Mangalore Roasted Coconut


      
      Mangalore Roasted Coconut Kit

      
      Classic Mangalore Chicken Ghassi

      
      Mangalore Roasted Coconut Kit

      
      Mangalore Roasted Coconut Kit

Mangalore Roasted Coconut

3 Simple Steps | Ready in 10 mins
Two serve Hot
A deliciously spicy and unique coastal curry with flavours of roasted coconut, dried red chillies, tomatoes and tamarind. Perfect with seafood, chicken, beef, lamb, eggs, cauliflower, green-beans, okra or chickpeas.
VIEW FULL DETAILS
Two serve Hot
Our web-shop is currently closed
for refurbishment.
Our web-shop is currently closed
for refurbishment.
Click here to know where to buy
Click here to know where to buy
The historic coastal region of Mangalore is known for its deliciously complex curries. Dishes are often made with favourited local ingredients such as coconut, tamarind, deep red Mangalorean chillies and a wide range of spices. Layers of flavour are achieved by individually roasting the spices, chillies and even the coconut, so the flavours are unique and rich. The toasty sweetness and light creaminess of the coconut helps all the flavours blend harmoniously together.
This curry is one of our spicier choices and its hot flavour is perfect for those who love a meal that packs a punch, but those who are nervous can add a little coconut milk to the curry.
Cooking Instructions

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.

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

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.

SHARE WITH FRIENDS

SHARE WITH FRIENDS

Reviews
The Spice Tailor
Dishes to cook with Mangalore Roasted Coconut