A South Indian classic that's packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. The perfect comfort food.
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.
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.
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.
|Carb of which sugars (g)||8.76|
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
Classic spiced combination of paneer, peas and tomatoes.
Fantastic ideas for this South Indian dish!
An old, hearty family favourite using minced beef and potato.
A tangy, tomato curry with South Indian spices.
This November we're donating 50p from every Madras Curry Pack sold to our local Mind charities
The Madras is complimented perfectly by a strongly flavoured fish like mackerel. Other meaty fish like monkfish, swordfish or prawns are lovely too (but not as easy on the wallet)!