Inspired by The Spice Tailor’s Keralan Coconut Curry sauce, this is my take on a mild and creamy coconut curry dish.
Oh my, it’s the first recipe post! I’m excited (I hope you like it!), I’m nervous (I REALLY hope you like it!) but mostly, I just want to share one of my current favourite meals with you; a Creamy Coconut Curry.
When Mr. E3, the cat and I packed up and made the car trip > ferry trip > car trip down to Bavaria, we didn’t have much space left in the car for what I’d call ‘luxuries’. In amongst the basics, I brought Garlic Pepper, Mixed Spice and a packet of The Spice Tailor’s Keralan Coconut Curry sauce. I’d stopped enjoying pre-made sauces quite some time ago and these were the only ones I’d go for; the shortcut was a lifesaver after a long work day! Unsurprisingly, I’ve yet to find anything in Bavaria that’s anything like the Spice Tailor sauces that I love… So I’ve been experimenting.
This Creamy Coconut Curry gets made almost as often as Carbonara (my ‘stranded-on-a-desert-island’ meal). I’ve gently tweaked and nudged the recipe along the way until I hit a balance of flavours that works for me – and hopefully for you too. I know the ingredients list looks long but there’s a bit of magic about putting a meal like this together, don’t you think? It’s food wizardry. Wizardry that smells incredible, with the happy outcome of awesome tasty food. Mr E3 and I don’t talk to each other when I’ve plated this up until it’s all gone, which is a pretty good recommendation in my book.
And lastly, a word on the photos. I’m not a food photographer in any way, shape or form and I’m pretty sure my camera is in the process of dying on me. It keeps announcing that functions arn’t available and scrolling through multiple options I’ve not pressed! It’s possibly possessed. So even though they’re not Tastespotting quality, I hope the photos give you some idea of how delicious the curry is and how easy it is to make!
If you give it a go, I hope you enjoy it as much as we do!
Inspired by The Spice Tailor's Keralan Coconut Curry sauce, this is a mild and creamy coconut curry dish. Flavoured with beautifully aromatic herbs and spices, thickened gently with cashew nuts and perfect with chicken, turkey or white fish.
- 2 tbsp Cashew Nuts
- 1 tbsp Sunflower or Vegetable Oil
- 1 tsp Mustard Seeds (yellow, brown or a mixture of both)
- 5 Curry Leaves
- 2 Cloves
- 1 Bay Leaf
- 2 Green Cardamom Pods
- Small Cinnamon Stick
- 1 Medium White Onion, thinly sliced
- 1 tsp Minced Ginger
- 1 tsp Minced Garlic
- 2 Green Chilli, halved (See Notes)
- 1/4 tsp Ground Chilli Powder (Optional - See Notes)
- 1/4 tsp Turmeric
- 1/4 tsp Cumin
- 1/4 tsp Salt
- 1/2 tsp Ground Coriander
- 165 ml Coconut Milk
- 50 ml Water
- 1/2 tsp Tamarind Paste
- 1/2 tbsp Tomato Purée
- Pinch Fenugreek (Methi)
- 250 g Chicken or Turkey Breast (thinly sliced), or White Fish
Place the cashew nuts in a bowl with just enough water to cover them. Allow them to soak for at least 20 minutes.
Once soaked, add the cashew nuts and a little of the soaking water to a food processor and whizz until smooth. You'll need to do this in stages, adding a little of the reserved water at a time to help the nuts blend smoothly. Blend and add enough water to make a thick, smooth, cashew cream. Put this to one side.
Heat the oil in a large pan over a medium heat. Add the mustard seeds, curry leaves, cloves, bay leaf, cardamom and cinnamon. Fry gently for about 20 seconds, or until the mustard seeds start to pop.
Add the white onion to the pan and fry gently until the onion softens and starts turning a golden brown. This will take around 10 minutes, but don't be tempted to rush and turn the heat up!
When the onion is browning, add the ginger, garlic and green chilli. Cook for a further minute.
Add the turmeric, cumin, salt, ground coriander and chilli powder (if using). Stir the spices through the onions and cook for a further minute.
Carefully tip into the pan the coconut milk, water, tamarind paste, tomato purée and a good pinch of fenugreek. Give this a thorough mix, then add the chicken, turkey or fish pieces.
Bring the sauce to a gentle simmer and place the lid on top. Heat until the meat is cooked through, around 8 - 10 minutes for poultry and a little less for fish, depending on how thickly the pieces have been cut.
Once the meat is cooked through, remove the lid and check the thickness of the sauce is to your liking. Simmer for longer without a lid to reduce.
Remove from the heat and gently stir in the cashew cream. Serve!
Ground Chilli Powder, whether it's a Hot Chilli Powder mix or Cayenne, is used here to add a little warmth to the dish. This will depend entirely upon the green chilli variety you're able to source. The ones available in my little Bavarian town, though they do add flavour, unfortunatley have no heat. I use the chilli powder to add a little spice to the dish. Use your judgement, only you know what you like to eat best! If you buy little firecracker hot green chillis, you may not want to add the extra heat from the powder.