A rich coconut curry sauce which can then have a range of veg added to bulk out the dish such as chickpeas, peppers and courgettes. Once you have this creamy curry recipe up your sleeve it’ll work with anything! Courtesy of Lucy Parker.
This recipe uses:
Pure Basmati Rice 500g
Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
Meanwhile in a pot add 150g Tilda Pure Original Basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
Taste test the curry adding a little more salt & pepper if needed then serve up!
If you plan on making this delicious curry often, preparing a batch of homemade paste is a simple way to speed up your cooking process next time. The secret to an authentic Keralan paste is a good balance of heat, earthiness, and aromatics.
To create a quick Keralan-style paste based on this recipe, you will need to blend the fresh aromatics with whole spices.
To make the paste:
1. Toast Spices: In a dry pan, gently toast 1 tsp mustard seeds, 1 tsp coriander seeds, and ½ tsp cumin seeds until fragrant (about 1 minute).
2. Combine Ingredients: Place the toasted spices, 1 finely chopped white onion, 4 cloves of garlic, 1 thumb-sized piece of fresh ginger, 2 green chillies, ½ tsp turmeric, ½ tsp chilli flakes, and a small splash of oil or water into a food processor.
3. Blend: Blitz until a smooth, thick paste forms.
4. Store: Use immediately, or store the paste in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for easy use in future recipes.
Keralan refers to anything from Kerala, a coastal state in the south-western tip of India. Keralan cuisine is distinct from North Indian cooking, defined by its tropical ingredients and abundance of coconut. Coconut milk and grated coconut are central to most curries, providing richness and creaminess. Dishes often start with tempering mustard seeds and curry leaves. Furthermore, seafood curries are especially popular given the region’s coastal location. If you enjoy this curry, explore other regional dishes like a spicy Vegetable Rogan Josh or a fragrant Lamb Biryani.
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