with the swings. Yeah. We'll start with ele ada. Ele ada, I don't know how we can translate it to English. Anyway, it's an Indian breakfast, Kerala breakfast, which is steamed inside leaf. Sometimes it can be banana leaf, sometimes like this. It's stuffed with jaggery and coconut. So, you can open this leaf, don't eat the leaf. It's edible, right? Maybe, I don't know. But, see this. Wow. Soft, it's steamed. Yeah. No oil, no oil at all. And you can just break and see. You can see jaggery and coconut mix. Sweet. Rice dough. It feels like a, it's like just compacted rice, you know? So, this is a light meal. This is a light meal. It's definitely a meal. And, there are different versions for this. If you travel from south of Kerala to north of Kerala, you'll find different varieties of ada itself. This is steamed. In some cases, there are baked. This is mashed potato. Mashed potato, yeah. Mashed potato with some other vegetables. If you get a green chilli inside that, it's the best. Green chilli? Yeah. If you get from the grape. Oh, so we do it. All of them are best. Ooh, ooh, it's okay. Spiky mouth. So tender. And I guess we should get mussels too. Yeah, please. All right, so I'll just serve a little bit to myself and I'll serve you. Even if the leaf is there, no problem. These leaves gives an added value. Yeah. Take this one, okay? Piece of lemon. No, for the fish. For the fish as well as for the squid also, no? Yes. Is it? Oh, okay, mussels, mussels. Bring a little fish. I love that this fish doesn't have lots of bones. Just a little bit. Right there. Try? Yeah. Good masala. Not so spicy. We call it aikora, this fish. Aikora. Aikora is king fish. King fish. Juicy, a little tender. I like the, because there's some rice flour in it, right? Gives a little crispiness. And so do you mix this with some of the king fish? Yeah, you can. You can? And also in between, you can try this one, kalimakka. You know why it is known as kalimakka? No. Kallu means storm. Kaa means fruit. They stick onto the storm. So as we pluck it from there, it's fruit on the storm. Okay. Wow. They got some sand. It's good. I mean, it's natural. It's real organic. It's not farmed. No. With that lemon. Perfect. Texture. Spice level, it's perfect. But you can take the- He used organic pepper for that. Mm-hmm. Organic pepper. And the spices, ah, stop. My personal favorite is the mussels in Trinidad Seafood. Mm. Just like, when I got some sand. Love it. Wow. Even though this was brunch, it was incredibly delicious. I've never had seafood for breakfast. I've had sushi for breakfast, not a seafood feast. Yeah. Loved it. Loved the spice. I gotta give a big thanks to my friends here. Thank you so much. Seashells, Harris, Beach, Holmes. Thank you. This guy, we had a trip in the fish market, by the way. Yeah. Oh my God. You're the man. He's always very friendly. Yeah. So we explored the fish market. We went through. We saw this swordfish, marlin, tuna. They were cutting the fish. They were packing the fish, shipping it off. Then after that, we went to the harbor. We saw the market there. We saw them auction off some, you know, some fish and prawns. Saw the entire thing there. I mean, the experience alone is going there. It's just really, really cool. Tried some chai. Then we saw the boats. Came here. We made this feast. And I gotta say, it's one of my favorites so far. In terms of breakfast? Yeah. That's a lot of tapoms though. I'm getting a tapom. Well guys, I hope you love this video. If you did, give me a thumbs up. Leave a comment below. Subscribe to my channel, my friend's channel, and we'll see you in the next Travel Food Adventure in Kerala, India. Have a nice day. Mm.