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Keralan Coconut Curry

  • 3simple
  • 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

Recipe Inspirations


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.


Water, Coconut milk powder, Onions, Garlic, Ginger, Sunflower Oil, Spices (Mustard), Tomato Paste, Salt, Herbs, Rice flour, Sugars (tamarind Paste), Cashews, Milk powder.


Eau, Poudre de Lait de noix de coco, Oignons, Ail, Gingembre, Huile de tournesol, Épices (moutarde), Pâte de tomate, Sel, Fines herbes, Farine de riz, Sucres (pâte de tamarin), Noix de cajou, Poudre de lait.



% Daily value
% valeur quotidienne
Calories/Calories 540  
Fat / Lipides 48 g 64%
  Saturated/saturés 34 g
+ Trans / trans 0 g
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  

No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.



Home made meals stamp

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