Keralan Coconut Curry
  • 3simple
    steps
  • 10mins
     

A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.

Contains a whole spice pouch and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Mild

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

Information

Anjum’s Top Tips

Cut meat, fish, paneer or vegetables into equal sized cubes.
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3, alternatively if left whole remove them with a spoon before serving. If you are using fish, add this with the main sauce in step 3.
Heat 1 tsp of oil in a small pan, add the whole spices and chilli (if using). Cook for 20 seconds.
Add in any meat, prawns or vegetables and brown gently for 2 mins.
Stir in the sauce along with 50ml of water and bring to the boil. Add the fish or delicate ingredients and simmer until they are cooked through (approx 3-6 minutes).

Coupez la viande, le poisson, le paneer ou les légumes en morceaux égaux.
Si vous n’aimez pas les épices entières, broyez-les à l’aide d’un pilon et d’un mortier et ajoutez-les à la fin de l’étape 3. Alternativement, si vous utilisez des épices entières, retirez-les à l’aide d’une cuillère avant de servir le plat. Si vous utilisez du poisson, ajoutez-le avec la sauce principale à l’étape 3.
Chauffer 1 cuil. à thé d’huile dans une petite poêle et ajouter les épices entières et le piment chili (s’il y a lieu). Cuire pendant 20 secondes.
Ajouter la viande. les crevettes ou des legumes et laisser rissoler legerement pendant 2 minutes.
Ajouter la sauce et 50 ml d`eau et remuer. Porter le tout a ebullition. ajouter le poisson ou les ingredients delicats et les laisser mijoter jusqu`a ce qu`ils soient bien cuits (environ 3 à 6 minutes).

OUR PERFECT Keralan Coconut Curry

Marinate three halibut steaks in 2 tsp. lemon juice, a good pinch of salt and ¼ tsp turmeric powder (if you have it) for 20 minutes. Heat 2 tsp. vegetable oil in a medium-sized non-stick frying pan. Add the fish and fry until golden on both sides, around 2-3 minutes in total. Remove the fish carefully and place on a plate and set aside.

Add the spices from the spice sachet into the pan and cook until the little round mustard seeds are popping, add in the sauce with a small splash of water and bring to a boil. Add the fish back in and cook until it is cooked through - another 4 minutes on a gentle simmer. Serve with rice, naan or flaky flatbreads

For added richness, shake in a little coconut cream.

For added complexity, you can add the paste of one garlic and the same amount of ginger to the fish marinade.

For added sourness, stir in some tamarind paste or serve with lemon juice.

Goes so well with seafood, vegetables, chicken, paneer, eggs and so much more.

WHAT'S INSIDE

Water, Coconut milk powder, Onion, Garlic, Ginger, Sunflower Oil, Spices and Herbs (MUSTARD), Tomato Paste, Salt, Sugars (Tamarind Paste), Rice flour, Cashews, Milk powder.
CONTAINS MILK, MUSTARD, CASHEWS


INGRÉDIENTS:

Eau, Poudre de lait de coco, Oignon, Ail, Gingembre, Huile de tournesol, Épices et fines herbes (moutarde), Pâte de tomate, Sel, Sucres (pâte de tamarin), Farine de riz, Noix de cajou, Poudre de lait.
CONTIENT DU LAIT,  MOUTARDE, NOIX DE CAJOU.

MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA

TYPICAL VALUES
Amount
 Teneur
% Daily value
% valeur quotidienne
Calories/Calories 540
Fat / Lipides 48 g 64%
  Saturated/saturés 34 g
+ Trans / trans 0 g
170%
Cholestrol / Cholestérol 0 mg
Sodium/Sodium 1190 mg 33%
Carbohydrate / Glucides 21 g
    Fibre / Fibres 5 g 18%
    Sugars/Sucres 5 g 5%
Protein / Protéines 7 g
Potassium 550 mg 12%
Calcium / Calcium 6%
Iron / Fer

The spice mix

  • Brown mustard seeds for a nutty note
  • Dry curry leaves for aromatic warmth
  • Whole red chilli for clean heat
An absolute flavour sensation!!!!!!!!! I readily admit that I love hot curries. Your Keralan Coconut Curry though, albeit a mild curry, delivers full flavour in spadefuls - and the spices and ginger, seemingly dance around the palate afterwards!
Stefan from Australia
I had the pleasure of trying the Keralan Coconut Curry from my local supermarket.  Six months later, it is now a staple in our house. Authenticity at its finest
Karen from Australia
I've been a fan of your products for a while now and just wanted to say how much I love your Keralan Coconut Curry sauce! I made the prawn and butternut squash curry from your website cookbook and it was so delicious. My friend was so impressed that she has started to buy your sauces herself.
Lindsey from the UK
Just used your Keralan Coconut Curry for the first time. Brilliant, easy instructions and taste is excellent - will be trying other products on my next visit to the supermarket. Hope you flourish, you deserve to
Julian
Being a vegetarian, flavoursome food is very important as most pre-prepared vegetarian food is usually bland. So, I just want to congratulate you on such a fantastic sauce! My hubby and I cooked together and made your Keralan Coconut Curry - and it was amazing! Thoroughly enjoyed every bite and wholeheartedly will recommend your recipes to my friends... well done and thank you!
Jennie
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