Our Lodges

Keralan Curry at The Terrace Restaurant

In The Terrace Restaurant you’ll find an amazing, varied menu to cater for all tastes. Head chef Joe Lado-Devesa and his team craft delicious meals using incredible local producers and ingredients.

On our new menu you’ll find a new vegan addition, a Keralan
Curry inspired by the beautiful coastal area of India. This dish is served with
fragrant pilau rice and is proving a real favourite for evening meals here at
Gwel an Mor.

Here is how the head chef prepares the dish…..


  • 1kg of mixed vegetables (aubergines, carrots, okra, potato,
    squash) prepared and chopped
  • 2tsp turmeric
  • 5 green chillies (4 chopped one split length ways)
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 200g grated coconut
  • 1 small onion
  • 10 curry leaves
  • 150ml coconut milk yoghurt

The method:

  • Put all your vegetables into a pan and cover with
    water. Add a pinch or turmeric and salt whilst bringing to the boil then simmer
    for 20-25 minutes until tender
  • Blend your chopped chillies, cumin, coriander,
    half of your coconut and any other seasoning you like to add to your curry in a
    blender or processor
  • Once you have your tender vegetables and your
    paste made you can combine the two and also add the curry leaves and remaining
    chilli. Let the curry simmer for 5 minutes
  • Stir in the yoghurt and simmer gently for a
    further minute and finally scatter with remaining coconut before serving



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