3 Simple Steps | Ready in 10 mins
Cut the meat, fish or paneer cheese into generous pieces.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Southern Pepper Curry
Use these handy tips to customise your dish:
Great with red and white meats as well as most seafood.
Also great with hard boiled eggs, halved and simmered in the sauce as well as sautéed mushrooms and other meaty vegetables.
Add 1-2 tbs of dessicated or creamed coconut to the curry.
Add a handful of fresh chopped coriander before serving.
For a little extra heat, add some freshly ground coarse black pepper or fry 1-2 whole green chillies in the with the meat.
What's Inside
Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 601kJ/145kcal |
| Fat | 11g |
| of which saturates | 1.1g |
| CARBOHYDRATES | 7.9g |
| of which sugars | 4.1g |
| FIBRE | 3.5g |
| PROTEIN | 3.5g |
| SALT | 1.2g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 Simple Steps | Ready in 10 mins
Cut the meat, fish or paneer cheese into generous pieces.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Southern Pepper Curry
Use these handy tips to customise your dish:
Great with red and white meats as well as most seafood.
Also great with hard boiled eggs, halved and simmered in the sauce as well as sautéed mushrooms and other meaty vegetables.
Add 1-2 tbs of dessicated or creamed coconut to the curry.
Add a handful of fresh chopped coriander before serving.
For a little extra heat, add some freshly ground coarse black pepper or fry 1-2 whole green chillies in the with the meat.
What's Inside
Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 601kJ/145kcal |
| Fat | 11g |
| of which saturates | 1.1g |
| CARBOHYDRATES | 7.9g |
| of which sugars | 4.1g |
| FIBRE | 3.5g |
| PROTEIN | 3.5g |
| SALT | 1.2g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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