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Chittagong Curry Masala Medium (250g)

$20

12 in 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 250g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.

Stock

12 in stock

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Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

75 kJ
1500 kJ

Protein

0.7 g
13.8 g

Fat, total

0.8 g
15.6 g

-saturated

0.1 g
1.6 g

Carbohydrate

1.6 g
32.4 g

-sugars

0.6 g
11.2 g

Sodium

15 mg
308 mg

Ingredients

Chilli Powder, Black Pepper, Turmeric, Black Mustard Seed, Cumin Seed, Fenugreek Seed, Cinnamon, Coriander Seed, Nutmeg, Cloves, Green Cardamom Seed

Recipe

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.

Additional information

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

Size

250g, 8.8oz

Barcode

"0799632177791"

Australian % Ingredients

7

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