Description
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisinnes of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone. Our Keralan Cocnut Curry is one of our bst-sellers, so don't let the mildness put you off. Lovers of heat can also add in both green and red chillies. This curry goes really well with seafood, chicken, vegetables, egg, pork and most things.IngredientsWater, Coconut Milk Powder (21%), Onion, Garlic, Ginger, Sunflower Oil, Tomato Paste, Ground and Whole Spices, MUSTARD Seeds, Salt, Curry Leaves, Rice Flour, Tamarind Paste, CASHEW NUTS, Turmeric Powder, Green Chillies, MILK Powder.DirectionsServes 2-3 1. Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds. 2. Add the meat, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes. 3. Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1- 1 1/4 hours for shoulder and leg and 30-35 minutes for mince)Safety WarningNoManufacturer Contact InformationHorton House, Exchange Flags, Liverpool, L2 3PF.
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