Mrs Balbir Singh's | Keralan Coconut Curry

Keralan Coconut Curry Recipe by the Award-Winning Mrs Balbir Singh

Keralan Coconut Curry

Known as the spice garden of India, the coastal state of Kerala is famed for its fragrant, sublime and flavour-packed coconut curries. Imagine you are on a houseboat on the stunning backwaters of the region. You're moored under some palm trees. You take a sip of your chilled beer, and then experience... food heaven.

Prep Time: 10mins | Cooking Time: 35mins

Category: Curries 

Recipe: 401


  • 500g Chicken, cubed (see below for alternatives)

  • 15g Ginger paste.

  • 15g Garlic paste

  • 15g (8½ level measuring teaspoons) Mrs Balbir Singh’s Keralan Coconut Curry blend†

  • 1 Medium Onion, chopped

  • 1 tin Coconut Milk

  • 1 tbsp Oil

  • 60ml Water

  • 1 tsp Salt, to taste

  • 1 tsp Lemon Juice


  • Firm White Fish, cut into chunks (pictured above)
  • Prawns
  • Vegetables, a medley of your preferred ones. Perhaps potatoes, spinach, cauliflower, sweet potatoes, peas, bell peppers, etc.
  • Other vegan or plant-based proteins such as Quorn®, tofu or tempeh.

Allergen Note: spice blend contains mustard seeds.

*Measurements refer to level measuring spoons 


Step 1:  

Heat the oil and fry the onions for approx 7-8 minutes or until the onions are translucent

Step 2:  

Add your chosen protein(s), ginger, garlic and spice blend, stir well and cook for 3-4 minutes.

Step 3: 

Add the water and cook until the protein is done. Approximately 8-10 minutes depending on which proteins you are using.

Step 4: 

Add the coconut milk, stir and then cook covered for 4-5 minutes on low to medium heat.

Step 5: 

Add lemon juice, stir and switch off the heat

To Serve:

Sprinkle with finely chopped fresh coriander leaves. Perfect with steamed Basmati rice.

Mrs Balbir Singh 
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)