• South Indian food has a totally unique flavour profile which usually is so distinctive and not synonymous with a stereotypical image of classic Indian food across the world. It is contrasting in terms of the locally produced ingredients, including the aromatics, spices and staples that influences the unique coastal flavour that comes across through majority of the food that comes across several regions of Southern India.

    One of such staple ingredients is coconut which is consistently used in multiple ways to add flavour and texture to several dishes like dried coconut flakes, desiccated coconut paste. It usually imparts a great nutty taste to any dishes that it’s used for adding a different flavour dimension to the dish altogether.

    Other staple ingredients used across several different dishes include subtle usage of native spices and loads of herbs which contribute to its distinctive taste. The most commonly used herbs are curry leaves, Coriander leaves, fenugreek leaves, Bay leaf amongst several other that pack a punch of freshness to the authentic South Indian dishes prepared across the states of Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. These herbs can be used in several different ways depending upon the intended result. For example, coriander can be used with chilly, ginger and garlic making it into a Chilly Coriander Paste which is used as an aromatic slurry base to several curries or as a marinade to your meat before grilling it or for tenderizing it.

    Why choose Picosa’s Organic Coconut Coriander Spice Paste?

    Making the aforementioned aromatic coconut paste and chilli coriander paste involves a lot of preparation work and hence massive consumption of your time which involves from shredding the coconut kernel to form desiccated coconut to dry roasting it—to cleaning coriander and chilies separating the stalks to be used.

    Hence, we at Picosa make your job much easier by already providing you with our Coconut Coriander Spice Paste that is made from all organically and responsibly grown ingredients. It is prepared with roasted organic coconut paste combined with best handpicked fiery green chilies, curry leaves, coriander leaves & stalks, ginger, garlic and lemon juice--all blitzed together and cooked in organic cold pressed coconut oil with our assortment of organic whole spices creating a unique blend that is very subtle tasting yet delivering a flavorful punch to your palate.

    The best part about this is that our Spice Pastes are absolutely preservative free and with zero added sugar and are immensely healthy to consume on a daily basis.

    So not only it’s healthy and effortless to use but also gives you fast meals that taste absolutely delicious!

    What to use Picosa’s Organic Coconut Coriander Spice Paste with?

    All you need to do is to combine it with your meat or vegetables of choice and use it to make a scrumptious curry or a charry meat and vegetables skewer.

    Picosa’s Coconut Coriander Spice Paste is best paired with seafood as it doesn’t overpower the delicate flavour of the fish, crustacean or any other seafood it’s paired with but rather uplifts the whole dish to a different level.  It pairs well with lean meats like chicken, turkey as well.

    It also goes well with Legume vegetables like broad beans, French beans, cluster beans etc. and the cruciferous vegetables like cabbage, broccoli, brussels sprouts, cauliflower.




    1. Slice all your vegetables in the aforementioned manner (as described in the ingredients section) and prepare your prawns as well.
    2. In a frying pan add Picosa’s Coconut Coriander Spice Paste, allowing it to melt and form a liquid like consistency.
    3. Increase the heat to a high level and add the sliced red, green and yellow bell peppers, sautéing them for a couple of minutes.
    4. Add the sliced onions followed by the sliced mushrooms and toss them regularly sautéing them until they are tender.
    5. Add the deveined and deshelled prawns to the pan and cook them until they are bright orange in color and have a firm bouncy texture.
    6. Set aside the prawn stir fry mixture aside in a bowl/ dish to cool down.
    7. Give the pan a wipe down with a tissue and on a low heat add sliced almond flakes to the toast them slightly until golden brown in color.
    8. To assemble the lettuce wrap, take a well washed leaf of the Romaine lettuce (Or the chosen Lettuce Leaf), add a good amount of the prawn stir fry mixture.
    9. Sprinkle some toasted almond flakes and serve hot.



  • Additional Precautions

    Please be careful with cooking of prawns as they can be overcooked extremely fast and overcooked prawns taste like rubber bullets!

    You may vary the quantity of the coconut coriander spice paste according to your taste.

    There’s already salt in the Picosa Spice Paste, yet, if necessary, please add according to your taste.



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