Kerala Mutton Curry with Coconut Milk
Tender mutton slow-cooked with roasted coriander, black pepper, fennel, shallots and curry leaves, finished in creamy coconut milk. Peppery, fragrant and warming.
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Start your free weekContinue with free accessRoast and grind the spices
Dry-roast the coriander, pepper, fennel and chilies for 2–3 minutes until fragrant and a shade darker, then grind to a powder.
Pressure cook or simmer the mutton
Cook the mutton with the turmeric, half the ground spices, 1 tsp salt and 400ml water until tender — 45–60 minutes covered on low heat (or 5 whistles in a pressure cooker).
Make the masala
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Combine with coconut milk
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Roast and grind the spices
Dry-roast the coriander, pepper, fennel and chilies for 2–3 minutes until fragrant and a shade darker, then grind to a powder.
Pressure cook or simmer the mutton
Cook the mutton with the turmeric, half the ground spices, 1 tsp salt and 400ml water until tender — 45–60 minutes covered on low heat (or 5 whistles in a pressure cooker).
Make the masala
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine with coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Kerala's Malabar coast has been the centre of the world's black pepper trade for over two thousand years, drawing Roman, Arab, Chinese and later European traders.
Its meat curries, especially those of the Syrian Christian and Muslim communities, combine that pepper with coconut milk, shallots and curry leaves.
⭐ Why It's Famous
Peppery heat balanced with creamy coconut makes this one of South India's most comforting meat curries.
💡 Fun Fact
Black pepper was once so valuable it was called 'black gold' and used as currency.
Kerala
9.93°N, 76.27°E
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