Contains a whole spice pouch, a base sauce and a stir-in sauce
Black pepper has always been one of the most prized spices in the world. Going back in history, it was known as black gold and helped build communities and cities in the South of India. These communities of traders were not immune to their wares and wove black pepper into spicy, but deeply flavourful, curries. It is one of these that has inspired our Southern Pepper Curry.
The flavours of our Southern Pepper Curry are like a good red wine, they open up once cooked into a full-bodied, delicately layered heady experience which is altogether delicious and intoxicating!
Cut the meat, fish or paneer cheese into generous pieces.
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Use these handy tips to customise your dish:
Great with red and white meats as well as most seafood.
Also great with hard boiled eggs, halved and simmered in the sauce as well as sauteed mushrooms and other meaty vegetables.
Add 1-2 tbs of dessicated or creamed coconut to the curry.
Add a handful of freah chopped coriander before serving
For a little extra heat, add some freshly ground coarse black pepper or fry 1-2 whole green chillies in the with the meat.
Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.1g|
|of which sugars||4.1g|