Mrs Balbir Singh's | Keralan Coconut Curry
Mrs Balbir Singh's | Keralan Coconut Curry
Category
Curries
Servings
4
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
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.
YOU MAY ALSO USE
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 Video
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)
