Mangalore Curry with Kosambari

Mangalore Curry with Kosambari

5/5 from 7 Customers
£3.35
In stock
SKU
2-kit-mangalore-curry-kosambari
In stock

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.

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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!
Serves: 4
Heat Rating: 4/5
Prep time: 30 minutes
Cooking Time: 35 minutes
More Information
Description

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.

 

Spices Included

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

Shopping List
  • 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
Equipment Needed
  • Large lidded pan
  • Small pan
  • Blender
  • Mixing bowl

Product Rating (7):

5/5

Marvellous Monkfish Mangalore. Beautiful curry. We did the sauce then divided it into two and made a monkfish one and a chicken one. Sides of Bombay potatoes and lemon rice.

This looks delicious! Great job adapting the recipe to make 2 different versions. We're so happy to hear that they both went down a treat!

5/5

If I could give it 10/5 I would. Blooming gorgeous the Kosambari was a complete and lovely surprise. We both loved it. Added curried chickpeas for me and rice for Mr. So easy too

Wow, 10/5! We're so happy to hear how much you loved this dish - and that the fresh, crunchy Kosambari went down a treat. It looks like you did a brilliant job, and the addition of curried chickpeas sounds delicious too!

5/5

Really tasty and so easy to make with readily available ingredients. I love the fact alternatives are suggested so you can have it with meat or vegetarian. I can’t wait to cook it again!

Fantastic! Happy spicing!

5/5

Mangalore fish curry with kosambari salad

That's one of our favourites here Lewis - so simple to make but great flavours. Glad you enjoyed it!

5/5

Recipes amazing Fast delivery Easy to follow Taste good Great variety

5/5

Amazing product and fast delivery. I love the Spicery - food always turns out well and these kits become staples of my meal rotation!

5/5

Excellent service

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