Cut the meat, fish/seafood, vegetables into generous pieces or halve your boiled-eggs.
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 small pan, add spices and cook for 20 seconds.
Add the meat or vegetables and brown lightly.
Stir in the sauce along with 50ml of water and bring to the boil. Add the fish/seafood (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:
Try fish steaks for a fuller flavour.
Also great with shellfish (try freah seafood or mussels), chicken, duck or hard- boiled eggs.
Make with seasonal vegetables and rice noodles for a great vegetarian meal.
Add a handful of halved baby tomatoes for a change.
Finish the curry with a little roasted, flakd coconut.
Add a little water if the sauce gets too thick.
Add a little tamarind, vinegar or lime juice for extra tang.
Water, Coconut Milk Powder (21%), Onion, Garlic, Ginger, Sunflower Oil, Tomato Paste, Ground and Whole Spices, Salt, MUSTARD Seeds, Tamarind paste, Curry Leaves, Rice Flour, CASHEW NUTS, Turmeric Powder, Green Chillies, Whole MILK Powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
| PER 100g | |
| ENERGY | 983kJ/238kcal |
| FAT | 21g |
| of which saturates | 15g |
| CARBOHYDRATES | 7.1g |
| of which sugars | 2.2g |
| FIBRE | 2.3g |
| PROTEIN | 3.0g |
| SALT | 1.3g |
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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