Exotic Coconut

Rich & spicy south Indian coconut masala

Using luxurious ingredients from India’s bustling coastline. Creamy sweet coconut, curry leaves, chillies, ginger and shallots to give a unique balance of heat, spice, tang and sweetness that is so representative of this beautiful regional cuisine. Rich with seafood, unique fruit and vegetables this sauce is perfect for seafood lovers but works beautifully with chicken and pork too.

Generic cooking instructions:

Remove all the packaging and place the frozen sauce in a pan. Add 50ml-100ml of water and heat gently with the lid on the pan.
Once the sauce has defrosted (approx. 10 minutes), increase the heat until it boils. Add about 450g of your chosen meat, fish or veg and stir to coat.
Reduce the heat and simmer until cooked thoroughly. Timings may vary.

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Ingredients

Diced Tomato, Sliced Onion, Coconut Milk (Coconut, Water), Garlic, Ginger, Coconut Oil, Diced Green Chilli, Coconut Milk Powder (Coconut Milk, Maltodextrin, Sodium Caseinate [Milk Protein]), Salt, Fenugreek Seeds, Chilli Powder, Coriander Powder, Curry Leaves, Turmeric Powder.

ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.

May contain traces of Peanuts, Tree Nuts, Sesames Seeds, Celery and Soya.

Recipe Suggestions

Nariyal chicken

Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Once bubbling and add 450g diced chicken thigh stir and reduce the heat to low. Leave to simmer with the lid on until cooked through.
Garnish with chopped fresh coriander.

Keralan fish curry

Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Increase the heat and once bubbling, add about 100ml of water. Stir in small diced tomatoes and stir through for a minute.
Place 400g of fish (cod loin/monkfish) to the pan and simmer until cooked through.
Finish with a squeeze of lemon and chopped fresh coriander.

Pineapple curry/Jackfruit curry

Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Add another 100ml of water and Increase the heat.
Once bubbling add 350g-450g of diced Jack fruit or diced pineapple and leave to simmer until cooked through (20-30 minutes).

Malabar prawns

Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Increase the heat and when its bubbling, add 400g of king prawns and reduce to a simmer until the prawns are pink and cooked through (3-4 minutes).

Cashew nut curry

Soak 200g unsalted cashew nuts in hot water for an hour.
Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Once hot and bubbling, drain the cashews and add to the sauce. Stir to coat and reduce to a simmer for 10 minutes until cooked.

Crab curry

Place the Easy Exotic Coconut Sauce into a pan and cook as per instructions.
Once bubbling stir in the crab meat, reduce to a simmer until cooked through (3-4 minutes).
Finish with a good squeeze of lemon and fresh coriander.