The South Western state of Kerala is thought to be named after its wealth of coconut trees. It is famed for its palm-lined coastline and rich assortment of spices, both of which are celebrated in this dish. Kerala is home to many different types of curries and this coconut-based one, flavoured with curry leaves and mustard seeds, and soured with tomatoes and tamarind is a true classic. It is smooth and creamy with just the right amount of spice but not cloying or heavy so it is not surprising that it is one of our bestsellers.Traditionally made with fish or shellfish, it is similar in flavour to the stews cooked by Kerala's Christian community, who generally use chicken, fish or potatoes.
This Keralan Coconut Curry also works really well with duck, pork or mixed vegetables and I often add some rice noodles into it for a one-pot meal.