Contains a whole spice pouch, a base sauce and a stir-in sauce
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.
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
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.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||7.5g|
|of which sugars||4.7g|