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
Mangaloreans love their seafood, so we dedicated this space to them!
Clean 300g large raw prawns. Heat 1 tsp. coconut oil until smoking and then take off the heat for 30s to cool down. Then add the spices from the spice sachet, place it back over the heat and fry for 10 seconds. Add both sauces from the packet and bring to a boil. Stir in the prawns with 1 good tbs. of coconut cream or creamed coconut and simmer for 1-2 minutes - or until the prawns are cooked through.
Serve hot with plain rice.
Onion, Water, Desiccated Coconut (6.5%), Sunflower Oil, Non EU Coconut Milk Powder,Tomato Paste,Tamarind Paste (3%), Ginger, Salt, Garlic, Coriander Seed (1%), Whole Chilli, Whole Spices, Red Chilli Powder, Curry Leaf, MILK Powder
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||7.5g|
|of which sugars||4.7g|