Indian Curry Kits
Mangalore Roasted Coconut
3 Simple Steps | Ready in 10 mins
Our Mangalore-style Roasted Coconut Curry layers onion, tomato, ginger and garlic with roasted coconut, red chillies, spices and tang from tamarind. The resulting flavours are complex, different and unique. This kit is a prime example of how varied Indian cuisine truly is.
Perfect with seafood, chicken, beef, lamb, eggs, cauliflower, green-beans, okra or chickpeas.
Origin story
Mangalore, also known as ‘Mangaluru’, is a city on the south-west coast of India. It is a major port to the Arabian sea and is located between Goa to the north and Kerala to the south. As a historic port of trade and a strategic shipbuilding base, the city has seen much outside influence throughout its history.
Mangalore is home to many coconut plantations, which means coconut features in Mangalorean food. With the city being located on the seafront, seafood naturally plays a pivotal role in its dishes.
In this kit, roasted coconut is the star of the show, with distinctive flavours from tamarind, curry leaves, red chillies, as well as other spices and aromatics, adding layers of delicious complexity. It’s a great curry to try if you are feeling adventurous and want to explore more of what Indian cuisine has to offer.
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds.
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- This curry is delicious cooked with fresh prawns, or with fish steak with the bone in. If you prefer boneless fish, add some fish stock.
- Use whole, skinned chicken joints and cook for 45 minutes for a delicious, light curry.
- Fry 1/2 a 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 added creaminess, and to temper the heat, add a little coconut cream or milk.
- Try it with whole okra, cauliflower, potatoes or halved boiled eggs.
A spiced Indian curry sauce with roasted coconut and spices in individual pouches.
Onion, Water, Desiccated Coconut (6%), Sunflower Oil, Coconut Milk Powder (5%), Tomato Paste, Tamarind Paste (2%), Ginger, Salt, Garlic, Coriander Seed, Ground and Whole Spices, Red Chillies, Coriander seeds, Curry Leaf, MILK Powder.
For all allergens see ingredients in bold.
Contains MILK
May contain WHEAT, GLUTEN, BARLEY, OATS, TREE NUTS, PEANUTS, SESAME, SULPHITES AND SOY.
No artificial preservatives, colourings or flavourings.
Suitable for Vegetarians.
Store in a cool, dry place.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per 150g Serving | Per 100g Serving | Per 100g |
|---|---|---|---|
| Energy | 1070kJ | 711kJ | 711kJ |
| Protein | 2.7g | 1.8g | 1.8g |
| Fat, total | 20.7g | 13.8g | 13.8g |
| - Saturated | 11.3g | 7.5g | 7.5g |
| Carbohydrate | 13.1g | 8.7g | 8.7g |
| - Sugars | 7.1 | 4.7g | 4.7g |
| Sodium | 864mg | 576mg | 576mg |
