Our Malabar curry is a sweet and sour coastal Kerala-style curry, traditionally made with chicken or seafood, gently simmered in a base of coconut milk, curry leaves, aromatics, and warming spices, and finished with a touch of sour tamarind for balance.
On the world stage, this is a powerhouse of a South Indian dish and our menu simply couldn't be without it. We love the creaminess of the coconut coupled with the sweet and sour flavours from brown sugar, prawn and Tamarind, with the freshness and zippiness of green chili flavours.
Heat is moderate, never aggressive in Malabar curries.
History & cultural background
The Malabar Coast has been a global trading hub for over 2,000 years, connecting India with Arabia, Persia, East Africa and Southeast Asia.
This spice trade shaped Malabar cuisine, making it fragrant rather than fiery, coconut-forward and lightly sour and aromatic
Malabar curries developed in Muslim, Hindu, and Christian households, with variations depending on community, protein, and occasion. Seafood versions are especially ancient, reflecting daily coastal life.
