Mangalorean curry

This is a medium-strength, richly flavoured curry with plenty of coconut and fragrant spices. Serve with rice 

  • Preparation time: 15 minutes
  • Cooking time: 1 hour 20 mins

Serves: 4, as part of a larger meal


1 tsp ground turmeric
1 guinea fowl, cut into 4 (see Tip above)
3 tbsp vegetable oil
4 red onions, chopped
1 red chilli, roughly chopped
4 cloves garlic, roughly chopped
2 tsp ground cumin
1 tsp fenugreek seeds
400ml can coconut milk
2 tsp tamarind paste
2g jar Bart Freeze Dried Curry Leaves
Chopped coriander, to sprinkle 


1. Rub the turmeric over the guinea fowl pieces and leave to stand while preparing the sauce.

2 Heat 1 tablespoon of the oil in a frying pan and fry 2 of the onions for 8-10 minutes until deep golden. Add the chilli, garlic, cumin and fenugreek, and fry for a further 2 minutes. Add the coconut milk, scraping up the spices from the base of the pan. Tip into a food processor and add the tamarind paste. Blend until smooth.

3 Wipe out the pan and heat the remaining oil. Fry the curry leaves and remaining onions for 5 minutes. Lift out of the pan and fry the guinea fowl pieces on both sides until browned.

4 Return the onions to the pan with the coconut milk mixture and 100ml water. Bring to a gentle simmer, cover and cook, stirring frequently until the guinea fowl is tender and thoroughly cooked, about 1 hour. Serve generously sprinkled with chopped coriander.