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Mangalore Roasted Coconut

Mangalore Roasted Coconut

  • 3simple
  • Pipe inversed
  • 10mins
A deliciously spicy and unique coastal curry with flavours of roasted coconut, dried red chillies, tomatoes and tamarind. Perfect with seafood, chicken, beef, lamb, eggs, cauliflower, green-beans, okra or chickpeas.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Hot
Hand my spice story

The historic coastal region of Mangalore is known for its deliciously complex curries. Dishes are often made with favourited local ingredients such as coconut, tamarind, deep red Mangalorean chillies and a wide range of spices. Layers of flavour are achieved by individually roasting the spices, chillies and even the coconut, so the flavours are unique and rich. The toasty sweetness and light creaminess of the coconut helps all the flavours blend harmoniously together.

This curry is one of our spicier choices and its hot flavour is perfect for those who love a meal that packs a punch, but those who are nervous can add a little coconut milk to the curry.

Home made meals stamp


Anjum’s Top Tips

Cut the fish, meat, chicken or vegetables into equal-sized pieces

Heat 1 tsp of oil in a pan and fry the curry leaves and chilli for 20 seconds until sizzling

Add  the meat, chicken or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes

Stir in the main sauce and fish/seafood (if using) and simmer for 3-5 minutes or until the meat and other protein is cooked through

OUR PERFECT Mangalore Roasted Coconut

Use these handy tips to customise your dish:

This is best made with fresh uncooked prawns or fish steaks with the bone in for that extra flavour. If you prefer boneless, add some fish stock

Use whole skinned chicken joints and cook for 45 mins for a delicious light curry

In Mangalore, many would fry 1/2 small chopped onion until well browned on the edges and stir into the finished curry.

For added heat, add some fresh slit green chillies to the pot

Fpr a little added creaminess, and to temper the heat, add a little coconut cream or milk.

Try with whole okra, cauliflower, potatoes or halved boiled eggs.


Onion, Water, Desiccated Coconut (6.5%), Sunflower Oil, Coconut Milk Powder(5.2%), Tomato Paste, Tamarind Paste, Ginger, Salt, Garlic, Coriander Seed, Ground and Whole Spices, Red Chillies, Coriander seeds, Curry Leaf, MILK Powder

Non EU coconut milk powder.

For allergens see ingredients in BOLD.



PER 100g
ENERGY 783kJ/189kcal
FAT 14g
of which saturates 7.5g
of which sugars 4.7g
FIBRE 2.7g
SALT 1.4g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Dry curry leaves
    Dry curry leaves for aromatic warmth
Testimonial Image
Quotes heading
Your sauces are brilliant. Since finding them, I’ve stopped getting Indian takeaways. Your Mangalore Roasted Coconut is a personal favourite - you’ve really outdone yourself! It’s as good as a curry cooked from scratch - and great if you are time poor
- Aditi from the UK

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