Description
Using the best of coastal ingredients, this Keralan coconut curry balances a lightly-spiced, coconut-based sauce with tomatoes and tamarind to create a delectable and harmonious dish.
Sauce facts
The south western state of Kerala is famed for its abundance of coconut trees and its spice gardens. The region has a truly fantastic cuisine which builds on the wealth of local ingredients and is influenced in equal measure by its Hindu, Christian and Muslim communities. This coconut-based curry, flavoured with curry leaves and mustard seeds, and soured with tomatoes and tamarind is a true classic and celebrates all the best flavours of Kerala.
Non EU coconut milk powder.
– Finish the curry with a little roasted, flaked coconut
– Add a little water if the sauce gets too thick
– Add a little tamarind, vinegar or lime juice for extra tang cut & save recipe card
The spice mix
Dried curry leaves for aromatic warmth
Brown mustard seeds for a nutty note
Whole red chilli for clean heat
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