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Southern Pepper Curry

Southern Pepper Curry

  • 3simple
  • Pipe inversed
  • 10mins
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.

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

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

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!

Home made meals stamp


Anjum’s Top Tips

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.

OUR PERFECT Southern Pepper Curry

This curry has a bisque-like flavour, so my favourite way of eating it is with seafood - but it also works really well with chicken, lamb, beef, mushrooms, eggplant and other meaty vegetables.

Southern Pepper Prawn Curry

Find the largest prawns you can, buy 300g of them and clean well. Heat 1 tsp. vegetable oil and add the spices from the sachet - including the chilli for extra heat - and fry for 10-20 seconds. Add the sauces from both pouches and bring to a boil. Add in the prawns, cook for 2 minutes and take off the heat. For a bit of creaminess shake in a little coconut cream if you like. Serve with plain rice or crispy parathas.

For a real delicious intensity use small dried prawns or a mix of your favourite seafood.

For added heat, crush some black pepper in a pestle and mortar and add to the curry.

This makes a delicious black pepper stir-fry sauce for chicken or beef!

Great with chicken, lamb, beef, mushrooms, eggplant and other meaty vegetables and paneer.


Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices



PER 100g
ENERGY 601kJ/145kcal
FAT 11g
of which saturates 1.1g
of which sugars 4.1g
FIBRE 3.5g
SALT 1.2g

The spice mix

  • Bay Leaf
    Bay Leaf for mellow fragrance
  • Black Peppercorns
    Black Peppercorns for heat
  • Cassia
    Cassia for sweet warmth
  • Cloves
    Cloves for pungent sweetness
  • Whole red chilli
    Whole red chilli for clean heat
  • Green Cardamom
    Green Cardamom for freshness
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- Sharon in Canada

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