Mudgeeraba Spices and Curry Blends, Bombaywalla Curry Masala Hot
MCUBWCH
(1 customer review)

Bombaywalla Curry Masala Hot (240g)

$22

72 in stock

This is a curry with fantastic Indian influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, chicken or fish.

This 240g jar will cook with approximately 10-15kg of meat, vegetables or seafood.  50+ servings.

Bombaywalla Curry Recipe

Curried Sausages

 

Stock

72 in stock

Share the Product
Tweet this Product
Pin this Product
Email This Product

Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

74 kJ
1470 kJ

Protein

0.6 g
12.5 g

Fat, total

0.8 g
15.6 g

-saturated

0.1 g
1.2 g

Carbohydrate

1.3 g
25.7 g

-sugars

0.6 g
12.2 g

Sodium

3 mg
54 mg

Ingredients

Coriander Seed, Turmeric, Cinnamon, Cumin Seed, Chilli, Fenugreek Seed, Pepper, Cloves, Mustard Seed

Recipe

Ingredients:

  • 4 tbsp butter/ghee (60 g)
  • 2 medium onions, sliced
  • 2 cloves garlic, finely chopped (2 tsp minced garlic)
  • 2 tsp ginger, finely chopped (2 tsp minced ginger)
  • 2 tbsp Bombaywalla Curry Masala
  • 1 kg (2.2 lb) Beef, diced (or any Meat, Fish or Vegetables)
  • 1 cup coconut cream
  • Salt to taste

Method:

Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Bombaywalla Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the beef and seal well. Add the coconut cream and salt.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

250g, 8.5oz

Barcode

"0799632178835"

Australian % Ingredients

46

1 review for Bombaywalla Curry Masala Hot (240g)

  1. Kevin Williams (verified owner)

    Beautiful

Add a review

Your email address will not be published. Required fields are marked *

Related Products

Pit Brothers Salt Pepper Garlic Rub (190g)

Pit Brothers Salt Pepper Garlic Rub (190g)

Salt, Pepper and Garlic, blended the Kumari way for a flavour that punches way above its weight. Use it as a steak or rib rub, on wings, or for jazzing up burgers and fries. Simply sprinkle on, or rub into, your meal of choice. It’s phenomenal on beef, brisket, wings, ribs, chicken, pork, calamari or salmon. It’s also the perfect blend for adding spice and flavour to potatoes and vegetables.

Read More »
Cajun Seasoning

Cajun Seasoning (30g)

Blended with Australian and imported Ingredients:

Onion, Cayenne, Paprika, Cumin Seed, Garlic, Mustard Seed, Sea Salt, Thyme, Pepper, Oregano

Great ways to use Cajun:

  1. Add to Soups and stews
  2. Use as a Spice rubs for grilled chicken, beef, pork, and seafood.
  3. Oil and coat prawns and cook on Bbq.
  4. Fried chicken batter or add to your bread crumbs for schnitzels.
  5. Make into a sauce by frying in butter and toss through rice.
  6. Add to barbecue sauce for an interesting spice hit.
  7. Add to Hamburger patties and meatballs.
Read More »
coriander seed

Coriander Seed (Dhania) Whole (55g)

Coriander Seed (Dhania) Whole (65g) can be toasted and ground fresh for a potent, lemony flavour that enhances Indian, Latin American, and Middle Eastern dishes. These whole seeds are perfect for those who enjoy the full, fresh flavour of coriander.

Read More »

Punjab Mango & Date Chutney Mild (450g)

Made with beautiful Qld Mango and with the addition of dates and carefully blended spices this chutney really comes to life and brings a whole range of delicious ways to enjoy it.

Try one Teaspoon on the side of any curry or  dollop with cold meats, cheese, pizza bases, steaks and sausages.  Use as a glaze by generously covering chicken or fish and marinate for 2 hours before baking. To make hors d’oeuvres use a savoury biscuit or corn chip with a dollop of sour cream and a tsp of chutney or a personal favourite is use as a sauce over a grilled chicken breast, fabulous!

Recipe teaser:

https://mudgeerabaspices.com.au/recipe/carrot-cake-muffins-with-punjab-mango-date-chutney/

Care instructions:

Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.

This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.

Never return any unfinished portions to the jar or use a serving utensil used for anything else.

Read More »
Prem's Spices Placeholder

Brazilian Barbecue Pork Rub (25g)

A popular rub that’s ideal for low’n’slow, particularly pork.  Use as a seasoning or rub for chicken, this is a winner too!

Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub.  (try a slow cooked pork shoulder for pulled pork)

Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.

Ingredients: Sea salt, paprika, sugar, pepper, garlic, ginger, onion, mustard seed

 

Read More »

Turmeric Madras (2-3% Curcumin) (Haldi) (75g)

Origin: India

Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking.

There are 2 main types of turmeric, Madras which is this one, is the more commonly one used for cooking and has a curcumin value of around 3.5%.  The other variety is Alleppey and has a higher curcumin level of around 5-6% and is mostly used for the medicinal benefits.  Best used with black pepper, which contains piperine. Piperine is a natural substance that enhances the absorption of curcumin by 2,000%.

Madras is used in curries, stews, focaccias, soups and can even be added to eggs.

Read More »

You might also like to try…

Szechuan Pepper Whole (10g)

The Chinese prickly-ash tree produces reddish-pink berries with little dark seeds that have a citrus aroma, spicy flavour and tongue-numbing affects.  Commonly used in Sichuan cooking, they are stir-fried or braised and can be used to make a delicious spicy oil.

Origin: China

Read More »
cardamom pods black

Cardamom Pods Black (Elaichi)

Cardamom Pods Black (Elaichi) have a smoky, camphor-like flavour, distinct from their green counterparts, perfect for adding depth to masalas, rice dishes, and stews.

Read More »
Bahrat Mix

Baharat Mix (25g) Middle Eastern 7 Spice Mix

Blended from Australian and imported ingredients:

cloves, paprika, black pepper, cardamom, cinnamon, coriander, nutmeg, cumin

Baharat is a very common spice blend used in Middle Eastern cooking.  Its a popular seasoning for lamb, chicken, beef, and fish, as well as soups and rice.  It has a mild sweet taste with a hint of smokiness.    Use as dry rub or make a marinade.

Read More »
Kumari spice world

Peppersteak Seasoning (Kumari)

Peppersteak Seasoning (Kumari) offers a special blend of spices, including peppercorns, garlic, and herbs, formulated to complement the richness of steak, ensuring a flavourful, juicy result every time.

Read More »
black magic

Tough LOVE Gift Box

Sometimes the one you care about the most requires a bit of TOUGH LOVE and the Black Magic will certainly get things sorted? White is not so tough but OMG the flavours will surprise you!

For your love that loves chilli!  Its the latest and the rarest!

  • Black Magic Barbecue Sauce Extreme (250ml)
  • White Magic Barbecue Sauce Medium (250ml)

 

 

 

Read More »

Red Centre BBQ

Red Centre BBQ brings the bold flavours of Australian barbeque to your grill. This spice mix combines traditional BBQ spices with unique Australian botanicals, perfect for seasoning meats, vegetables, and seafood.

Read More »
Join the Club Banner

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices