Name: Mangalore Curry with Kosambari
Brand: The Spicery Ltd
SKU: 4-kit-mangalore-curry-kosambari
Price: 2.50 GBP
Availability: InStock

Mangalore Curry with Kosambari

£2.50 £3.49

In the fish curries of this region a souring agent is always added - in this case, kokum, a mangosteen fruit that’s been salted and dried and gives a lovely subtle fruity acidity to the sauce.

Save 10% when you buy 4 or more Recipe Kits (in any combination)!

This curry is from Mangalore on the rugged west coast of India where seafood, coconut and rice are the staple foods. In the fish curries of the region a souring agent is always added - in this recipe we're using kokum, a mangosteen fruit that’s been salted and dried and gives a lovely subtle fruity acidity to the sauce. The curry is delicious served here with rice and a fresh, crunchy salad known as kosambari.

This kit contains the recipe and all of the spice blends needed to cook the different components of the meal - all you need to do is add a few fresh ingredients and follow the simple steps!

Prep time: 30 mins

Cook time: 35 mins

Serves: 4

Origin: India

Equipment needed: Large lidded pan, Small pan, Blender, Mixing bowl

500g firm-fleshed white fish fillets or use diced chicken, or paneer for a veg version (following the same cooking instructions) - cut into bite-size pieces
3 tomatoes - roughly chopped
4 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 2 tsp
1 medium carrot - coarsely grated
½ a small white cabbage - finely shredded
1 lime or lemon
400ml coconut milk (full fat is best)
2 tbsp tomato puree
Rice to serve

KOSAMBARI SPICES: brown MUSTARD, curry leaf, asafoetida, cumin, fenugreek
MANGALORE MASALA: coriander, brown MUSTARD, fennel, yellow MUSTARD, cumin, black pepper, fenugreek, chilli, turmeric
WHOLE SPICES: kokum, curry leaf

Allergens are listed in CAPITALS. May contain celery and sesame

You may also like