AUTONOMOUS SENSORY MERIDIAN RESPONSE (ASMR)

AUTONOMOUS SENSORY MERIDIAN RESPONSE (ASMR)

 

AUTONOMOUS SENSORY MERIDIAN RESPONSE (ASMR)

A few months ago, when I came across the concept of ASMR videos, I thought of creating a cooking tutorial video following the rules of this new relaxation phenomenon on my youtube channel.

The way these visuals are growing in popularity, one can’t even imagine and there are over 8 million of such videos on youtube.

Researchers do suggest that the soft spoken voice (mainly whispering) or the gentle sounds of the objects used helps people to relax and de stress.

I decided to follow this trend and make an ASMR video my way, with food, of course.  I added no music, no talking and explaining what the method was. It was me, in my element, cooking and the sound of all the ingredients being chopped gently, fried, boiled and even the sound of me eating my food, appealed to the senses of my viewers.

They were left confused, yet mentioned that it was mesmerising. I guess it hit a chord when they could just see food being cooked the way one would at home alone and how I enjoyed it,  like it was some form of meditation. Cooking anyway does that. It is an art and if you learn it the right way it can de stress you.

I hope you enjoy watching my video and I definitely plan to do a lot more of these videos. Do leave your thoughts (below this post or the video) about this bizarre yet unique concept that is taking over a world that is mostly controlled by noise.

 

HOW TO MAKE AN AUTHENTIC KERALA PRAWN CURRY | ASMR COOKING.

(You can watch the video on my channel)

RECIPE

Ingredients

  1.  1 cup deveined shrimps/prawns ( or any  fish(not oily) – goes well with boiled eggs if you’re allergic to seafood and for vegetarians, eggplants ( just marinate the eggplant the same way , fry first and then add to the curry)
  2. 1 tsp turmeric powder
  3. An inch of chopped ginger (julienne)
  4. 3-4 CLOVES OF CHOPPED GARLIC (julienne)
  5. 1 medium onion , thinly sliced
  6. 8 curry leaves
  7. 3 green chillies slit thinly
  8. 1 large tomato chopped
  9. 1/2 cup of thin extract of coconut milk
  10. 1/2 cup of thick extract of coconut milk
  11. 2 tablespoon of coconut oil
  12. 1/2 Tsp of mustard seeds
  13. Salt

 

Method

  1. Marinate prawns/fish/ boiled eggs/ eggplant , in lemon juice , salt and turmeric and keep it aside.
  2. In a pan /clay pot, add the coconut oil, when it is hot add mustard seeds and wait for it to crackle.
  3. Add you ginger, garlic, green chillies, a few curry leaves and fry for less than a minute.
  4. Add the onions and sauce it till it becomes translucent
  5. add the thin extract of the coconut milk and keep stirring and bring it to a boil.
  6. Add the tomatoes and keep stirring. The thin extract goes in first because tomatoes have a tendency to make the milk curdle.
  7. Add the marinated prawns/shrimp/fish, and simmer and cook it on low heat for less than 5 mins. You don’t want to overcook the white meat and stir the pot gently. If you are cooking it with fish then don’t use a spoon as it could break the meat. Hold the pot with a cloth and shake it a bit so everything dissolves.
  8. Last, add the thick extract of coconut milk , stir and switch of the gas asap.
  9. Garnish with a few more curry leaves and a tsp of coconut oil for the flavour.
  10. Serve with steaming hot idles or appam and enjoy.

 

The Results? Mmmm……..

 

Please note:  Salmon cannot be used in this. If the fish of your choice is being used always marinate any seafood with salt, turmeric and lemon juice. Also, only coconut oil should be used for this dish for that authentic flavour.

 

3 Comments

  1. Sreepriya Sreedharan
    January 17, 2018 / 1:42 pm

    My Ammas recipe! ..exactly!

      • Sreepriya Sreedharan
        January 20, 2018 / 7:02 am

        Yeah.. but she makes most of her fish curries following the same recipe and Acha keeps complaining that “why Amma’s fish curry is always ‘yellow-yellow’ “?! 🙁

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