South Indian coconut curry base
A fragrant coconut sauce with mustard seeds and curry leaves, ready for fish, vegetable or chicken curries.
Make this once, then cook it into 22 different dishes.
- Time40 mins
- LevelEasy
- Costabout £0.80 a head
- Makesabout 900 ml, enough for 2 curries for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large pan over a medium heat. Add the mustard seeds and wait until they pop, 30 to 60 seconds.
0 min 45 s - 2
Add the curry leaves (stand back, they spit) and cook for 20 seconds. Add the onion and a pinch of salt and cook for 8 minutes until soft and lightly golden.
8 min - 3
Add the garlic, ginger and green chillies and cook for 2 minutes. Stir in the turmeric, coriander and cumin and cook for 30 seconds.
2 min - 4
Add the desiccated coconut, coconut milk, water and the rest of the salt. Bring to a gentle simmer and cook for 15 minutes, stirring often.
15 min - 5
Take out the green chillies and curry leaves if you like. Blend half of the sauce for a rich, slightly textured base, or all of it for a smooth one.
- 6
Stir in the lime juice. Measure it: you want about 900 ml. Cool quickly, then portion into 350 ml tubs and chill or freeze within 1 to 2 hours.
About south indian coconut curry base
South Indian coconut curry base is a gently spiced coconut sauce built on mustard seeds, curry leaves, ginger, garlic and green chilli, used for Kerala style fish curries, vegetable stews and chicken curries. It tastes fresh and aromatic, with coconut sweetness and a little heat.
The flavour starts with the tempering: mustard seeds crackle in hot coconut oil, then curry leaves splutter and flavour the oil. Coconut milk and ground coconut build body, and a final squeeze of lime adds brightness.
It is vegan and free from gluten, dairy, egg and nuts. Fresh curry leaves are sold in UK Asian shops and many supermarkets, and they freeze well. Use about 350 ml per curry for 4 people.
Tips
- Wait until the mustard seeds pop before adding the other ingredients. Unpopped seeds taste bitter.
- Fresh curry leaves are much better than dried. Freeze a bag of them and use straight from the freezer.
- Use full fat coconut milk. Do not boil it hard once added, or it can split.
- For fish, add the fish only in the last 6 to 8 minutes so it does not break up.
- Add a teaspoon of tamarind paste for a tangy Kerala style sauce.
Storing and freezing
Chill within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer in 350 ml portions. Thaw in the fridge overnight, then reheat gently until steaming hot all the way through.
Dishes you can make with south indian coconut curry base
Beef Ularthiyathu (Kerala Dry Fried Beef with Coconut)
GFDFEFMasala Mussels with Coconut and Curry Leaf
GFDFEFBangda Masala (Spiced Mackerel Curry)
GFDFEFMeen Moilee (Kerala Fish Moilee)
GFDFEFCod Madras with Coconut and Curry Leaves
GFDFEFMathanga Erissery (Kerala Pumpkin and Lentil Curry)
GFDFEFMeen Moilee (Kerala Fish Molee)
GFDFEFKerala Chicken Ishtu (Chicken Stew)
GFDFEFKerala Vegetable Stew (Veg Ishtu)
GFDFEFChemmeen Curry (Kerala Prawn Curry)
GFDFEFAvial (Kerala Mixed Vegetables in Coconut)
GFDFEFMutta Curry (Kerala Egg Curry)
GFDFNFQuestions
Where can I buy curry leaves?
Most Asian grocers sell fresh curry leaves, and many big supermarkets stock them. They freeze well for several months. Dried curry leaves work but are far less fragrant.
Can I make it without mustard seeds?
You can, but you lose a signature flavour. Use a pinch of cumin seeds instead for a similar savoury note. Mustard seeds should be labelled gluten free if you are coeliac.
Is it gluten free and nut free?
Yes. It uses coconut, vegetables and plain spices. Check the label on your mustard seeds and spices for gluten free assurance.
Can I freeze it with coconut milk in it?
Yes. It may separate on thawing, but whisking while it reheats brings it back together.
Can I use fresh coconut?
Yes. Grind about 100 g of fresh grated coconut with the water instead of the desiccated coconut. It gives a sweeter, fresher flavour.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.