Mudgeeraba Spices
South Indian Curry Recipe
This South Indian mild curry traditionally used for vegetables and cooked with coconut milk. This crowd pleasing curry is quite versatile and can be cooked with any kind of meat, seafood and vegetables. This curry is excellent for families as it is flavoursome but not hot. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Ingredients
- 2 tbsp South Indian Curry Paste
- 500 grams vegetables, meat, seafood or lentils cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method
- Add the South Indian Curry Paste to a pan, add your choice of vegetables, meat, seafood or lentils and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
