The Gower Jellyfish Curry

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The Gower Jellyfish Curry

This is a fabulous colourful vegetable curry infused with coconut, spices and chillies.

By Estelle's Gower Goodies.






150g red pepper (diced)

100g button mushrooms quartered

1 large courgette (diced)

1 small white onion (diced)

250g cherry tomatoes

1 large finger of ginger

2tbsp coconut oil

1tsp Mauritian spice masala (can buy online or make your own mix)

¼ block of creamed coconut

½ bottle of  “The Gower Jellyfish” sauce

1tsp of nigella seeds (black onion seeds)

2tsps tomato puree

1 large tbsp of agave nectar (optional)

1 small cup of water

(To make a larger amount add a tin of chopped tomatoes)


  1. Cook onions in the coconut oil with spices, ginger and a little water (to ensure that the spices don’t burn) until the onions are soft.
  2. When onions are soft- add creamed coconut and the rest of ingredients.
  3. Mix together and cook on medium heat to begin and then low for 35-40mins (until veg is soft) stirring now and then (add a little more water if too thick)
  4. Serve on a bed of rice and enjoy

The sauce is available at The King Arthur Hotel, Three Cliffs Holiday Park, National Trust shop in Rhossili, Woollacotts butchers in Newton, Uplands market, Marina market, Llanmadoc community shop or at her website