A hot, delicious coastal curry made with roasted coconut, dried red chillies, tomatoes, spices and tamarind. Delicious with everything.The Spice Tailor range is truly versatile. Simply take your pick from the bits to buy, add the specially selected spices, stir in the sauce and you have a fresh, authentic Indian meal in just 10 minutes!Our Mangalore Roasted Coconut Curry is based on one of their favourite dishes, known as ghassi.It layers onions, tomatoes, ginger, garlic with blended roasted coconut, red chillies and a tang of tamarind. The resulting flavours are complex and delicious and explains why Mangalorean food is now gaining such popularity across India.Anjum xThe Spice MixDried curry leaves for aromatic warmthWhole red chilli for clean heatSauce FactsMangalore 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.
Suitable for vegetariansProduct information
The Spice Tailor range is truly versatile. Simply take your pick from the bits to buy, add the specially selected spices, stir in the sauce and you have a fresh, authentic Indian meal in just 10 minutes!
Our Mangalore Roasted Coconut Curry is based on one of their favourite dishes, known as ghassi.
It layers onions, tomatoes, ginger, garlic with blended roasted coconut, red chillies and a tang of tamarind. The resulting flavours are complex and delicious and explains why Mangalorean food is now gaining such popularity across India.
Anjum x
The Spice Mix
Dried curry leaves for aromatic warmth
Whole red chilli for clean heat
Sauce Facts
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.Country of Origin
Storage
Preparation and Usage
Heat spices
Add fresh ingredients and base
Stir in sauce and simmer
Not Suitable for Microwave Use.Recipes
275g lamb or firm white fish, or other seafood, chicken, red meat, mushrooms, aubergine or eggs
From you cupboard:
1 tsp. vegetable or coconut oil
for extra heat, simply add the chilli
Preparation: cut the fish, meat, chicken or vegetables into equal-sized pieces.
1. Heat 1 tsp of oil in a pan and fry the curry leaves and chilli for 20 seconds until sizzling
2. Add the meat, chicken or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes
3. 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
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
Tailor to Taste
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 eggsPackage Type
Recycling Information
Other Information
A spiced Indian curry sauce with roasted coconut and spices in individual pouches.
Storage:
Store in a Cool, Dry Place. Once Opened Refrigerate and Consume within 3 Days.
For Best Before Date See Base of Pack.
Safety Warning:
Do not use if pouch is bloated or leaking.
Origin:
Produced and packed in India. Non EU Coconut Milk Powder
Brand
Anjum
Online Inspiration
Visit our website for The Spice Tailor's online kitchen, where you'll find more exciting recipes using this sauce, as well as recipes using other products from our range. We have a Mangalore Roasted Coconut Curry recipe to suit all tastes, such as:
- Halibut and okra Mangalore roasted coconut curry
- Roasted coconut vegetable curry
We've spent time carefully creating this delicious, simple and versatile collection to suit all tastes.Manufacturer
Horton House,
Exchange Flags,
Liverpool,
L2 3PF.Country of Packing
Return To Address
Horton House,
Exchange Flags,
Liverpool,
L2 3PF.
If you haven't enjoyed this product, please contact us quoting the batch number (BB box). Your statutory rights are not affected.
Helpline: 0844 870 9184
www.thespicetailor.com
Typical Values
Per 100g
Energy
783 kJ/189kcal
Fat
14g
of which saturates
7.5g
Carbohydrate
8.7g
of which sugars
4.7g
Fibre
2.7g
Protein
1.8g
Salt
1.4g
Ingredients
Allergen Information
Allergy Information
Dietary Information