Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
73 kJ
1460 kJ
Protein
0.6 g
12.4 g
Fat, total
0.8 g
15.5 g
-saturated
0.1 g
1.1 g
Carbohydrate
1.3 g
25.2 g
-sugars
0.6 g
12.3 g
Sodium
4 mg
79 mg
Ingredients
Coriander Seed, Turmeric, Cinnamon, Cumin Seed, Fenugreek Seed, Pepper, Chilli, Cloves, Mustard Seed
Recipe
Ingredients:
- 2 tbsp Ghee/Oil/Butter
- 1 Onion, sliced fine
- 1 tsp Ginger, Crushed
- 1 tsp Garlic, Crushed
- 1 tbsp Bombaywalla Curry Masala
- 500g of any Meat, Fish or Vegetables
- 1 cup of Coconut Milk, Water or Yoghurt
- Salt to taste
Method:
- Heat the ghee in a large pan until hot. Saut? Onion until golden. Add Ginger and Garlic, cook through.
- Lower the heat, add the Bombaywalla Curry Masala to the pan, stir well and fry until aromatic.
- If the mixture is too dry add a small amount of water to enable the spice to fry.
- Add the Meat/Fish/Vegetables and seal on high heat, stir well. Add the Coconut Milk/Water/Yoghurt, mixing well.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Eat immediately but best if let rest for at least ONE hour before serving.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
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