On Sale: Save $7Chittagong Curry Masala Medium (240g)
AUD Original price was: $22.$15Current price is: $15.
Out of stock
This spicy South Indian curry, traditionally used for pork, features a creamy coconut milk and tamarind sauce and is excellent used with lamb, beef or chicken.
This 240g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 75kJ | 1500kJ |
| Protein | 0.7g | 13.8g |
| Fat, total | 0.8g | 15.6g |
| — saturated | 0.1g | 1.6g |
| Carbohydrate | 1.6g | 32.4g |
| — sugars | 0.6g | 11.2g |
| Sodium | 15mg | 308mg |
Chilli Powder, Black Pepper, Turmeric, Black Mustard Seed, Cumin Seed, Fenugreek Seed, Cinnamon, Coriander Seed, Nutmeg, Cloves, Green Cardamom Seed
Ingredients
- 4 tbsp butter/ghee (60 g)
- 2 medium onions, sliced
- 4 cloves garlic, finely chopped
- 4 tsp ginger, finely chopped
- 2½ tbsp Chittagong Curry Masala
- 1 kg Pork, diced (or Chicken, Beef, Lamb)
- 2 cups coconut cream
- Juice of 1 lemon or a squeeze of tamarind
- Salt to taste
Method
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Chittagong 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 the lemon juice or tamarind and salt to taste. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
Reviews (2)
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Sein Win –
Good stuff. I have been using it for a long time.
Ralph –
I purchased this spice YEARS ago (like 15) in Canberra – my new wife (Canadian) added it to her potato salad! Try some – you will be amazed! We ordered 2 jars when we ran out and it was at our doorstep in less than 4 days! Superb! will be buying more as she has discovered she can use it in Perogies 🙂