Facebook Keralan Coconut Curry | The Spice Tailor
Banner Keralan Coconut Curry
Keralan Coconut Curry

Keralan Coconut Curry

  • 2simple
  • Pipe inversed
  • 10mins
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.

Contains a whole spice pouch and a stir-in sauce

  • Serves 1
  • No Nasties
  • Vegetarian
  • Mild
Hand my spice story

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

Home made meals stamp


Anjum’s Top Tips

Cut the meat, fish/seafood, vegetables into generous pieces or halve your boiled-eggs.

If you don't like whole spices,powder these in a pestle and mortar and add them in at the end of step 3, alternatively if left whole remove them with a spoon before serving.

Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.

Add the meat or vegetables and brown lightly.

Stir in the sauce along with 50ml of water and bring to the boil. Add the fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through

OUR PERFECT Keralan Coconut Curry

Marinate three halibut steaks in 2 tsp. lemon juice, a good pinch of salt and ¼ tsp turmeric powder (if you have it) for 20 minutes. Heat 2 tsp. vegetable oil in a medium-sized non-stick frying pan. Add the fish and fry until golden on both sides, around 2-3 minutes in total. Remove the fish carefully and place on a plate and set aside.

Add the spices from the spice sachet into the pan and cook until the little round mustard seeds are popping, add in the sauce with a small splash of water and bring to a boil. Add the fish back in and cook until it is cooked through - another 4 minutes on a gentle simmer. Serve with rice, naan or flaky flatbreads

For added richness, shake in a little coconut cream.

For added complexity, you can add the paste of one garlic and the same amount of ginger to the fish marinade.

For added sourness, stir in some tamarind paste or serve with lemon juice.

Goes so well with seafood, vegetables, chicken, paneer, eggs and so much more.


Water, Non EU Coconut Milk Powder (21%), Onion, Garlic, Ginger, Sunflower Oil, Tomato Paste, Salt, MUSTARD, Coriander Powder, Tamarind paste, Curry Leaves, Rice Flour, Ground Spices, CASHEW NUTS, Turmeric Powder, Whole Spices, Green Chillies, Whole MILK Powder



  PER 100g
ENERGY 983kJ/238kcal
FAT 21g
of which saturates 15g
of which sugars 2.2g
FIBRE 2.3g
SALT 1.3g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Brown mustard seeds
    Brown mustard seeds for a nutty note
  • Dry curry leaves
    Dry curry leaves for aromatic warmth
Testimonial Image
Quotes heading
An absolute flavour sensation!!!!!!!!! I readily admit that I love hot curries. Your Keralan Coconut Curry though, albeit a mild curry, delivers full flavour in spadefuls - and the spices and ginger, seemingly dance around the palate afterwards!
- Stefan from Australia
Being a vegetarian, flavoursome food is very important as most pre-prepared vegetarian food is usually bland. So, I just want to congratulate you on such a fantastic sauce! My hubby and I cooked together and made your Keralan Coconut Curry - and it was amazing! Thoroughly enjoyed every bite and wholeheartedly will recommend your recipes to my friends... well done and thank you!
- Jennie
Just used your Keralan Coconut Curry for the first time. Brilliant, easy instructions and taste is excellent - will be trying other products on my next visit to the supermarket. Hope you flourish, you deserve to
- Julian
I've been a fan of your products for a while now and just wanted to say how much I love your Keralan Coconut Curry sauce! I made the prawn and butternut squash curry from your website cookbook and it was so delicious. My friend was so impressed that she has started to buy your sauces herself.
- Lindsey from the UK
I had the pleasure of trying the Keralan Coconut Curry from my local supermarket. Six months later, it is now a staple in our house. Authenticity at its finest
- Karen from Australia

Our Other Ranges

Join us on a spice odyssey with endless tasty possibilities for every meal occasion.

Indonesian Rendang
Tandoori Marinade Kits - Classic
Bengali Coconut Lentil Daal

Explore our recipes

Goan Style Fish Curry

View Recipe

Summery chicken and vegetable Stew

View Recipe

Aubergine and Spinach Coconut Curry

View Recipe

Kerala Chilli Fish Curry

View Recipe

Spicy Goan Prawn Curry

View Recipe

Coconut Chicken and Vegetable Tray Bake

View Recipe

Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans

View Recipe

Butternut Squash, Kale and Feta Gratin

View Recipe

Keralan Coconut Mudcrab Curry by Harry Foster

View Recipe

Kerala-Style Mixed Vegetable Coconut Avial

View Recipe

Keralan Coconut Seafood Gratin

View Recipe