Keralan Coconut Curry


      
      Keralan Coconut Curry

      
      Keralan Coconut Curry

      
      Keralan Coconut Curry

      
      Keralan Coconut Curry

Keralan Coconut Curry

2 Simple Steps | Ready in 10 mins
Two serve Mild
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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Two serve Mild
Sale price

( / )
Regular price
£3.15
133p per 100g
Sale price

( / )
Regular price
£3.15
133p per 100g
Free delivery for orders over £25
Free delivery over £25
We deliver within 48 hours
We deliver within 48 hours

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.

Cooking Instructions

2 Simple Steps | Ready in 10 mins


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.

Our Perfect Keralan Coconut Curry


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.

What's Inside


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, MILK Powder.

Non UK Coconut Milk Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

SUITABLE FOR VEGETARIANS.

TYPICAL VALUES

PER 100g
ENERGY 983kJ/238kcal
FAT 21g
of which saturates 15g
CARBOHYDRATES 7.1g
of which sugars 2.2g
FIBRE 2.3g
PROTEIN 3.0g
SALT 1.3g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

Information
The Spice Tailor
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

2 Simple Steps | Ready in 10 mins


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.

Our Perfect Keralan Coconut Curry


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.

What's Inside


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, MILK Powder.

Non UK Coconut Milk Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

SUITABLE FOR VEGETARIANS.

TYPICAL VALUES

PER 100g
ENERGY 983kJ/238kcal
FAT 21g
of which saturates 15g
CARBOHYDRATES 7.1g
of which sugars 2.2g
FIBRE 2.3g
PROTEIN 3.0g
SALT 1.3g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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Dishes to cook with Keralan Coconut Curry