9-pack-curry-connoisseur · blends · chicken · coastal · curries · fish · new · prawns · seafood · vegan · vegetarian ·Oct 25, 2021

Mrs Balbir Singh's | Keralan Coconut Curry

Name: Mrs Balbir Singh's | Keralan Coconut Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500g Chicken, cubed (see below for alternatives); 15g Ginger paste; 15g Garlic paste; 15g (8½ level measuring tsp) Mrs Balbir Singh’s Keralan Coconut Curry blend; 1 Medium Onion, chopped; 1 tin Coconut Milk (or Coconut Cream); 1 tbsp Oil; 60ml Water; 1 tsp Salt, to taste; 1 tsp Lemon Juice; Firm White Fish, cut into chunks; 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.

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Recipe No:

401

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.

*Measurements refer to level measuring spoons

Image of Mrs Balbir Singh's | Keralan Coconut Curry

Ingredients

500g Chicken, cubed (see below for alternatives)
15g Ginger paste
15g Garlic paste
15g (8½ level measuring tsp) Mrs Balbir Singh’s Keralan Coconut Curry blend
1 Medium Onion, chopped
1 tin Coconut Milk (or Coconut Cream)
1 tbsp Oil
60ml Water
1 tsp Salt, to taste
1 tsp Lemon Juice

YOU MAY ALSO USE

Firm White Fish, cut into chunks
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.

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Directions

Heat the oil and fry the onions for approx 7-8 minutes or until the onions are translucent
Add your chosen protein(s), ginger, garlic and spice blend, stir well and cook for 3-4 minutes.
Add the water and cook until the protein is done. Approximately 8-10 minutes depending on which proteins you are using.
Add the coconut milk or coconut cream, stir and then cook covered for 4-5 minutes on low to medium heat.
Add lemon juice, stir and switch off the heat

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

Recipe Note

ALLERGEN: SPICE BLEND CONTAINS MUSTARD SEEDS

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)