Coconut Kasundi

 
 

It all started when…

Handmade in Healesville’s Coconut Kasundi Paste blends coconut with mustard seeds, fresh ginger, chili, spices, and fresh tomatoes, making it a flavourful and versatile condiment in a range of dishes.

Traditionally a condiment to be served with a green vegetable next to your fish or chicken curry. Try sautéing spinach, silverbeet or green beans with a couple of teaspoons of Coconut Kasundi.

Prawn curry:

Hot pan, a few drops of sesame oil, 1kg green prawns (or fish or chicken), 2 generous tablespoons of Coconut Kasundi, 1/2 a can of coconut milk, cook 5 minutes - dinner done!

Marinade for Grilled Meats:

Use as a marinade for chicken, fish, or prawns. The paste’s rich coconut and spiced mustard flavors penetrate the meat and provide a vibrant, fragrant finish after grilling.

Curry Base:

Add a spoonful to curries or stews for an extra layer of flavour. Its bold spiciness and tang will enrich vegetable, chicken, or seafood-based curries.

Stir-Fry Add-in:

Mix into stir-fried vegetables or noodles for a quick and flavourful meal. The coconut and mustard flavors balance out the richness of sautéed ingredients.

Coconut Kasundi Chicken Curry

500g boneless chicken thighs, diced

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp Jam Lady Jam Coconut Kasundi Paste

400ml coconut milk

1 tbsp vegetable oil

Fresh coriander for garnish

  • Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant.

  • Stir in the Coconut Kasundi Paste and cook for 1-2 minutes to release the flavours.

  • Add the diced chicken thighs to the pan, stirring to coat them well with the kasundi paste.

  • Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and let it cook for 15-20 minutes until the chicken is cooked through and the sauce thickens.

  • Garnish with fresh coriander and serve over steamed rice or with naan bread.

This curry combines the richness of coconut milk with the spiced, tangy flavours of the kasundi, resulting in a flavourful and satisfying dish.

Coconut Kasundi Roasted Vegetables

Toss vegetables like cauliflower, potatoes, or carrots in Coconut Kasundi Paste before roasting for a flavourful, spiced veggie dish.

Simply roast at 200°C for 20-30 minutes.