3 Simple Steps | Ready in 10 mins
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 ½ 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.
For 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.
What's Inside
Onion, Water, Desiccated Coconut (6%), 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 UK coconut milk powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 783kJ/189kcal |
| Fat | 14g |
| of which saturates | 7.5g |
| CARBOHYDRATES | 8.7g |
| of which sugars | 4.7g |
| FIBRE | 2.7g |
| PROTEIN | 1.8g |
| SALT | 1.4g |
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.
3 Simple Steps | Ready in 10 mins
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 ½ 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.
For 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.
What's Inside
Onion, Water, Desiccated Coconut (6%), 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 UK coconut milk powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 783kJ/189kcal |
| Fat | 14g |
| of which saturates | 7.5g |
| CARBOHYDRATES | 8.7g |
| of which sugars | 4.7g |
| FIBRE | 2.7g |
| PROTEIN | 1.8g |
| SALT | 1.4g |
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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