Madras Curry Pack
A South Indian classic that's packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. The perfect comfort food.
Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.
Try it with: Minced beef for a traditional Keema Madras, or make a filling vegetarian stew by adding peas and sweet potatoes.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
- Empty the contents of the pack into a pan with 300ml water, 400g (tin) chopped tomatoes, 1tsp sugar and simmer for 10 minutes.
- Add 1kg of ingredients of your choice. Mix well, cover and gently cook.
- Season and garnish with coriander leaves.
Ingredients
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, Tamarind, Food Acids: Citric and Lactic Acid, MUSTARD Powder, Garlic Powder), Garlic Flakes, Spices (contains MUSTARD), Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.
Allergies
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
Nutrition
| Per Packet | Gluten Free | |
|---|---|---|
| KJ | 2784.1 | 1579.1 |
| Kcal | 672.4 | 382.4 |
| Fat (g) | 54.1 | 32.1 |
| Sat Fat (g) | 12.4 | 2.4 |
| Carb (g) | 36.2 | 16.2 |
| Carb of which Sugars (g) | 10.9 | 3.4 |
| Dietary Fibre (g) | 10.9 | 8.6 |
| Protein (g) | 5.3 | 5.3 |
| Salt (g) | 4.7 | 4.5 |
This is a real family favourite, the best keema curry in the world! Simply use beef or lamb mince, a few potatoes if you wish and then finish off with a handful of frozen peas and lots of fresh coriander. It is particularly good eaten with yoghurt and chapatis or even better pooris. As kids we would often have it for breakfast on toast with a fried egg - perfection!
Kevin
