Contains a whole spice pouch, a base sauce and a stir-in sauce
Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.
Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.
Cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end , or remove them with a spoon before serving
Use these handy tips to customise your dish:
This is the best made with whole-skinned chicken joints. Cook covered for 45 minutes for a deliciouss curry.
This curry is also delicious with fish or other seafood. Choose firm white fish that won't break up in the pan
This sauce makes a lovely twist on chicken or boile and halved egg biryani. Layer the finished dish with cooked rice, saffron infused milk and crispy onions, Bake for 30 minutes to heat through.
Make vegetarian versions with whole okra, cauliflower, potatoes or halved boiled eggs.
Water, Onion, Tomato Paste, Sunflower Oil, CASHEW NUTS(4%), Herbs (Coriander Leaf, Mint), MILK Powder, Ginger, Ground and Whole Spices, Garlic, Salt, Poppy Seeds, Red Chilli(1%), Curry Leaf, Coriander Powder, Lotus Seeds, Cumin Powder.
For all allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
SUITABLE FOR VEGETARIANS
|of which saturates||1.6g|
|of which sugars||4.7g|