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Spicymonkey recipes

Welcome to Spicymonkey recipes


Here we will show what you can do with our curry sauces.


Obviously our sauces are super easy to use so really the recipes will all be very simple.



Keralan curry with lemon rice

By Ian Nixon, Sep 26 2017 08:26PM

Our most popular curry is the Keralan curry, or what used to be called Monkey Curry. The spice mix has plenty of fenugreek and curry leaves in to give that typical South Indian flavour. We also add a tiny bit of banana to the sauce, only about 1/4 of a banana in each pouch. It's just enough to give it a ittle sweetness but not an overpowering banana flavour.

The lemon rice is another Keralan recipe with mustard seeds and curry leaves. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.

This recipe should be enough for 4 people, it really depends how hungry you are!

For this curry we normally use chicken or king prawns. If you use king prawns, simply heat up the sauce and simmer until you get the desired thickness. Add the prawns and simmer for another couple of minutes until they are pink all over.

What you need

1 pouch Spicymonkey Keralan curry

2 tbsp vegetable oil (or a few squirts of spray oil)

4 chicken breasts - diced

1 tin coconut milk (optional)

a few coriander leaves (optional)

What to do

Heat the oil in a large pan or wok. Fry the chicken until it is white all over.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.

Lemon rice - what you need

2 cups of basmati rice (350-400g)

2 pints water

1 lemon - juice and grated rind

pinch of salt

2 tbsp vegetable oil

1 tsp brown mustard seeds

1 inch ginger - finely chopped

5 or 6 curry leaves

1/2 tsp ground turmeric

pinch of asafoetida

What to do

Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and add the mustard seeds. Once they begin to splutter and pop, turn the heat down and add the ginger and curry leaves. Gently fry these for a couple of minutes before adding the turmeric, asafoetida and lemon rind. Gently fry for a further minute and then add the cooked rice and lemon juice. Turn off the heat and mix well.

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