Spice Journeys: Mrs. Balbir Singh's Coastal Curries
In the world of Indian home cookery, few names carry the same reverence as Mrs. Balbir Singh. Her spice blends are a celebration of the diversity and richness of Indian flavours, offering a gateway to authentic home cooking. Here, we explore two standout blends from her collection, each reflecting the unique culinary heritage of India’s coasts: Goan Vindaloo and Keralan Coconut Curry.
Both blends transport us to India’s western and southern shores, where food is not only about nourishment but a symphony of spices, aromas, and textures. Let’s delve into what makes these blends special, how they differ, and why they should be staples in your spice cupboard.
1. Goan Vindaloo: The Heart of the Konkan Coast
The Vindaloo is synonymous with Goa, a dish that blends the region’s Portuguese influence with the local Indian cuisine. Mrs. Balbir Singh’s Goan Vindaloo blend encapsulates the spirit of this beloved dish, offering bold flavours with a tangy kick that is characteristic of a classic Vindaloo.
The Flavour Profile:
This blend brings together the earthiness of cumin, coriander, and fenugreek with the heat of red chilli. There’s also a fragrant warmth from cloves and cinnamon, which adds depth to the spice mix. The sharpness of vinegar is the hallmark of a good Vindaloo, and Mrs. Singh’s blend harmonises these elements perfectly, delivering a rich, tangy heat without being overly fiery.
How to Use It: (see recipe)
- Pork Vindaloo: Cook pork with the Goan Vindaloo blend, onions, garlic, and vinegar, allowing the spices to infuse and develop into a rich, aromatic sauce.
A true Goan may not recognize this dish as Vindaloo unless it is made with pork, however over the years there are other ways it has come to be enjoyed.
- Chicken Vindaloo: Quickly stir-fry chicken with onions and the spice blend, adding vinegar and water for a simple yet flavourful dish.
- Vegetarian Vindaloo: Try roasted aubergine, potatoes, or cauliflower for a vegetarian-friendly take. Otherwise a simple mushroom vindaloo-style dish is a good meaty option.
What Stands Out:
This blend captures the essence of a traditional Vindaloo with its balance of heat and acidity. While Vindaloo is known for its fiery reputation, this version offers a more nuanced approach, layering warmth and depth with a deliciously sharp tang from the vinegar, making it accessible and versatile.
If you'd like to know more about the world's most misunderstood curry click here
2. Keralan Coconut Curry: The Flavours of the Tropics
Head south from Goa, and you arrive in Kerala, where the lush coastal landscape is mirrored in the rich and creamy flavours of the region’s cuisine. Mrs. Balbir Singh’s Keralan Coconut Curry blend is a tribute to this tropical paradise, where coconut milk or coconut cream, fresh spices, and fragrant herbs define the culinary landscape.
The Flavour Profile:
This spice blend is a delightful balance of mild spices, including black pepper and fennel, with the sweetness of coconut playing a starring role. The blend is fragrant, with a gentle warmth that doesn’t overpower. The subtle heat of mustard seeds and the richness of coconut combine to create a creamy, flavourful base.
How to Use It: (see recipe)
- Traditional Fish Curry: Add the Keralan Coconut Curry blend to coconut milk/cream and simmer with white fish or prawns for a silky, fragrant curry with just the right amount of spice.
- Vegetable Coconut Curry: Combine the blend with coconut milk/cream and vegetables such as okra, pumpkin, or green beans for a light, satisfying meal.
- Chicken Coconut Curry: Pair the blend with chicken, allowing the coconut to create a creamy, well-rounded sauce that’s both comforting and rich.
What Stands Out:
The Keralan Coconut Curry blend shines with its subtlety. It perfectly balances the creaminess of coconut with spices that bring depth without overwhelming the palate. This blend is a perfect match for fish and vegetables, but equally delightful with chicken, offering versatility for all kinds of dishes.
Verdict: Which Blend Should You Choose?
Honestly, you shouldn’t have to choose. Both Mrs. Balbir Singh’s Goan Vindaloo and Keralan Coconut Curry blends are stars in their own right, but they serve very different purposes in the kitchen. The Vindaloo is for days when you crave bold, tangy, and exquisite flavours, while the Keralan Coconut Curry is for moments when you want something milder, creamier, and more comforting.
Whether you’re cooking up a feast for guests or just want to add a touch of India’s coastal magic to your everyday meals, these blends will take you on a flavourful adventure through Goa and Kerala—no passport, plane ticket or visa required.
So, why not bring the flavours of India’s coasts to your kitchen? With Mrs. Balbir Singh’s expertly crafted spice blends, it’s never been easier to create dishes that are as rich in history as they are in flavour.
SHOULD YOU WISH TO AVAIL YOURSELF OF BOTH OF THESE WONDERFUL BLENDS AND THEIR RECIPE CARDS YOU MAY WISH TO SECURE THE 2-PACK: COASTAL CURRIES. YOU WILL ALSO FIND BOTH OF THESE INCLUDED IN OUR 9-PACK CURRY CONNOISSEUR COLLECTION.
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)
