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Hyderabad Red Korma

Hyderabad Red Korma

  • 3simple
    steps
  • Pipe inversed
  • 10mins
     
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Medium
Hand my spice story

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.

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Information

Anjum’s Top Tips

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

  1. Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds
  2. Add the chicken, meat or vegetables,brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes
  3. Stir in the main sauce and fish/seafood or eggs(if using) and simmer for another 3-5 minutes or until the meat or other protien is cooked through

OUR PERFECT Hyderabad Red Korma

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.

WHAT'S INSIDE

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

TYPICAL VALUES

PER 100g
ENERGY 605kJ/145kcal
FAT 8.1g
of which saturates 1.6g
CARBOHYDRATES 9.6g
of which sugars 4.7g
FIBRE 2.1g
PROTEIN 3.1g
SALT 1.1g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Cloves
    Cloves for pungent sweetness
  • Green Cardamom
    Green Cardamom for freshness
  • Dry curry leaves
    Dry curry leaves for aromatic warmth
  • Black Cumin Seed
    Black Cumin Seed for warming earthiness
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- Sharon in Canada

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