Contains a whole spice pouch and a stir-in sauce
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.
Cut the meat, fish/seafood, vegetables into generous pieces or halve your boiled-eggs.
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.
Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.
Add the meat or vegetables and brown lightly.
Stir in the sauce along with 50ml of water and bring to the boil. Add the fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through
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, Non EU Coconut Milk Powder (21%), Onion, Garlic, Ginger, Sunflower Oil, Tomato Paste, Salt, MUSTARD, Coriander Powder, Tamarind paste, Curry Leaves, Rice Flour, Ground Spices, CASHEW NUTS, Turmeric Powder, Whole Spices, Green Chillies, Whole MILK Powder
MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||15g|
|of which sugars||2.2g|