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Mangalore Curry with Kosambari
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.
20 minutes
35 minutes
4/5
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£3.25
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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.
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Recipe
20 minutes
35 minutes
4/5
4
Low Effort
Chicken
Green Veg
Fish/Seafood
Dietary
Veggie Friendly
Taste Profile
Hot
Tangy
Origin
Indian
India
MANGALORE MASALA: Toasted (coriander, brown mustard, fennel, cumin, black pepper), mustard powder, fenugreek, chilli, turmeric
WHOLE SPICES: Kokum, curry leaves
KOSAMBARI SPICES: Brown mustard seeds, curry leaves, asafoetida
*Allergens
- 500g firm-fleshed fish fillets, diced chicken or 1 medium cauliflower for a veg version
- 3 medium tomatoes
- 4 cloves of garlic
- Fresh ginger
- ½ small white cabbage
- 1 lime or lemon
- 400ml full fat coconut milk
- 2 tbsp tomato puree
- Rice for 4 to serve
- Large lidded pan
- Small pan
- Blender
- Mixing bowl
Product Rating (4):
Mangalore fish curry with kosambari salad
Excellent service
Spicery CustomerAmazing product and fast delivery. I love the Spicery - food always turns out well and these kits become staples of my meal rotation!
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That's one of our favourites here Lewis - so simple to make but great flavours. Glad you enjoyed it!