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
Use these handy tips to customise your dish:
Try fish steaks for a fuller flavour.
Also great with shellfish (try freah seafood or mussels), chicken, duck or hard- boiled eggs.
Make with seasonal vegetables and rice noodles for a great vegetarian meal
Add a handful of halved baby tomatoes for a change
Finish the curry with a little roasted, flakd coconut.
Add a little water if the sauce gets too thick
Add a little tamarind, vinegar or lime juice for extra tang
Water, Coconut Milk Powder (21%), Onion, Garlic, Ginger, Sunflower Oil, Tomato Paste, Ground and Whole Spices, Salt, MUSTARD Seeds, Tamarind paste, Curry Leaves, Rice Flour, CASHEW NUTS, Turmeric Powder, Green Chillies, Whole MILK Powder
For all allergens see ingredients in BOLD
MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||15g|
|of which sugars||2.2g|