Mangalore Roasted Coconut
Mangalore is a coastal region in Western India. It is probably best known for its delicious, complex seafood curries often typified by ground roasted spices, coconut, tamarind and deep red Mangalorean chillies. This curry is from the Bundt community. Their cooking can be very complex with many steps to achieve those much-loved layers of flavours.
Although seafood features prominently in this cuisine, this curry is also made with chicken and vegetarian versions often with chickpeas. It also works with pork, lamb, aubergine, mushrooms, okra, cauliflower, eggs and much more.
3 SIMPLE STEPS | READY IN 10 MINS
Preparation: 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 or other protein is cooked through.
Serve with naans, rice or parathas
Our Mangalore Roasted Coconut Curry
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.
- 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%), Tomato Paste, Ginger, Tamarind Paste (2%), Salt, Ground and Whole Spices, Red Chillies (1%), Coriander Seeds (1%), Garlic, Curry Leaf, MILK Powder.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 1070kJ | 711kJ | 711kJ |
| Protein | 2.7g | 1.8g | 1.8g |
| Fat | 20.7g | 13.8g | 13.8g |
| Saturated Fat | 11.3g | 7.5g | 7.5g |
| Carbohydrate | 13.1g | 8.7g | 8.7g |
| Sugars | 7.1g | 4.7g | 4.7g |
| Sodium | 864mg | 576mg | 576mg |
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
Preparation: 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 or other protein is cooked through.
Serve with naans, rice or parathas
Our Mangalore Roasted Coconut Curry
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.
- 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%), Tomato Paste, Ginger, Tamarind Paste (2%), Salt, Ground and Whole Spices, Red Chillies (1%), Coriander Seeds (1%), Garlic, Curry Leaf, MILK Powder.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 1070kJ | 711kJ | 711kJ |
| Protein | 2.7g | 1.8g | 1.8g |
| Fat | 20.7g | 13.8g | 13.8g |
| Saturated Fat | 11.3g | 7.5g | 7.5g |
| Carbohydrate | 13.1g | 8.7g | 8.7g |
| Sugars | 7.1g | 4.7g | 4.7g |
| Sodium | 864mg | 576mg | 576mg |
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.
